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

The term "sous vide" refers specifically to the technique of cooking food that has been vacuum-sealed in a bag at a precise temperature in a water bath. This method allows for even cooking and enhances the flavors and texture of the food, as it is cooked slowly over an extended period of time. The controlled temperature ensures that the food retains its moisture and nutrient content, resulting in tender and flavorful dishes. This technique contrasts sharply with other cooking methods such as microwaving, frying, or grilling, which involve different methods of heat application and typically do not utilize vacuum-sealing.