On 2017-08-06, cshenk > wrote:

> Ed Pawlowski wrote in rec.food.cooking:

>> product sealed and the liquid bath surrounds it but does not interact
>> with anything but heat. You would get a different result, especially
>> with something like steak.

> Hi Ed, you can seal the packet of meat just the same and put it in with
> liquid in a crockpot.
>
> No difference.

If you can make a sous vide (SV) cooker from a crock-pot, a
thermocouple (TC), and a vac sealer, why not from adjusting the time
to whatever temp the crock-pot can achieve, on its own?

A minor difference, to be sure, but an extremely minor difference.

nb