Question

The cooking technique that involves submerging food in a liquid at a relatively low temperature is called what?

Answer 1

The cooking technique that involves submerging food in a liquid at a relatively low temperature is called sous vide. This technique is often used in professional kitchens but has become more popular in home cooking in recent years. Sous vide produces evenly cooked, tender and flavorful food.

Answer 2

The cooking technique that involves submerging food in a liquid at a relatively low temperature is called "sous vide."

Sous vide is a cooking method that involves sealing food in a plastic bag or vacuum-sealed pouch and cooking it in a water bath at a precise and consistent low temperature. The technique was developed in the 1970s, but has become increasingly popular in recent years for its ability to produce tender and flavorful results. The term "sous vide" is French for "under vacuum," which refers to the vacuum-sealed bags that are often used in the process. The technique is used for cooking a wide variety of foods, including meat, fish, vegetables, and desserts.

Answer 3

The cooking technique that involves submerging food in relatively low-temperature water for an extended period is called sous vide. Sous vide, which means "under vacuum" in French, is a method of cooking in which food is vacuum-sealed in a bag and cooked in a water bath at a precisely controlled temperature. The water temperature is typically set much lower than traditional cooking methods, ranging from around 120°F (49°C) to 160°F (71°C), depending on the desired doneness of the food. This slow and precise cooking technique allows for even cooking and the retention of moisture and flavors. After cooking sous vide, the food is often seared or finished in a hot pan or grill to add color and texture. Sous vide has gained popularity among both professional chefs and home cooks for its ability to produce consistently cooked, tender, and flavorful results.

Answer 4

The cooking technique you're referring to is called "poaching". It involves gently simmering food in liquid,  such as water, broth or wine at a low temperature.