MOLECULAR GASTRONOMY
'(<a href="http://www.j-archive.com/media/2011-04-01_J_23.jpg" target="_blank">Sarah gives the clue from the Moto Restaurant in Chicago, IL.</a>)  Food is cooked to precise temperatures & uniform doneness in a water bath without the water coming into direct contact with it; the food is <a href="http://www.j-archive.com/media/2011-04-01_J_23.jpg" target="_blank">sealed</a> without air so the technique is called "sous vide", "vide" meaning this'
vacuum