What characterizes sous vide cooking?

Sous vide cooking is characterized by vacuum sealing food in airtight bags and then cooking it slowly in a water bath at a precisely controlled temperature. This method ensures that food cooks evenly and retains moisture and flavor, as the vacuum seal prevents the escape of juices. The precise temperature control helps achieve desired doneness without the risk of overcooking, allowing for consistent results that highlight the food's natural textures and flavors.

While the other methods mentioned, such as high-temperature cooking, deep frying, or using microwave technology, each have their distinct advantages and characteristics, they do not embody the sous vide technique. High-temperature cooking tends to focus on quick methods that can lead to uneven cooking. Deep frying involves immersing food in hot oil, which is a different approach that affects moisture differently. Microwave cooking uses electromagnetic waves for heat, which does not involve vacuum sealing or water baths. Thus, the correct answer reflects the unique and defining elements of sous vide cooking.