Sous-vide

Technique Type: Heat

A method of cooking food sealed in airtight plastic bags in a water bath for a long time?72 hours is not unusual?at an accurately determined temperature much lower than normally used for cooking, typically around 60 ?C or 140 ?F. The intention is to cook the item evenly, not overcook the outside while still keeping the inside at the same 'doneness' and to keep the food juicier.

Source: http://en.wikipedia.org/wiki/Sous-vide