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Although Sous Vide technically means under vacuum, most folks now use it as a blanket term for all lowtemperature 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, sousvide cooking. I also added the Searzall 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