A sous vide cooking method for structured foods that may include solid, liquid and semi-solid components in a structured form, such as foods that are not homogeneous or are formed in layers. The method comprises the use of an unsealed inner container to hold the food in that structure and a sealable outer container from which air can be pumped. The inner container may be a serving container the outer layer may be flexible, sealable food-grade plastic. Air is pumped from the outer container until it applies light pressure on the surface of the food in the inner container and then the food in the inner and outer containers is cooked in a preheated water bath until done.
