Souse-vide is a method of cooking food sealed in airtight vacuum plastic bags in a water bath for longer than normal cooking time: up to 72 hours under strict control. The intention is to allow the item to cook evenly, and thereby ensure a juicier food. These precooked food items-often in portion sizes-are reheated in special containers. The souse-vide method has been in industrial operation since the 1960 and was introduced to restaurants in 1974. The advantage for restaurants and hotels is that they can operate a large menu with limited numbers of trained staff. There is lower waste, and the quality is considered to be vat a fully acceptable level.