Sous-vide (French for "under vacuum") or vacuum cooking is a special cooking method where the food to be prepared is first vacuum-sealed in a special plastic bag and then cooked at a low temperature in a water bath. Sous vide cooking sounds like fine dining and tastes just as good. The food sealed in a vacuum bag is gently cooked in the water bath at a low temperature. Steaks remain juicy and pink, vegetables stay crisp and rich in vitamins, and delicate fish melts in your mouth. Even the classic dessert Crème Brûlée is suitable for this cooking method that originated in France. The advantage over conventional oven preparation is that the mixture of cream, sugar, and egg yolk cannot overheat. The device can be used in containers with a capacity of up to 20 liters. The temperature can be precisely set up to 95 °C, and the strong spring clamp securely holds the cooker at the edge of the pot.