Sous Vide (from French) is a method of cooking food sealed in airtight bags in a water bath for longer than normal cooking times, at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C to 60 °C for meats and higher for vegetables. The intention is to cook the food evenly, and to not overcook the outside while still keeping the inside at the same "doneness", keeping the food juicier.

Sous Vide saves money in more ways than one. You will maybe go out to eat less often because it’s so easy to make a delicious meal at home.