Sous Vide Cooking is a method of cooking food in a vacuum-sealed bag submerged in a water bath at a precise temperature. This technique allows for even cooking and helps retain moisture, flavor, and nutrients. It is commonly used for meats, vegetables, and eggs, ensuring that they are cooked to the desired doneness without the risk of overcooking. The process typically involves setting a sous vide machine or immersion circulator to the desired temperature, sealing the food in a bag, and cooking it for an extended period. After cooking, the food can be quickly seared or finished in a pan for added texture and flavor.