The cooking technique that involves submerging food in relatively low-temperature water for an extended period is called sous vide. Sous vide, which means "under vacuum" in French, is a method of cooking in which food is vacuum-sealed in a bag and cooked in a water bath at a precisely controlled temperature. The water temperature is typically set much lower than traditional cooking methods, ranging from around 120°F (49°C) to 160°F (71°C), depending on the desired doneness of the food. This slow and precise cooking technique allows for even cooking and the retention of moisture and flavors. After cooking sous vide, the food is often seared or finished in a hot pan or grill to add color and texture. Sous vide has gained popularity among both professional chefs and home cooks for its ability to produce consistently cooked, tender, and flavorful results.