A method for cooking and curing a food item comprises； sealing the food item in a plastic bag with a flavoring sheet, and applying pressure and heat on that food item. The step of applying pressure and heat includes controlling a pressure according to a pressure setting corresponding to a nature of the flavoring sheet, or to the ingredients in the flavoring sheet or to both. These pressure settings are also related to a nature of the food item, and/or to the cooking temperature. The sous-vide cooking appliance used for carrying that method comprises an inflatable membrane mounted against the heating surface for covering the heating surface and the food item. An air pump and pressure regulator are used to precisely adjust the pressure-temperature relation and the function of that relation during cooking, for promoting a flavor transfer between a flavoring sheet and the albumins of the meat being cooked.
