Foil Frying Pouch

So you've heard of Sous Vide cooking, which was apparently pioneered by high-end French restaurant chefs. It involves putting food in a bag/pouch which is then vacuum-sealed, so that it can be cooked at some precise temperature in water.

So my idea doesn't involve vacuum, or precise temperature, or water. Instead we put the food into a foil pouch capable of withstanding frying temperatures. We then pour some frying oil into the pouch, and then we partially seal the pouch (perhaps simply by crimping the mouth of the foil pouch), leaving a small opening for steam to escape.

The pouch can then be placed in a regular frying pan or pot, to be heated for frying the food inside. You're then saving on frying oil, while also avoiding splatter and mess.

After cooking is done, you can remove your pouch from the pan/pot, remove your food from the pouch, and you've got no mess to clean up. You also used much less frying oil by using the foil pouch which conformed to the shape of the food contents.