Yay! LJ is back! Results are VERY good. with a tall pot (like a crock pot or our deep fryer) you don't need anything to pump the water around, convection seems to take care of it.

The controller cost Brian $100 in parts, and can be used with any water-heating device. You could even use it to control a plug-in single hotplate with a large saucepan or stock pot on top. It learns the pot's characteristics and keeps the temperature within +/- 0.1C

We did rump steak 8 hours @57C, seared with butane torch- nice, perfectly medium throughout, but not as tender as expected. Then we did the same rump steak 46 hours @ 55C.... INSANE. Looked like meat, cut like tender meat, melted in the mouth like paté. Crazy, And delicious- again, perfectly medium-rare throughout with a tasty crispy seared outer surface. (butane gas torch is the best!). Perhaps 46 hours is a little too long- the texture was a little odd, almost too soft, like eating steak-flavoured TVP. Next try will be 24 hours @53C.

Eggs 60min@64.4C are awesome. Like a perfect poached egg but still in the shell. Yum!

Get Brian to send you his shopping list for the controller parts- it's a heap of fun.