Sous Vide
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Thanks so much. The gist was given by the other commenter. I'll add, it's a very common way of cooking in restaurants, for meats especially. Although they use giant industrial sous vide cookers. But for us at home, we use immersion circulators that keep water moving at a constant temperature so your food stays at that temperature and it's almost impossible to overcook. It also lets you fine tune the temp your food is so you can have exactly the texture or doneness you want. It makes getting that perfect cook of steak super easy.
I'm sure we can point you in all sorts of directions to get started if you would like.