Sous vide cooking

I wasn't clear on exactly
how cooking something in a vacuumed sealed bag at a low enough temperature without
melting the bag could cook any food to a safe level. But it turns out you can
well at least people do whether they should or not. They must use fresh food
with minimal processing as anyone can get. They vacuum seal the food and drop
it into about 65 degree Celsius water. Then it cooks for extended periods of
time almost overnight. Then can be removed from the water bath unsealed and
further prepped for plating.