I'm gonna nerd-out here for a minute.
Sous vide is an adjective phrase; it translates directly to "under vacuum" and refers to a condition under which the food is cooked. Food isn't "sous vided," it's "cooked sous-vide." "Sous vide" is already a shorthand designation for food that is sealed in a bag and then cooked at a precise temperature, usually in a water bath. But that doesn't mean we should make it into an English verb.
No one would ever say "I in-a-banana-leafed a tamale" or "I on-a-bed-of-vegetablesed a pork shoulder." But people do write stuff like "Someone once asked me which I preferred: a sous-vided short rib or a slow braised short rib." I don't mean to single out one blog (it's a great blog actually), because I see it all over the place. And it gets to me. Obviously.
Anyway, instead of abusing a perfectly innocent French phrase, I propose we make up a new verb. Any time you feel that "cooked sous-vide" is too long to type or say, just use the verb "flirbed."
I may end up losing this one to the tide of public convenience, but I'll go down fighting.
/rant
