Sous Vide is the category and I'm wondering if any of my culinary inclinded friends have ever tried it. This is relatively new for the home chef and one must have the ever shrinking counter space to be able to sport one of these.
A bit more info that I have gleaned from the internet is that: Sous vide combines the gentle, steady heat of poaching and an airtight seal, as in traditional methods of cooking in clay. “The food literally stews in its own juices: no air, no water, no evaporation.”
Although the phrase “sous vide” translates to “in a vacuum,” the selling point of the cooking method is the steady, low temperature, not the airless environment.
In sous vide, the cooking temperature is around the same as the serving temperature. For example, medium-rare steak is about 135 degrees in the center. In sous-vide cooking, the entire piece of meat is cooked at 135 degrees, for as long as it takes for the heat to slowly penetrate to the center. The whole steak, edge to edge to edge, reaches 135 degrees and cannot overcook, because the water temperature never goes any higher. (That said, meat can become overly tender if left too long in the bath.)

More on this later as knowledge is aquired.
Bon Appetite!
Juan Marcos