used laboratory-grade thermal immersion circulators, often bought used on eBay, which required very careful cleaning, and even then, were not recommended for kitchen use. Beginning in 2008, Auber Instruments and Fresh Meals Solutions made available comparatively inexpensive yet highly accurate PID controllers with attached thermocouple probes that could be used to control commercial rice cookers, slow cookers, electric stock pots, and similar apparatuses. In late 2009, several machines intended for home use and less expensive than laboratory-standard equipment were available for purchase. Duplicating some effects of sous vide techniques is possible through the use of a rigid-sided, insulated container, such as a "beer cooler", filled with warm water, checked with an accurate thermometer, and coupled with resealable bags, which allow the air to be removed, to package the food for cooking. However, the heat loss involved in this technique makes it unfeasible for long-term (four-plus hours) cooking. Sous vide, French for "under vacuum", implies that food should be sealed in a plastic bag with all the air removed. As an alternative method to a commercial or home vacuum sealer, the food may be placed in an open-sided plastic bag, and then partially submerged into the water, which displaces/forces out the air. This method involves clipping the open side of the bag to the side of the pot to keep water from leaking into the opening. The goal is to have the food completely in contact with the hot water to ensure even cooking while reducing off flavors from oxidation. Lower-cost units are now available in the form of a "stick", which has a clip to attach it to the side of the cooking vessel. Sous vide sticks provide a heating element, controller, and motorized impeller. The higher-cost units provide a more precise degree of control over the water temperature. Devices are becoming more user-friendly, with apps affiliated with most of the devices, including brands such as Nomiku and Anova Culinary. Apps guide people through the cooking process, with some units having voice-control integration and Wi-Fi interfaces to control the device remotely. See also Boil-in-bag Combi steamer Slow cooker References Cooking techniques Culinary terminology Articles containing video clips