This is the most revolutionary sous vide cooker I have ever seen in my life. It looks cool in any kitchen and even outdoors. Here's where things get really revolutionary for me. It marinates, vacuums, sous vide, and sears all in one machine, so you don't need any plastic bags and don't even need water. That's because it has a built-in chamber that heats up the food using thermal radiation. It also has a built-in thermometer, allowing you to monitor the food in real-time and set the final temperature to your desired level. It cooks low and slow until it reaches that temperature. Lastly, it is ridiculously easy to clean because of its non-stick pan.

It's safe to leave the food in the Neovide Sous Vide Cooker a little longer, even if you're still at work or out shopping. One really cool thing I noticed is that during the entire cooking process, I didn't smell anything. Usually, when you're cooking, you can smell the food because it's exposed to the air, but with the food sealed under full vacuum, there was no smell whatsoever. I've noticed that we're about 2 and 1/2 hours into the cooking process, and I just checked the app on my phone. There's still no smell in my kitchen, which is weird.

One more thing that I love about cooking in my Neovide 100 bagless, waterless Sous Vide cooker is the quality of what we used to call "pan drippings" that are a by-product of every cut of meat. A recent example was my six hour bone-in chicken thighs, which delivered a wonderful bone broth. After cooling it a bit, I poured the cooked chicken and the broth it was sitting in together from the Neovide tray into a shallow pan to freeze for later use. Since my earlier cooking times for chicken experiments I have been cooking mine for 6 hours at 165°F which is how l like it for dumplings.