Temperature Control
The degree of accuracy and constancy of cooking temperature required varies with the food cooked. In some cases it is not critical; a 15-mm thick (0.59-inch) piece of fish will cook in 17 to 18 minutes at any temperature from 44 °C (111 °F) to 61 °C (142 °F); such food can be cooked in a switched-off slow cooker filled with hot water and a thermometer. But for an egg, which has proteins that coagulate at different temperatures, it is much more critical.
Read more about this topic: Sous-vide
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