Sous vide

Sous vide (/suːˈviːd/; French for 'under vacuum'),[1] also known as low-temperature, long-time (LTLT) cooking.

It is a method of cooking invented by the French chef Georges Pralus in 1974,[5][6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually one to seven hours, and more than three days in some cases) at a precisely regulated temperature.