Wired.com has a writeup on a home-version of a immersion circulation cooker. Or, for the more fancy-pants: Sous Vide. Basically, it’s a cooking method where you put a protein (or just about anything else) in a vacuum sealed bag and cook it to perfect done-ness in it’s own mini hot tub.
The price of entry is still steep: $450. I think Sous Vide Supreme should rush me one for personal testing to see if the price is worth it.
Wired.com : Sous Vide Machine Takes Pressure Out of Cooking
Sous Vide Supreme