Picture any kitchen on Thanksgiving Day. There are dishes in the sink; every surface is covered with bowls, containers and cutting boards. In line for the oven are pies, turkey, casseroles and anything that needs reheating. On the burners, you’ve got gravy, cranberry sauce and mashed potatoes vying for space with the soup (whose idea was soup anyway?).

Then, imagine a tiny corner of calm amid the chaos. A sous-vide machine, maybe perched on a chair so as not to take up any precious counter space, is simultaneously cooking a turkey breast and reheating your mashed potatoes. It can make life easier on the home cook’s busiest day of the year.

If you have a sous-vide machine, you’re probably already versed in the delights of using it for steak, salmon, and ramen eggs with their silky, runny yolks.