I discovered in "LII New This Week" from March 16th an item entitled "The Slowest Food: Why American Chefs Have Taken Up Sous-Vide Cooking ".
http://lii.org/cs/lii/print/news/32
The article from Slates provides an overview of "sous vide ... the practice of cooking food at low temperatures in vacuum-packed plastic bags. ('Sous vide' is essentially French for 'vacuum-packed.')
It points to a site for all those interested in new cooking trends. This sous-vide cooking seems to be coming from France (have you ever heard of it?). My hostess in England used it last week, and I must say the result was very tasty. It seems that the trend of "crackly crust" is out of fashion at the moment in the US. Discover the technique in the article and the forum.
http://www.slate.com/id/2123101/
http://forums.egullet.org/index.php?s=f679637c3907822b4cc77ef04aba5b45&showtopic=39023&st=0