NutriChef Sous-Vide Immersion Circulator

The idea is to put a heavily seasoned piece of meat or chicken or fish in a plastic bag squeeze all the air out immersive in the water and it Cooks It evenly throughout. Something impossible to do with the steak otherwise. Many restaurants use sous vide cooking because it is not cooking time critical. You must also sear the food in a pan after Sous viding it. pronounced (sue v)