What does the term "sous vide" refer to in culinary practices?

The term "sous vide" refers to a cooking method where food is vacuum-sealed and cooked at a precise low temperature in water. This technique is known for its ability to consistently produce tender and evenly cooked food. By sealing food in a plastic pouch and immersing it in a water bath at a controlled temperature, sous vide allows for better retention of moisture and flavor compared to traditional cooking methods. The precision of the temperature control results in a precise doneness throughout the entire piece of food, which is particularly beneficial for proteins like meats and eggs.

The other methods mentioned do not accurately describe sous vide. Grilling involves cooking over direct heat and does not use vacuum-sealing or controlled low temperatures in water. Deep frying requires hot oil and high temperatures, also differing significantly from the sous vide method. Baking with steam is a separate technique where moisture is introduced into the oven environment, and it does not involve the benefits of vacuum sealing or precise temperature control found in sous vide cooking.