The key advantage of sous vide cooking is that **it keeps every part of your food at an exact temperature throughout the cooking process**. There is no other way to cook food so evenly and maintain such a precise temperature.

Furthermore, sous vide cooking is also known as **low-temperature, long-time (LTLT)** cooking, because the sous vide machine keeps your food cooking at a consistent low temperature for hours on end. This would be extremely laborious for one to do manually, and you will not be able to get the temperature as exact as the sous vide machine can. 

Traditional sous vide uses a temperature much lower than most other forms cooking, typically around 55 to 60 °C (130 to 140 °F) for red meat, 66 to 71 °C (150 to 160 °F) for poultry, and 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. The low temperature also provides maximum flavor, while still ensuring that the meat is cooked. If you were to try and cook food at that temperature, you would almost certainly either undercook it and risk food poisoning, overcook it and make the food dry, or cook unevenly and do both!

Many fancy people and high-end restaurants claim that sous vide cooking is the best, and sous vide cooked food has significantly more flavor and incompatible taste than food cooked using other methods. However, the reality is that most people like other forms of cooking just as much if not more. So while sous vide definitely provides a unique form of cooking with benefits you can't get anywhere else, it's not necessarily the best method, and you shouldn't feel bad if you want to cook tasty food but don't have a sous vide machine.

For more info: https://en.wikipedia.org/wiki/Sous_vide
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