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Although Sous Vide technically means ’under vacuum’, most folks now use it as a blanket term for all low-temperature cooking that’s done with a water circulator. With the price of water circulators down into the $200 range, I’ve made a video explaining almost everything one needs to know to fully understand the science of low temp/sous-vide cooking. I also added the Searz-all and an induction to round out a segment that takes a glimpse into the future of the American Kitchen. so here it is: Future Beef