I've been doing lots of slow cooking these days, and I'm not referring to the now popular Slow Food movement. It is one of the most common methods of cooking in large commercial kitchens and more recently, the toniest 4 star restaurants, but it has yet to find its way into the mainstream culinary lingo or the home kitchen. It's known as sous vide cooking (pronounced sue-veed), a technique that involves cooking ingredients sealed in vacuum pouches for an extended period of time, often at very low temperatures.