Discuss the principles of sous-vide cooking and how it differs from traditional cooking methods in terms of food safety and quality.

Sous-vide cooking involves vacuum-sealing food in a plastic pouch and cooking it in a water bath at precise temperatures for an extended period. This method ensures even cooking and moisture retention, resulting in tender and flavorful dishes. Compared to traditional cooking methods, sous-vide cooking minimizes the risk of foodborne illness by pasteurizing food at lower temperatures for longer durations.