Sous-vide cooking utilizes precise temperature control with circulation to produce results that you can’t achieve through any other cooking technique. The reason–when using traditional methods of cooking, you don’t have control over heat and temperature. Consequently, it’s very difficult and time consuming to consistently cook great food. Food ends up overcooked on the outside, with only a small portion in the center that is cooked to the temperature you want. Food loses flavor, overcooks easily, and ends up with a dry, chewy texture.

With precise temperature control in the kitchen, sous vide provides the following benefits:

Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.

Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.

Waste reduction. Traditionally prepared food dries out and results in waste.

Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.

We all know that fish is high in protein and low in fat. But it’s also loaded with omega-3 fatty acids, which help maintain heart health by lowering blood pressure.

Omegas 3’s also are known to be beneficial to healthy brain function and development. In fact, the American Heart Association recommends eating two servings of fish per week as part of a heart-healthy diet. But, that’s not all this healthy alternative to ground beef has to offer.

It’s also rich in phosphorus and calcium, and is an excellent source of minerals, including iron, zinc, iodine, magnesium, and potassium.

Eating fish has been tied with lower rates of heart disease, stroke, depression, and Alzheimer's disease. But how it you eat may be the real key to reaping its benefits.

Recent research from University of Pittsburgh School of Medicine concluded that study volunteers who regularly ate fish had larger brain volumes in regions associated with memory and cognition, but only if the fish baked or broiled, not fried.

Baking and broiling are also better for your waistline.

For example, a dozen fried shrimp can pack 280 calories, versus a mere 85 calories for 12 shrimp that have been steamed or broiled.

To make up the difference you d have to spend about 25 minutes on the elliptical.