With sous vide, since the temperatures are lower ... check out Anova Culinary's guide. While the water is getting up to temperature, prepare your ingredients. This might involve nothing more ...

Sous-vide (French for “under vacuum”) is a cooking technique in which foods are typically vacuum-sealed and then cooked in a relatively low temperature water bath for an extended period of time.

We’ve seen no shortage of temperature controlled immersion cooking devices, called Sous-Vide, around here. But this one probably has the capacity of all of them combined! Flickr user ...