The main thing the DIY version doesn't have is a circulator, so in a larger pot for a bigger cook, you'll have a temperature gradient across the water bath. Bu

The main thing the DIY version doesn't have is a circulator, so in a larger pot for a bigger cook, you'll have a temperature gradient across the water bath. But it definitely works. I've even reheated precooked frozen food while camping buy heating water to some temperature, pouring it into a cooler to prevent too much temperature drop, and putting in the precooked, still vacuum sealed bags into the cooler, and letting it sit there for an hour or two. The temperature change was maybe five degrees over those two hours, but it was for reheating, and would have been fine for some foods as well. Kenji also has an article about sous vide in your kitchen sink, where you don't have to buy anything at all, though it only really works for shorter cooks and you won't have precise temperature control. http://www.seriouseats.com/2013/06/video-how-to-cook-your-steak-sous-vide-in-a-cooler.html http://www.seriouseats.com/2013/06/video-how-to-cook-your-st...