In article >,
Alan Holbrook > wrote:

> I'm posting this under a new title because I've seen a lot of replies to
> the original thread where people are talking about hopping all over the
> $100 dollar solution. Be _very_ careful about the less expensive
> "options" and your own crockpot. These cheaper units usually have a decent
> temperature control system but they don't circulate the water like the more
> expensive units do. And according to a lot of what I've read, the
> circulation of the water in the sous vide bath is important to the end
> quality of what you're cooking.

I would be interested in why that might be.

Isaac