Sous Vide Calibration

I have been having trouble getting a 63C Egg to look like the images from the MC books. It was suggested by @Mason and @Johan that I calibrated my unit. Here are some images from my calibration.....

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Mason_Perry_34060

Nice work i guess that answers the question I just asked in the egg thread.

Allen_Johnson_67197

I guess the saying that even 1 degree can make a difference holds true. Thanks for the suggestions....

dmg_3440

This week I cooked with the Sous Vide Professional using two different containers: one big, thin stainless steel pot, the other a plastic container (ikea). The readings were different. The stainless steel container lost almost 1 C even though it was smaller than the plastic one. The plastic container had no loss. My main hypothesis is that some of the heat that the SV was generating was being dissipated faster than the SV could generate it. The temperature was 85 degrees.

--dmg