Vacuum cooking Sous vide

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Vacuum cooking
Sous vide is nearly an art form but those skilled at it say the tender results are worth it

Intelligencer Journal
Published: Apr 14, 2009
18:04 EST

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By LINDA ESPENSHADE, Staff Writer

The appeal of sous vide steak, such as this medium-rare one prepared by Steve O'Donnell of Manheim Tow...(more)

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Patent attorney Steve O'Donnell, of Manheim Township, uses his slow cooker, which keeps a steady tempe...(more)

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Techne Inc. produces these immersion circulators for the serious sous vide chefs. The appliances circu...(more)

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Perfect meat every time — fork-split tender, flavor intense, moist and nutrient-rich.What's not to love about sous vide?
Sous vide?
Not as glamorous as the French name sounds, sous vide (sounds like sue veed) is simply a style of cooking that involves "poaching food in a vacuum-sealed pouch at very precise temperatures," according to Gregory Ott, chef at Restaurant Rosalie, a sous vide restaurant in Montgomery County.
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[Bentley Green]

I'm trying to remember if I saw something like that used on Iron Chef America.