What cooking technique uses a water bath to cook food at precisely controlled temperatures?

The correct answer is sous vide, which is a cooking technique that involves vacuum-sealing food in a bag and then immersing it in a water bath at a precisely controlled temperature. This method allows for even cooking throughout the food, as the water bath maintains a stable environment, providing uniform heat transfer.

Cooking sous vide enables chefs to achieve consistent results, enhancing flavors and textures while preventing overcooking. It's particularly beneficial for proteins, as it allows them to cook gently and retain moisture and nutrients.

Simmering, poaching, and boiling are various methods of cooking food in water, but they do not involve the precise temperature control that sous vide provides. Simmering typically involves maintaining a temperature just below boiling, while poaching uses gentle heat to cook delicate foods like eggs or fish. Boiling involves cooking in rapidly bubbling water at 100 degrees Celsius, which can lead to changes in texture and flavor that sous vide avoids.