Although Sous Vide technically means "under vacuum," most folks now use it as a blanket term for all low-temperature cooking that's done with a water circulator. Essentially this type of cookery encapsulates your food in plastic (vacuum or ziplock packing) and then gently brings the internal temperature up by bathing in a warm water bath, which is precisely maintained by the water circulator.
Another great reason to own a slow cooker.
Say good-bye to soggy, fall-apart black bean burgers.
A sous-vide machine you can make at home, and the perfect soft-boiled egg to go with it.
Not to start this off on too negative a note, however, this was probably the most unattractive coq au vin the Accidental Locavore has ever made!
But it looks like a strawberry, and tastes like a strawberry.
Is this the culinary Christmas gift of the year? Kalle Bergman from Honest Cooking tries the SousVide Supreme.