Background Information Sous Vide has become the name synonymous with the technique of cooking to precise temperatures using vacuum sealed pouches of food in a hot water bath. It can be done with a variety of foods from vegetables to almost any cut of meat, but seems to have found the most popularity with the concept of cooking the perfect steak.  The technique as we know today was developed in the mid 1960s by American and French engineers, and its use pioneered in France by Chef Georges Pralus, but the method itself was first described in 1799 by Sir Benjamin Thompson, but instead of water his method transferred heat with hot air. "It is a technique where the ingredients are put in a vacuum-sealed plastic pouch, usually for a long time and cooked at a low temperature usually around 140°F." (What is Sous Vide Cooking) Cooking times range from 30 minutes all the way up to multiple days for some of the thickest and toughest of meats.