Answer:
Sous vide is the process of sealing some kind of protein in an airtight “vacuum” container and then submerging it in the water at a specific temperature. By sealing them up and dropping them in a large pot of water to cook, there is no fire, no heated metal, no steam, and no smoke. And oddly enough, the water never even comes to a full boil—it just rests at the exact temperature the protein needs to reach for “doneness.” It takes a little longer than some other methods, and it guarantees to never overcook the protein, which can be particularly wonderful if you like your steak with just that perfect amount of pinkness. Sous vide machines used to be specialized equipment for fancy restaurants, but not anymore. These days, a lot of home cooks use small, affordable pots with the exact same cooking power. If you’re having friends over for dinner, sous vide makes pre-party prep a whole lot easier, plus sealed proteins can be kept in the fridge for at least one week. It also guarantees you will never overcook that $30 filet mignon again or stand over a hot stove when you’d rather be doing something else. And because the slowness of sous vide method allows fibers within the protein to contract more slowly, the meat stays juicier.
Step-by-step explanation: Hope this helps
