The reasonably priced sous vide cookers that became popular in the last 5 years have been a godsend for relatively inexperienced homecooks to cook delicate meats. Traditionally, cooking a piece of steak or salmon requires prior knowledge on both cook time and doneness of the meat. A “guestimate” is often used and only with more experience will one achieve a more accurate result. The sous vide method is a game-changer as it is a fool-proof approach. The cooker uses a swirler to create a current in the container and maintains a constant temperature depending on what is being cooked – usually way below a stove. For example, fire is apparently an overkill for a piece of steak that wants to be medium-rare. A sous vide cooker, however, is able to maintain the water temperature at around 130F, and since the temperature stay exactly at 130F, ingredients never get overcooked(!!!). The barely cooked piece of steak will then have to be pan-seared to achieve the traditional burnt crust, but the inside will have an even medium-rare doneness as opposed to a gradient of donenesses in the classic open fire method.