OldnBold's suggested a sous-vide machine for me in this thread. I went ahead and bought it. Transaction was smooth and trouble free, and my brand spanking machine arrived 3 days after the order was placed. If you are not familiar with this type of sous-vide machine the operation is quite simple. You need something like a rice cooker or slow cooker. The sous-vide controller has a thermometer that cuts power to the rice cooker when the temperature rises above a set level. When the temperature falls again, power is restored. A "proper" sous vide machine also has a pump built in to keep the temperature of the water even. This machine has no such capability, but I did think of hooking up my old Eheim from my water cooling days to perform that function I went out and bought a Besser Diva vacuum pack machine, which was rather expensive at $210. You can do much better on eBay. But it was in a shop around the corner, and they had a nice selection of plastic bags to go. I quickly ducked into the butcher, bought some very cheap cuts of meat, and rushed home to play with my new toys!! Quickly learnt my first lesson - do not try to vac seal a bag which has liquid in it. The liquid gets sucked out of the bag. My machine has a channel which prevents liquid from being sucked into the vacuum chamber, but the bigger problem is that it stops the bag from sealing. I had to re-bag my steak, and substitute the oil I used for butter. I double sealed all my bags for good measure. Second lesson - google sous-vide cooking before having a stab at it yourself. My first couple of attempts turned out to be real disasters - horrible, horrible food. This is what I have cooked so far: - Beef shank cooked like a steak. The toughest cut of meat possible from a cow. I sous-vided it for 24 hours at 55C. When I opened the bag, it looked promising - perfectly pink, and was so tender I could cut it with a fork. I browned it over a hot pan and eagerly tucked in ... YUCK! Despite looking really nice, it was soggy, and had a stewed taste. I think next time (if I dare) I will sous-vide it for 12 hours followed by another 6-12 hours slow roasting. - Sous-vide duck breast. Put the duck breast into the packet along with some frozen chicken stock (was learning my lesson very quickly!), a sprig of thyme, orange zest, garlic, and star anise. I cooked this for 4 hours at 55C, then browned it in a pan. Came out perfectly pink and browned and looked and smelt amazing. I have never smelt anything that intense before. Tucked in, and my face fell straight away. WAY too much thyme and star anise. Since learnt later that sous-vide magnifies the flavours of any aromatics you use, so you MUST use less or else the flavours will be overpowering. Also interesting to note - the duck breast was pink, but it tasted overcooked. Have since learnt that to prepare this dish - put the aromatics in glad wrap with holes poked in it to tone down their power, and cook the duck at 60C for 45 mins. - Sous-vide carrots. My only real winner. Put the carrots into the bag with some salt and butter, then into the machine at 85C for 30 minutes then shocked in an ice bath. The carrots came out intense orange and had the most intense carrot flavour. It was perfectly cooked throughout and really tender. Planning to do more sous-vide cooking this weekend, but a few questions first. Has anyone sous-vided a steak? How do you avoid that stewed taste?