What cooking technique is used to ensure meat is thoroughly cooked while retaining moisture?

The sous vide cooking technique is highly effective for ensuring that meat is thoroughly cooked while retaining moisture. This method involves sealing food in a vacuum-sealed bag and immersing it in a water bath at a controlled, consistent temperature. By cooking the meat slowly and evenly at a specific temperature, sous vide allows for precise temperature management, preventing overcooking and resulting in a tender, juicy final product.

Moreover, the vacuum-sealing process prevents moisture loss, ensuring that the meat retains its natural juices throughout the cooking process. After cooking sous vide, the meat can be finished by searing or browning it quickly in a pan or on a grill to develop flavor and texture without drying it out. This method is particularly beneficial for tougher cuts of meat, which become incredibly tender through the slow cooking process.

In contrast, grilling, deep frying, and broiling typically involve higher heat and may lead to moisture loss, which can result in drier meat if not managed carefully. Thus, sous vide is unmatched in its ability to maintain moisture while providing a perfectly cooked piece of meat.