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re: after looking it up 

@mycroft@paws.town oh no it's something you absolutely need the right tools for (particularly vacuum-sealing the food, that's uh. kinda hard to do without a vacuum sealer)

the temperature control is also usually done with a relatively cheap recirculating heater (they make them specifically for sous vide cooking), then just put all the food in a big vat with the recirculator set to the right temperature and leave it for a few hours
-F

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