I love to cook and try new techniques and ingredients from all over the world.
I love cooking too.  Are you familiar with sous vide?
Oh, yes. It's cooking where food is vacuum-sealed in a pouch or jar and placed in a water bath for a long time. I've never tried it, have you?
It seems like a difficult process for me to try.
The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.
History.
Sous-vide cooking is characterized by low-temperature cooking, a longer period of cooking than conventional cooking, a container (such as a plastic bag) that separates the food from its heating environment, and pressurized enclosure using full or partial vacuum.
Low-temperature cooking was first described by Benjamin Thompson, Count Rumford in 1799. He used air as the
Sous-vide
Sous-vide (; French for 'under vacuum'), also known as low temperature long time (LTLT) cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than usually used for cooking, typically around for meat, higher for vegetables.