Originally Posted by Bugeater
So you're just basically simmering a vacuum packed steak in water? Why do you need a $300 machine to do that? Seems to me that you could do it in a pot (cast iron, of course) on the stove.
In order to do it properly, you have to have very precise control of the water temperature. And most stoves, even on the lowest setting, won't keep a pot of water at only 130 degrees.
By my random measures of the water over the past hour, the sous vide has been within .8 degrees (according to my Thermapen) every time.