The immersion circulator is the kitchen tool of the future for many reasons. When my girlfriend first bought mine and it came in the mail I was giddy, like I was 6 years old and it was xmas. Cooking protein has never been easier & fool proof. This device allows you to cook protein to perfection every time. When using conventional cooking methods we heat our ovens or pan or grills to very high temperatures in order to cook a product to the appropriate internal temperature. The result is a product that is overcooked on the outside and cooked to the desired temperature in the middle. By simply setting the circulator to the desired temperature, vaccum sealing a protein and dropping protein in water bath for the desired time, the end result is a product that is cooked to the right temperature all the way through. I’ll use beef tenderloin as my example meat. Imagine having a dozen friends over for dinner and your cooking tenderloin. You could cook all of the meat in the morning to lets say 135 degrees, the simply pop them on the grill for a moment and you will have perfectly cooked steaks. I know that part of the ritual of grilling is standing over the fire and monitoring the the meat and drinking. If you are like me sometimes I have multiple things going on in the kitchen, and this is a real time saver, plus you will never be able to cook a more tender piece of meat. I’ve heard some chefs say this method of cooking is stupid, they have obviously never used one. In a restaurant setting the immersion circulator is a very valuable tool. I can cook 50 or so steaks at one time to the perfect temperature and simply sear them for a second just to give them some color and off they go to a happy customer. The reasons for owning one goes on and on, I may never turn my oven on again, I don’t need one. In a professional setting the kitchen stays much cooler because you don’t have all your ovens turned to 500. You will need to experiment with cooking times for different proteins, and they are are still somewhat expensive,  about 1200 dollars from polyscience. I did see one at the mall of all places for 800. Thomas Keller has a book devoted to this method of cooking called under pressure which is a valuable tool as well. Using this method of cooking does bring up concerns of safe food handling so do your homework before you get someone sick. Like I said the beneficial reasons for buying one are endless, but the bottom line is the end result is the best piece of protein you’ll ever have.

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