Answer
Sep 30, 2025 - 02:01 PM
Sous Vide is French for "under vacuum" and is traditionally done in a water bath on a cooktop, as outlined here. However, various wall oven and range models have introduced Air Sous Vide, and/or Steam Sous Vide features aimed at achieving the same effect more conveniently. The vacuum-sealed meats are placed in the oven, and set to a temperature corresponding to the desired doneness. The vacuum seal locks in the moisture, which would otherwise escape and dry out the meat. Furthermore, the meat can be left in the oven for hours, just before the guests arrive, serving an irresistibly moist, perfectly cooked steak on demand. The difference between Steam and Air Sous Vide is more subtle, and laid out in detail here.
