Sous vide, French for "under vacuum", implies that food should be sealed in a plastic bag with all the air removed. As an alternative method to a commercial or home vacuum-sealer, the food may be placed in an open-sided plastic bag, and then partially submerged into the water, which displaces/forces out the air. This method involves clipping the open side of the bag to the side of the pot to keep water from leaking into the opening. The goal is to have the food completely in contact with the hot water to assure even cooking while reducing off-flavors from oxidation.