What do you call a culinary technique where food is cooked in a vacuum-sealed bag?

The term "sous vide" refers to a culinary technique where food is vacuum-sealed in a bag and then cooked gently in water at a precisely controlled temperature. This method allows the food to cook evenly and retain moisture and flavor, resulting in enhanced tenderness and taste. The vacuum-sealing process minimizes air exposure, which aids in preserving the food's natural qualities while also preventing oxidation. This technique has gained popularity in professional kitchens and among home cooks for its ability to produce consistent and high-quality results.

Poaching involves gently cooking food in liquid at low temperatures but does not utilize vacuum-sealed bags. Steaming uses vapor to cook food, which also differs from the vacuum-sealing aspect of sous vide. Braising is a combination cooking method that uses both moist and dry heat, typically involving searing food and then cooking it slowly in a small amount of liquid, and similarly does not involve cooking in a vacuum-sealed environment. Therefore, the unique characteristics of sous vide make it the correct choice in this context.