Define the term "sous vide".

The term "sous vide" refers to a cooking method where food is vacuum-sealed in a plastic pouch and then cooked in a water bath at a precisely controlled low temperature. This technique allows for even cooking and enhanced flavors as the food is cooked slowly and uniformly, which helps to retain moisture and tenderness. Sous vide is known for its ability to produce consistent and high-quality results, as the vacuum-sealing process also prevents the food from coming into contact with air, thus minimizing oxidation and preserving its natural flavors and nutrients. The low-temperature cooking process ensures that food is cooked evenly throughout, making it a popular choice among chefs for achieving optimal texture and flavor in various dishes.