Which of the following describes the term 'sous-vide'?

Sous-vide is a culinary technique that involves cooking food at very low temperatures for an extended period of time in a vacuum-sealed bag submerged in a water bath. This method allows for precise control over cooking temperatures and ensures even and consistent doneness throughout the food. The low temperature used in sous-vide cooking helps retain moisture, flavor, and nutrients, resulting in tender and perfectly cooked dishes.

In contrast to high-temperature methods, sous-vide emphasizes gentle and controlled cooking, which distinguishes it from techniques such as frying in oil or steaming, which involve higher heat levels and are more direct methods of cooking.