The Era for culinary " Sous-Vide"

The immersion circulator has been around since the 1970, it's coming back. Before, it was used to make soup in bag, or on airplanes. but now we typically use it for controlling the environment and temperature to eliminate overcooking and save a lot of natural juices that would naturally bleed out. The immersion circulator accurately controls the temperature of the fluids over a wide cooling or heating range. It looks like an outboard motor on a boat. You attach the motor side to the side of a hotel pan, turn it on, and it heats the water in the pan to whatever temperature you desire. It also circulates the water so it does not stagnate. You neet to put the meat, vegetables or seafood in a cryovac machine to seal in a plastic bags filled with food item. The machine takes the air out and air out and seals the bag. This machine is perfect for cook delicate fish like monkfish.