<|im_start|>system
You are a helpful AI assistant.<|im_end|>
<|im_start|>user
What’s so special about sous vide cooking that can’t be done via other cooking methods?<|im_end|>
<|im_start|>assistant
Sous vide cooking is done in a sealed plastic bag, submerged in water, this provides the following advantages:
-precision - exact temperature can achieved to prevent overcooking/undercooking, advantage over oven.
-even cooking - the entire food item is heated evenly on all sides, advantage over grill. 
-moisture retention - the moisture is retained in the food, in the bag, advantage over oven, microwave.<|im_end|>
<|im_start|>user
Thank you<|im_end|>
<|im_start|>assistant
Happy to help! Let me know if you need any additional information about sous vide or other cooking methods.<|im_end|>
<|im_start|>user
What are some examples of foods that are best for sous vide cooking?<|im_end|>
<|im_start|>assistant
You could try the following:
1. Beef: Beef is commonly cooked sous vide to ensure it doesn't overcook, since sous vide provides excellent control over the temperature. Ribeye, flank steak, and filet mignon are all great options.
2. Chicken: Sous vide is perfect for cooking chicken breasts, thighs, and wings. It helps keep the chicken tender and moist. After it cooks sous vide, you can throw it into a pan to finish the outside and get it crispy.
3. Duck: Duck can be a difficult and expensive meat to cook properly. Sous vide can help prevent overcooking it and keep it moist. However, much like chicken, you may need to finish it in a pan to get a crispy skin, since sous vide won't provide a crispy skin on its own.
4. Eggs: Sous vide can help consistently control how much your egg is cooked, and helps consistently achieve tricky egg styles such as poached eggs.
5. Salmon: Preparing salmon in a sous vide can help prevent overcooking and maintain the delicate texture and flavor of salmon.<|im_end|>