I agree Sous vide is the way to go..
but it does not mean "precook" like you say...
Sous vide, means “under vacuum” in French, and refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath.
It can then be eaten, or another cooking technique applied as you are suggesting.
Ups, you are correct sir! Well I guess its never to late to learn :D
But i am afraid it might be too late to change it in this post.
Changed it! Thanks! :D