Some new tech in the kitchen.   I’m Fred Fishkin with technology BootCamp, a report on gadgets and gear.      New technology is everywhere around the house these days.   In the kitchen…there are some new ways to cook.   A company called AquaChef has announced its new Clarity model …designed to let you cook almost anything using a method called Sous Vide…using vacuum sealed bags immersed in water at precise temperatures.   Founder Anna Pacheco…

“You put the food in at the desired end temperature you want your food to reach.  So it will never over cook.  So, say for example you want a medium rare steak.  That’s 135 degrees Fahrenheit.   And you take your food, you zip it in, you place it in there and it will stay 135 degrees all day.”

Without overcooking.   There’s more info at AquaChefClarity.com.   If you’re looking for fried taste without the oil…another new gadget…the Oilless Fryer…is being sold by Hammacher Schlemmer.   It uses an infrared heating element, a fan…and just a little oil…to produce tasty results.   You can find us at BootCamp.com.   I’m Fred Fishkin.