Yes, that’s a correct description of sous vide cooking. Sous vide, which means “under vacuum” in French, is a cooking technique that involves sealing food in airtight plastic pouches or bags and then cooking it in a water bath at precisely controlled temperatures. Here are the key elements of sous vide cooking:

Sealing: The first step in sous vide cooking is to place the food (often meat, poultry, fish, or vegetables) in a vacuum-sealed bag or pouch. The vacuum-sealing process removes air from the bag, creating an airtight seal.

Precise Temperature Control: The sealed bags of food are then submerged in a water bath that is held at a very precise and consistent temperature. Sous vide machines or immersion circulators are used to maintain this temperature within a narrow range.

Cooking Times: Sous vide cooking typically involves longer cooking times than traditional methods. For example, meats may be cooked for several hours or even up to 48 hours, depending on the desired outcome. The slow, precise cooking allows for even doneness throughout the food.

Food Safety: Because the water bath is set at a lower temperature than traditional cooking methods, sous vide cooking is often done at temperatures below the “danger zone” (40°F to 140°F or 4°C to 60°C), which minimizes the risk of bacterial growth. However, it’s essential to follow food safety guidelines, including pasteurization times, to ensure safety.

Finishing: After sous vide cooking, some dishes may benefit from a finishing step to add color and texture. This can be done by searing the food quickly in a hot pan, using a torch, or employing other techniques.

Benefits of sous vide cooking include:

Precise Control: Sous vide cooking allows for precise control over the cooking temperature, resulting in consistent and predictable results.

Even Doneness: Because the food is cooked evenly throughout, it’s challenging to overcook or undercook, making it an excellent method for achieving the desired level of doneness.

Tender and Flavorful: Sous vide cooking can produce exceptionally tender and flavorful dishes because the juices and flavors are retained within the sealed bag.

Convenience: Sous vide cooking can be convenient, as it doesn’t require constant attention while cooking. Once the food is in the water bath, you can focus on other tasks.

Customization: Sous vide cooking allows for customization of dishes with precision. You can achieve specific textures and levels of doneness.

Sous vide cooking has gained popularity in both professional kitchens and home kitchens for its ability to produce restaurant-quality results and its versatility in preparing a wide range of foods. It’s a technique that combines science and culinary art to create exceptional dishes.