"It's going to revolutionize home cooking in ways that the microwave didn't even dream of doing."
The principles of sous-vide (French for "under vacuum") cookery are simple: seal the raw food in a vacuum-sealed plastic pouch, then submerge it in a water bath that is kept at the final temperature you want to serve the food.
So, for example, a chicken breast reaches the precise point where its proteins have set, but have yet to start squeezing moisture out of the muscle fibers at 140°F. So if you have your chicken in a pouch in a water bath kept at exactly 140°F, you will have perfect chicken every time, with absolutely no possibility of overcooking.
Now that Top Chef has brought sous-vide awareness to home cooks everywhere (and if you've eaten at a fancy restaurant in the last five years, chances are, at least part of your food was cooked sous-vide), it was only a matter of time before a home version of the $1,000-plus thermal water circulators required for controlling the water baths was brought into the market.
And who better to unashamedly shill for the brand new Sous-Vide Supreme (on sale now for an "introductory" price of $399) but three-Michelin star, molecular-gastro-uber-chef Heston Blumenthal, also of 30-hour hamburger fame.