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I've been thinking for a few days about whether to buy the sous vide stick posted recently. see https://www.ozbargain.com.au/node/924404
But I don't want to invest in a vacumn sealer and I am not sure about using sandwich bags since they are probably not designed to handle high temp.
What if I get this and just toss the the food in my dumb rice cooker to cook them.
It would probably be more energy efficent since it already has a lid and presumably insulation. Although the temperature might overshoot since it would just turn fully on / fully off.
Would it work? Has anyone tried this ?
Also anyone incubating eggs/brewing beers ?
PS:
In case more ppl are considering this, I found some vid that suggest it would work
https://youtu.be/nFw8AU-XIDc?si=9JTeQkh6RPKNX-3Q
https://youtu.be/kjZgMGF8cRI?si=vgc-6i8PJ-HuyzY2&t=420 (Guy said it works just as well as other method, not the exact same temp controller of course)
https://www.youtube.com/watch?v=ilpLSnYE0bM (guy cooks steak with no bag)
My first sous vide rig (before they had the fancy sticks) was essentially one of these with a water boiling element plugged in to it.
I built that thing because it was the only solution that was available at the time (probably 2011 or so?) It was fine, but as soon as ANOVA came out with the stick version I quickly switched over and haven't looked back.
My recommendation would be to get the right tool for the job, Inkbird ones can be had under $70 quite often. Depending what you have it plugged into, this one will yo-yo back and forth above and below your desired temp where the sticks will slow down as they get close to temp and stay very close to the desired temp consistently.