Sous vide sounds fancy but is basically a water oven.  It’s pronounced “soo veed”. The sous vide device heats and circulates water at a specified temperature surrounding the food that is enclosed in a bag. It will never cook too hot or cold and is the ideal way to cook proteins. Sous vide fish, beef, lamb, etc all come out perfectly cooked BUT looking horrible! Yes that’s right, totally cooked and total unappetizing. It’s OK, I’ll explain how to fix this in the methods section. Some may worry about the plastic bags and it is important to use dedicated BPA free sous vide bags or silicone. There are many good units from the top dog, Joule® by Brevelle (shown) to a large selection from ANOVA. Some have buttons and display, others, like the Joule® are WiFi or bluetooth via an app. I’ve used many different ones with good results. Some fit into the pot better, and the ones with display and controls are easier and less expensive. If you like meat, you will want a sous vide cooker. A vacuum sealer is a helpful accessory for sous vide but not mandatory. I’ll show both techniques. The sous vide container is also nice but any pot deep enough for the food will do. If you’re hesitant about diving in to the sous vide world, get a pressure cooker with the sous vide function and try it out first.