Quote Originally Posted by spqrzilla View Post
I thought "Sous vide" was French for Boil-N-Bag ?
"Sous vide" translated from French to English means "Under Vacuum" which is the key to this method of cooking. It's important that all or most all of the air be removed since air doesn't transfer the heat well.

Also, water boils between 200-212deg depending on elevation (which comes into play in Colorado) so these temps tend to be much higher than the temps used for precision cooking which is the key to precision cooking. You want the temp to be set at the final temp of the cooked item and stay as close to that temp as possible over a given period required to cook to that exact temperature throughout.