Sous Vide explained.

While you’ll seldom see the words ‘sous vide’ on any menu, this cooking technique — which literally means ‘under vacuum’ — was originally utilized in the early 1970s to minimize product loss when cooking foie gras, and is now being embraced by chefs worldwide for the preparation of an ever-widening array of dishes. With this technique, food is vacuum-sealed in a pouch and then slowly cooked at gentle temperatures. As a result, foods become tender without losing their original color, nutrients, and texture.

With sous vide, you cook food at the temperature you want for the whole piece: no part is overdone or underdone; and by sealing the food in a vacuumed bag it does not dry out, lose nutrients or flavor during the long time needed to get the whole piece of food – outside and inside – to the right temperature and hence, to the right doneness.

The ‘art’ of sous vide cooking is in determining the perfect ‘core’ temperature you need to reach, in order to achieve the desired taste and textures. Take for example, a dish that features an egg with a creamy, custard-like texture. One chef might cook that egg to a core temperature of 143°F (61.7°C), while another may prefer cooking it to 146°F (63.3°C). While this temperature difference might seem insignificant, the finished eggs will be drastically different from each other, making each chef’s dish unique.

I'm buzzing about raw and paleo food right now, balanced and tasty is the new black.