Quote:
Sous-vide (/suːˈviːd/; French for ‘under vacuum’)[1] is a method of cooking in which food is sealed in a vacuum-sealed plastic pouch then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some select cases) at an accurately regulated temperature much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
So there you go. Not my cup of tea, but sometimes it's the only way to achieve a goal, and sometimes it's done for sheer convenience or even laziness (the latter being my personal opinion).