Sous-vide cooking

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Under Vacuum is a method of cooking that is intended to maintain the integrity of
ingredients by heating them for an extended period at relatively low temperatures.
Food is cooked for a long time, sometimes well over 24 hours.
Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed
in hot water well below boiling point (usually around 60°C or 140°F).