>both water and air and doesn’t have much precision of temperature control, but it turns out alright because food is pretty tolerant of imprecise temperatures i

>both water and air and doesn’t have much precision of temperature control, but it turns out alright because food is pretty tolerant of imprecise temperatures in cooking Actually my default program in the dishwasher is 55C water temp. Which is brutally overcooked for farmed salmon IMO (I prefer it around late 30-s, early 40-s), but it is precise. you can use it as a poor man's sous vide in a pinch I guess.