Originally Posted by jbolty
Did you use a fancy pants sous vide machine or some other method? I suppose a vacuum sealed bag in water would work if you could keep the temp regulated.
I bought a sous vide supreme with a **** ton of amex points - they retail for $400, but there's also a $300 model.
As for the vacuum bags, I just use a foodsaver which works fine.
... and yeah, you do literally just need a temperature controlled water bath, the problem is circulating the water to ensure an even cooking temperature, a pot on a stove is going to have a high temperature gradient between the water at the bottom and the water at the top unless you can figure out a way to stir it constantly.
If you don't want to spring for a sous vide machine, there's a DIY immersion circulator here;
It has the advantage of running a water pump so you can stick it on any water container and it'll keep the temperature pretty consistent.