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I read Marc-André LaFortune's post about using the Presto multi cooker as a secondary sous vide machine.

I'm interested in doing this but it would appear to me that the machine is not accurate enough without modification to hold the pot to +/- .7 F. Do you do this by monitoring temperature with a thermometer and switching it on and off, or with a PID controller like others have used?

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This question appears to be off-topic because it is about technology. – Mien Apr 18 '14 at 15:19
Equipment is specifically on topic here, so my opinion is that it doesn't need to be closed. – rumtscho May 6 '14 at 23:02

The standard hack is to use a PID controller. IF you google, you will find many articles detailing exactly how, such as this detailed one from Over Engineered.

There are now also a couple of vendors of moderately low cost circulators intended specifically for this application such as Sansair that you insert into a pot or cooler. They are new to the market, so there are some early adopter issues being reported, but the idea is quite elegant.

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