@Felthry ooo, we didn't know it was common in the pre-cooked/par-cooked world

that makes a lot of sense, though

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@relee yeah, a vacuum-sealed bag specifically, held at a very specific temperature in a water bath. the temperature for sous vide is usually *far* below normal cooking temperatures, and you cook it for far longer than most any other method of cooking. it doesn't brown the food, so unless you then brown it in a skillet or something afterward it might taste undercooked, but it's still fully cooked
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@Felthry Interesting. I've had boil in a bag meat before. It wasn't precise. Good though. Maybe mock sous vide?

@relee Sous vide is usually done at very low temperatures, like 50-70 °C

definitely not in boiling water, that's just boiling the food (which is another perfectly valid method of cooking things!)

That's also precise because boiling water is exactly 100 °C, give or take a degree or two for altitude and salt content
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@relee (meat cooked sous vide is usually quickly browned in a skillet) (restaurants sometimes use sous vide methods to mostly cook food well in advance, because it's vacuum sealed so it stays fresh for a long while, and the cook can just take out a single steak or whatever, quickly sear it to brown it and bring it up to temperature, then serve it significantly faster--and safer--than cooking a raw steak)
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@relee (safer because the sous vide process already killed any pathogens so even if it's seemingly undercooked when served, it's unlikely to cause illness)
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@Felthry Oh, then maybe the ones I had were pre cooked sous vide and I was only reheating them.

@relee Our understanding is that most things you buy that are fully-cooked or par-cooked were prepared sous vide! it's a process that's pretty amenable to large-scale industrial cooking
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@Siph i mean, i'm asking if you know about the cooking technique, not just if you know what the French means!
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