What is the term for cooking food in water at a low and consistent temperature?

The term for cooking food in water at a low and consistent temperature is sous vide. This technique involves sealing food in a vacuum-sealed bag and immersing it in a water bath that is precisely controlled at a specific temperature. The food is cooked gently and evenly, which helps to maintain its moisture and tender texture while enhancing flavors.

Sous vide allows for a high level of precision in cooking, making it possible to achieve the desired doneness without overcooking the food. The slow and consistent temperature ensures that the food is cooked uniformly, resulting in a perfectly cooked product every time.

In contrast, poaching involves cooking food gently in simmering liquid, often at temperatures between 160°F to 180°F, but without the vacuum sealing that accompanies sous vide. Blanching is a quick cooking method used to partially cook food in boiling water before shocking it in ice water, and steaming involves cooking food by placing it above boiling water, creating steam that cooks the food. Each of these methods serves different culinary purposes and effects on the food.