Quickly, for the uninitiated, Sous Vide machines, or Precision Cookers, consist of heated blankets immersed in a pot full of water. The machines keep them at a perfectly even temperature by delicately stirring and heating water automatically. In this pot of water is placed vacuum-sealed food. Sous Vide works by removing the air and leaving nothing but the juices, and the meat, or whatever else it is you’re cooking.
The object of Sous Vide is something akin to bullet time in the Matrix. It essentially allows you to take what is typically a 6-10 minute process (Grilling a steak, let’s say) and slow it down well beyond 90 minutes, depending how you want your meat cooked.