All cooking methods have some bit of mystery associated with them. Behind the closed doors of the microwave or wall oven, magic is happening. The same could be said for something simple like frying something on the stovetop. The transformative process that happens to our food when we apply heat may be understood on a primal level, but that doesn't necessarily translate to an innate understanding about how and why food cooks the way it does.
Peeking in on the process of a relatively new cooking method is the AquaChef Clarity. The non-immersion circulator sous-vide cooker features a clear housing that allows users to keep an eye on the cooking action. While it's possible to watch the process, chances are no insights will be gleaned from watching food cook. Eating it, however, is a different story.
Not much happens under the hood of a sous-vide cooker. Food gets placed in an airtight bag, and that bag gets placed in a hot water bath. What makes sous-vide cooking so interesting is that when food is blanketed in water at a consistent temperature, something magical happens: food cooks at that exact temperature and can never be overdone.
Sous-vide cookers have been cropping up a lot lately and for good reason. (The main differences concerning how they circulate water.) They are becoming more and more economical for the average home user. This model is a new Kickstarter campaign, but the company does currently offer an opaque model. At under $200, the new version offers an easy way to test the water and explore sous-vide cooking. Just don't expect to be entertained until it's time to eat.