Thermomix. It's a sous vide machine for my steaks. It cooks eggs perfectly. It makes bechamel without needing any babysitting. Asian food tends to be a little i

Thermomix. It's a sous vide machine for my steaks. It cooks eggs perfectly. It makes bechamel without needing any babysitting. Asian food tends to be a little involved; a Thermomix handles all the tedious stirring and prep giving plenty of room to clean up or do other things. It also handles some dumb labor like making lemonade with just sliced lemons, or chopping the garlic. You also don't have to soak it before cleaning, there's a cleaning option. It's a little like my GitHub for recipes dream - lots of little iterations. But it also plugs right into the recipe every step of the way. It's a different kind of cooking skill. If the garlic is sautéed a little too brown, it's because I programmed it to cook too high or too long. It's one kind of fun to follow the instructions, and a different kind of fun composing and editing them. Some of the recipes turns garlic and ginger into paste, when the whole/crushed stuff is probably tastier. Some reviews say it's a commitment, which is true. But if you're like me and do some very involved recipes, it's well worth it. And considering the rising costs of food, it's actually saved money as I can cook something and pack it for work before sunrise.