Sous Vide is a widely misunderstood method of cooking and often a topic of conversation among chefs and foodies alike.   French for “Under Vacuum”, its simply sealing meats in a bag, submerging it in water, and cooking at a precise temperature.   Why is this a good thing you ask?   Well it’s a set it and forget it method of cooking perfect, juicy meat every time.  With Sous Vide, not only do you seal in any flavour that you put in the bag, you’re also letting it cook gently so your not stressing out the meat.   Let’s have a look at...