SI digital control for sous vide?

[SuperDave]

Since the SI can maintain +/- a couple of degrees, could you put a pot of water in it and sous vide?

 

[Durangosmoker]

Interesting idea. And easy enough to test, just affix a thermometer probe in the water and monitor.  Probably take a fair amount of time to come to temperature, but then hold there reasonably well. Let us know if you try it.

 

[SconnieQ]

Start with hot water close to the temperature you are going for. I'd definitely do an 8+ hour monitor of plain water and see how it holds. In real life, once you drop your meat in, it might take a long time to get back up to temperature. You don't want it to stay in the danger zone for more than a few hours. Danger zone for a long sous vide being below 130.

 

[SuperDave]

I was thinking of using the portable box temp probe in the water. That should control water temp with meat in it. Start with hot water and meat at room temp.