1. 
   sous vide
   sous vide: see cooking.
   Found op http://www.infoplease.com/ce6/society/A0935236.html
   
   
2. 
   sous-vide
   A European food-packaging technique where a prepared product is placed in individual pouches, cooked under a vacuum and quickly chilled. Products are frozen or refrigerated until used.
   Found op http://www.fmi.org/facts_figs/glossary_search.cfm
   
   
3. 
   Sous-vide
   Sous-vide (d; French for "under vacuum") is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around {convert|60|C|F|disp=or}. The intentio...
   Found op http://en.wikipedia.org/wiki/Sous-vide
   
   

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