Seal-a-meal. Paper, water, and hours: not a good recipe.

I'm not using "Cook" or "Warm". I'm using a small box with a PID controller, into which is plugged my rice cooker, and which is itself plugged into the wall. A small digital thermometer checks the temperature of the water that fills the rice cooker and modulates the power to keep it within a degree or two of the set temperature I want.

Right now, a pair of rib eyes and some tilapia filets are being held in there at 129f. In a couple minutes, I'll pull the fish and stick it in a smoker for a couple minutes, then sear both sides of the steak for 10 seconds or so, then plate and serve.

(Tilapia SV at 129f for 2 hours, then 10 minutes in a smoker? Beautiful. Like bacon fish. Kids ate it up.)

It's a vacuum seal plastic bag and you let the pid controller keep the bath at a temperature a few degrees warmer than you want the steak to finish at. Take them out of the bag and sear them really quickly and you have perfect steaks.

Here is a great guide if you want to look further: http://amath.colorado.edu/~baldwind/sous-vide.html