Sous vide is a fancy French phrase meaning under vacuum, and its a cooking technique that the Culinary Vegetable Institutes Executive Chef, Jamie Simpson, employs almost daily in his kitchen. The sous vide technique begins by vacuum sealing all the ingredients into packets (think space bags for food). Once everything is snug and tight, the sealed packets cook in a low-temperature circulating water bath, slowly and evenly, until the contents reach perfect doneness.Here, you can watch a video about his sous vide method, followed by questions asked by The Chefs Garden about Chef Jamies seminal process in his kitchen.
