Kevin Says:
In case you don’t know, medicine here’s Wikipedia:

Sous-vide (pronounced /suːˈviːd/), French for “under vacuum”, is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to maintain the integrity of ingredients and achieve very precise control of cooking.