15 High-Tech Cooking Tools for BBQ Season

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8. Thermal Immersion Circulator
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8. Thermal Immersion Circulator

8. Thermal Immersion Circulator

What is it? The immersion circulator is the cooking nerd contraption du jour. Immersion circulators are the center piece in sous vide, or cooking food in a water bath in vacuum-sealed bags at very low but precise temperatures for a long time—up to 72 hours. The circulator is what heats the water. The top part of the device is small digital screen where you can adjust the temperature and manage a few other controls. The lower part of the device is what's immersed in water, built of stainless steel bars and coils for conducting heat. At more than $1,000 apiece, immersion circulators are not the kind of tool you buy solely to show off your prowess once or twice a year. But if you're experienced in the kitchen and like to keep current with gadget trends, it may be worth an investment.

If you do invest in learning sous vide cooking, you'll need to buy a few other tools, including a thermocouple or other probe thermometer for checking the internal temperature of the food, vacuum bags, and a vacuum sealer (often the most expensive part of the package).

What to make. Cooking sous vide is more about the result than the gadget used to achieve it. Unlike the propane torch that throws a dramatic blue flame, the immersion circulator is a docile device that sits and hums quietly for a day or two. There's not a lot to see. But it can turn out salmon filets, turkey breasts, vegetables, and even steaks that are cooked evenly with fierce precision, and nary a chewy, tough, or irregular bite. It's so evenly cooked, in fact, that there's no char. If you like a bit of a crusty edge, finish a sous vide rib eye with a couple of blasts from a propane torch.

Some food experts caution that home cooks shouldn't mess with sous vide because when foods are kept at a relatively low cooking temperature for prolonged periods, there's a chance that bacteria will propagate and cause severe illnesses. Other professionals say it's not the method that's susceptible to problems—it's the quality and cleanliness of the food that goes into the vacuum bags that matters. Whatever the case, do your homework before serving any food that was cooked sous vide (one resource is Sous Vide for the Home Cook, by Douglas Baldwin). Image from PolyScience.
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