Immersion Circulator

A tool used in sous-vide cookery. It is clipped to the side of a pot or another container and circulates warm water using a propeller. The water is maintained at a constant temperature, eliminating the risk of overcooking. Food prepared using an immersion circulator is thought to be tender and juicy, as there is no cooking loss or evaporation, and the food cannot exceed the temperature of the surrounding water.