Sous Vide Cooking, is it really better?



I just became aware of this cooking method, not sure if it is the newest fad or the latest technology in gastronomy.  But apparently it’s a better version of a slow cooker.  I heard the process consist of vacuum sealing your food on a plastic bag and then cooking it for very long periods of time (days even) in low temperature.  Is that safe? Wouldn’t compounds from the bag get in your food? Does it taste better than a conventional slow roasting/cooking method? I hear the machines can be complex to set up.  Any answers help.  Thanks. 


  • This type of cooking has actually been around for quite some time. Originally described as far back as 1799 (according to Wikipedia), it was re-popularized in the 1960/70s and has been a part of restaurant and home fare ever since.

    answered by

    Snooth User: Kate Statton

    Oct 24, 2011 at 2:17pm

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