Sous vide is French for “under vacuum” and refers to the process of vacuum which is sealing food and cooking it in temperature controlled water bath. The most obvious benefit of sous vide cooking is that you can prepare perfectly cooked food every time you step into the kitchen all with very little effort. No more overcooked fish, rubbery chicken, or chewy steak!

tags: Chowder | Clams | Salad | Seafood | Soup | Sous-Vide