What does the term "sous vide" refer to in cooking?

The term "sous vide" refers to a specialized cooking method where food is placed in a vacuum-sealed bag and submerged in a water bath that is maintained at precise temperatures. This technique allows for even cooking and helps retain moisture, flavor, and nutrients in the food being prepared.

The method is particularly useful for proteins like meats, fish, and eggs, as it ensures that they are cooked evenly throughout without the risk of overcooking. The careful temperature control allows chefs to achieve their desired doneness consistently, which is especially beneficial for dishes that require precision.

Regarding the other options, grilling involves high temperatures applied directly to the food, which does not align with the sous vide technique of low, controlled heat in a water bath. Smoking meat is a method focused on flavor infusion and preservation, rather than the gentle cooking process of sous vide. Lastly, while baking with steam can create moisture in baked goods, it does not involve the vacuum-sealing or water bath aspect that is fundamental to sous vide cooking.