What is the primary characteristic of the sous-vide cooking technique?

The primary characteristic of the sous-vide cooking technique is that it involves cooking food in a vacuum-sealed bag. This method allows for precise temperature control and even cooking, as food is immersed in a water bath at a consistent temperature for an extended period of time. The vacuum seal helps to preserve moisture and flavor, resulting in tender, juicy dishes that retain their original characteristics.

In sous-vide, the food is typically cooked at lower temperatures than conventional cooking methods, which contrasts with high-temperature cooking or techniques like grilling or deep frying. Furthermore, those other methods do not involve the vacuum-sealing process that is essential to sous-vide cooking. This technique is highly regarded in culinary arts for its ability to produce consistent results and enhance the quality of the final dish.