One of the greatest meals of our lives was prepared using a Sous Vide. It was a short rib steak that was cooked for 48 hours at precisely 52.6 degrees. The texture was other worldly, so unbelievably tender that what we were experiencing tactilely from our mouth was not jiving with what our brain knew us to be eating. And then there's the flavour. With the Sous Vide technique, flavour penetrates the protein rather than simply being a thin coating on the outer layer. Up until now however, if you wanted one in your house you were looking at at least $500, and the professional gourmand variety can run thousands. The AquaChef Sous Vide aims to put one of these in every house, as price will no longer be an issue. At only $120, there are blenders that will cost you more, and although a smoothie is good, it is nothing like the things you are about to make with this. You can see and learn more here.