Originally Posted by Fire Me Boy!
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.
Ah, I see. I've never even heard of this before. I suppose a crock pot runs much higher than that as well.