Sous-vide (/suːˈviːd/; French for 'under vacuum'),[1] also known as low temperature long time (LTLT) cooking,[2][3][4] is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 72 or more hours in some cases) at a precisely regulated temperature. The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (130 to 140 °F) for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.