Sous Vide

So for those of you that aren't Foodies out thier or Chef and Don't know what this is i'll break it down for you. Simply it is cooking in a bag. You can get alot more Techancial with it if you want but thats what it pretty much is . Yes it should be Cryovaced - The air is sucked out of the bad and sealed. It's the New way of cooking in the Restaurant Industry. It's totaly differnet from sautee, roasting, searing, baking, boil, and blanching. It's cooking at a CONSTANT Tempature for a EXACT amount of time. You can cook something Completely medrare. what i mean is you don't have to have the outside of the meat be well done like when you sear it in a pan . Once you are done cooking it will look almost rare because it is cooked Perfectly .