SOUS VIDE MACHINE PRECISION COOKER

Formerly giant, cumbersome, and expensive temperature-controlled water bath machines suitable really only for professional kitchens, the past few years have seen several attempts to make the immersion circulators smaller and more accessible to home cooks. Because not only do people swear that meat, fish, eggs, and vegetables taste a million times more juicy and texturally perfect when cooked in a bag underwater, but once you have a reliable sous vide machine, executing the sous vide method is kind of a piece of cake succulent, edge-to-edge-even 125-degree steak.

Has simplified sous vide for the home with the stick you see here. It sits inside a water-filled pot or large container you already own, and heats the bath up to the exact temperature you'd like your food to be when you eat it. Then it gently swirls the water around to maintain that temperature for as long as it's submerged.

To earn its "precision cooker title," the circulating water bath the sous vide creates ensures foods cook evenly throughout, and reach just the specified temperature you set. The Chefman makes sure the bath doesn't deviate from that set temperature (i.e., it won't get hotter or colder) too, so you have a lot more wiggle room in terms of leaving your food in the pool for longer than the minimum cook time.