What is Cooking with Sous-Vide?
Type of Cuisine: Sous-Vide cooking is cooking food in vacuum sealed plastic bags immersed in hot water for long periods of time. Low and slow…wins this race….lower temperatures for a prolonged period of time results in juicier meat or fish. This method has actually been and is being used by professional chefs, of course they’re usually using very high-end immersion machines
How does it work? Simple, first season your meat or fish or veggies….next vacuum-seal your food, next, drop it into the Sous Vide machine at the desired temperature, and walk away. Unlike the high temperatures of stovetops, ovens, or grills, the Sous Vide technique offers a gentle and precise method to cook food to its perfect serving temperature, your food also cannot be overcooked.
The result is the most succulent and tender meat you’ve ever tasted, and an easy, hands-off cooking process that anyone can do. Most importantly in this day and age….it’s easy.
Sous-Vide Cooking Machine With Vacuum Sealer
Where did you have it: I haven’t yet, I just found out about it…but you bet your ass I’m going to be trying this ASAP! 
How much?: Commercial machines can run in the thousands but home a machine will set you back about $300 to $500, not cheap but considering the easily achievable level of cookery….might be a worthwhile investment.
Rate it 1 to 10 : This method of cooking looks like it might be in the top percentile here….will have to follow up with some experimentation…..
I likes to food. 