<i>&quot;Entering the fray next year is the Cinder, a countertop cooking device that promises to deliver sous-vide-level precision without the bags and the water bath.&quot;</i><p>I&#x27;ve been critical before on technology solving home as opposed to commercial cooking, this statement alone using a technical approach to avoid waste of water and removal of plastic from cooking is fantastic.<p><i>&quot;Sous-vide cooking excels at tenderizing typically tough cuts while maintaining juiciness through prolonged, often multi-day cooks that break down connective tissue while also conveniently storing released juices in its bag.&quot;</i><p>Why is a sous-vide better than a pressure cooker here?