What is the term for cooking food in a vacuum-sealed bag at a low temperature?

The term for cooking food in a vacuum-sealed bag at a low temperature is "sous vide." This cooking method involves sealing food in a plastic pouch and immersing it in a water bath at a controlled, low temperature for an extended period. This technique allows for precise cooking, ensuring that the food is cooked evenly and retains its moisture, flavor, and nutrients.

Sous vide cooking also enhances the infusion of flavors, as the vacuum-sealed environment traps the juices and seasonings with the food. Additionally, because the food is cooked at a lower temperature than traditional methods, it reduces the risk of overcooking, making it an excellent method for achieving perfectly tender and juicy results for various types of proteins and vegetables.

Other cooking methods mentioned do not involve vacuum sealing or the low-temperature water bath characteristic of sous vide. Convection cooking typically refers to the use of a fan to distribute heat evenly in an oven, pressure cooking involves sealing food in a pot that uses steam pressure to cook quickly, and instant cooking is more associated with rapid methods like those employed in pressure cookers or instant pots, rather than the low-temperature, long-duration approach of sous vide.