Sous Vide: Food’s Personal Hot Tub
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.
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