Sous vide is cooking in a vac sealed bag or a jar at low temp for a long time. It cooks at the temp you want the food to reach, which in turn keeps things cooler in the kitchen, or that’s my goal anyway. You can pre season, package and freeze meat. When you’re ready pop it in the heated water and let it do it’s thing while you’re doing other stuff. There are advantages and disadvantages of course.
ETA you can cook veggies this way also, make cakes and such, it’s pretty versatile. I like the idea of cooking my protein without added fat as well as keeping my kitchen cool during the summer.
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