Sous Vide Cooker
Sous Vide is a technique where food is vacuum sealed with a marinade and then slowly poached at the desired temperature.
The food is then seared, either in a pan or with something like a dessert torch (my favorite) to produce a maillard reaction for color and flavor.
I use a P.I.D. controller with a solid state relay to control a slow cooker, along with an aquarium pump to help keep temperatures uniform inside the water bath.
I've found a great resource for cooking times and recipes.