[tptacek]

People approximate "sous vide" on cooktops or in coolers all the time. Works fine. About half the things I used to do with my circulator I do with specific time/temp settings on my toaster oven now.

If you wanted to be super pedantic about it, you'd say that none of this is anything like "sous vide" because "sous vide" implies "under a vacuum".

At any rate: dishwasher salmon and sous vide salmon are, literally, the same dish.

[robocat]

I worked in a meatworks decades ago, and some line workers had special boiling water cups at their station to put their knives in to sterilising the knives.

Of course the workers would surreptitiously snip a bit of choice meat from the carcass, and drop it in the water to cook. They were not supposed to, but it was difficult to police.

[dctoedt]

What toaster oven do you use? We've put ours away because it hasn't been that great.

[tptacek]

We've got a Breville. It's the most valuable cooking appliance in the house: it gets up to 500f very quickly and holds a much more consistent temperature than our pro-grade oven, and the built in timer makes most things fire and forget. I don't think I'd trade the oven for another Breville toaster oven, but if I could get 2 more in exchange for the oven I'd have to think carefully about it.