Originally Posted by Death2Theft
The way i see is you use the probe in the water and once it's reached the defined "sous vide" temp you throw the vacuum sealed package in there to cook for exactly the same amount of time as a sous vide machine. Putting the probe into the vacuum sealed meat product would ruin the whole vacuum sealing purpose so obviously I dont plan on using it that way. Once the water goes below set temp it turns on again to keep it at set temp.
Please explain to me ANY difference in doing it this way than spending 5x as much on a sous vide machine.
best example i can think of is like a 63 deg egg yolk
if you set your crockpot at 63 degrees, the machine will have it go up to 63 deg, then "turn off" because it has reached temp, and when it "turns off" the temp will go down before it turns on again to reach up to 63
in the sv machine , it consistently circulates water and makes sure its at 63 deg at ALL times