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Although sous vide literally means under vacuum in French, the defining feature of the sous vide method is not packaging or vacuum sealing; it is accurate temperature control.
The kind of down-to-the-degree control that only sous-vide cooking can get you. If there's one dish that most dramatically shows the differences between this and traditional cooking methods, it's chicken breast.ust like any overcooked chicken, once you get to around the 155Â°F mark, sous-vide chicken starts to take on an unpleasant chalky, tacky texture (though, again, far less than with conventional cooking methods).