"Just put it in a bag"

It's nuts how sucking the air out of a bag and "confiting" or sous vide prevails over any classic cooking technique...if done right...at the right temperature...it's guaranteed to be better than anything you have ever had.

This is a confit of sweet shallots, leeks, and fennel...cooked at 165 degrees for 4 hours....perfect. Especially for a baked trout from idaho..wink wink