Sous Vide

Sous vide, French for under vacuum, is a precision cooking technique in which food, typically vacuum-sealed in a plastic pouch, is immersed in a water bath held at a closely controlled, relatively low temperature for an extended time, often one to several hours and occasionally several days, so the food cooks evenly to a precise internal doneness without overcooking its exterior. It was invented by French chef Georges Pralus in 1974 while developing a method to cook foie gras without excessive fat loss and shrinkage, and it later spread from restaurant kitchens into home cooking with the arrival of affordable immersion circulators. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/