One of the hippest cooking methods in modern restaurants is “sous vide,” in which ingredients are vacuum-sealed in plastic bags and placed in water baths kept at a consistent temperature. It’s a great way to evenly cook proteins without losing flavor. But the immersion cooker devices that restaurants use are a little out of the price range of a home chef. Thankfully, home science once again has the answer. With a simple thermal sensor and a lighting timer, you can set up your slow cooker to keep water inside it at a consistent temperature for as long as you need it, resulting in perfect sous vide every time.