@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
-F
@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
-F
@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)
-F
@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)
-F
@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
-F
@Felthry Interesting. I've had boil in a bag meat before. It wasn't precise. Good though. Maybe mock sous vide?