Sous vide cooking is a new method of preparing food that can be cooked for long periods of time at a constant temperature. The food is first vacuum sealed in a plastic bag and then inserted into a warm water bath at a constant temperature for a pre-determined set of time. Because of the exact temperature proteins can be perfectly cooked throughout. Sous vide is an excellent method to cook meat. What is missing is a maillard reaction surface on the protein. This can be attained by either sauteing on a high flame or using a blowtorch after the meat is removed from the plastic bag.