This often occurs to me, so I'm putting it out there.

Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.

It's a relevant word and concept. TRUST ME..

cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than usually used for cooking, typically ar

ound 55 to 60 °C (131 to 140 °F)

https://en.wikipedia.org/wiki/Sous-vide

>>7656630

I never ask butt my dumbass would like 2 know

What is in this pic? ASewage treatment plant? A fishery? An iron ore refinery? Was this water used for the Tartaria mudflood? kek

>>7656713

Is it Leafs or Leaves? Leaf-E!

Airpports and planes have different connotations 2me now than they used to..