It’s not exactly a new technology, but the French idea emanating from the 70s to cook food to perfection in a tub of temperature controlled water is coming home. But while it’s a good concept and makes it near impossible to screw up, its one drawback is that it isn’t cheap.

Launched this week in Australia by celebrity chef Pete Evans, the Breville Sous Vide Supreme is a package designed to make it insanely simple to cook meat, fish, vegetables, desserts, and well anything you can seal in a vacuum bag to its perfect texture.

The pack requires the use of a vacuum sealer, making it possible for you to buy all your food in bulk, seal it, freeze it, and then take it out when you want to cook it.

When that happens, you merely throw the vacuum sealed food into the water bath at the desired temperature, keeping it there for as long as you need to, and then take it out and eat.

If the food is a protein, you can take it out, sear and caramelise it, and pretty it up, but the texture inside will be perfect, with a medium rare steak or perfectly cooked fish all possible from keeping your food in water.

“This really is a foolproof method of cooking dishes,” said chef Pete Evans, who has one at his home.

“What you’re trying to do is to make sure the internal temperature of your protein is at the desired ‘doneness,'” he said, adding that “it takes the guess work into putting [food] into an oven.”