A fan above the water would not work.
If you had a way to stir the water, that would promote even cooking and heat transfer.

I've just recently discovered the world Souse Vide.  Have done a couple cooks with it and meet came out pretty xxxx good.  Still seems kinda weird throwing meat in a bag and cooking it water though.   

...  Still seems kinda weird throwing meat in a bag and cooking it water though.   

I agree, especially knowing you can keep the meat in the water bath all day without over cooking.  Long cooks wil,l for example, turn short ribs into really tender pieces - I like that as well.

I agree, especially knowing you can keep the meat in the water bath all day without over cooking.  Long cooks wil,l for example, turn short ribs into really tender pieces - I like that as well.
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You can definitely hold meat for a considerable time, however the texture will begin to suffer. At some point the steak or chicken will have an unpleasant texture.

You can definitely hold meat for a considerable time, however the texture will begin to suffer. At some point the steak or chicken will have an unpleasant texture.

True - go overboard and the texture will be a bit mushy, especially with the more tender cuts, fish, and chicken

Clever poor vide unit you have there Queball!  Your innovation has me wondering if you can use an old analog hot plate or crock pot and a PID (like an auber) to control water temperature.

Oh! PZ .... I wish I had your knowledge ..... Thou art way, way above my pay grade! "Old analog with a PID(like an auber) ..... Sounds great .... really?

There are just two mouths to feed here and I use my Auber PID and my wife's 6-qt Crockpot with no circulator.  I would not attempt pz's prime rib but I have successfully cooked a tritip, part of a brisket flat, large chicken breasts, and steaks.  The other night I cooked (2) 1lb rib eyes at 120* for 90 min., then threw them on a 550* gasser for 2-3 min. flipping every 30 sec. to produce wall to wall medium rare.  I had them vac-sealed with ghee.  I have checked the water temp around the pot while food has cooked and I don't find a significant variation. 
So if you have a PID and a crockpot, all you need is a submersion sensor (approx $15) to do sous vide small scale.  Mine started as an experiment but I doubt that I'll ever have a dedicated setup.  I'm too cheap.

Steak looks great! .... I love the 30 second, high temp flip method for steak. Without the sous vide, I do 9/10 minutes with a 1-1/4" steak, continuous 30 second flip. Great technique!

That looks perfect Maineac 

One of the things I like about sous vide is that you can get a perfect Maillard crust without the somewhat overdone "ring" beneath the crust before you get to the perfect medium rare center.

That looks perfect Maineac 

Sitting here looking at that steak makes me think I should have had a couple of over easy eggs in that plate instead of the sliced cukes that I had. 

Sitting here looking at that steak makes me think I should have had a couple of over easy eggs in that plate instead of the sliced cukes that I had. 

Steak and eggs is one of our favorite breakfasts - after my eyes were bigger than my stomach the night before 

I have not yet figured out the picture posting scheme here but I sous vide fresh salmon yesterday at 125* for 30 minutes followed by a quick sear (skin side only) and it turned out spectacular.

Sounds delicious - sous vide makes it easy to cook perfect fish 

Sitting here looking at that steak makes me think I should have had a couple of over easy eggs in that plate instead of the sliced cukes that I had. 

Steak and eggs is one of our favorite breakfasts - after my eyes were bigger than my stomach the night before 

I remember that you like runny eggs from another forum which I shall not name; but I was Wingman there.  You always had thoughtful posts and I noticed when you went missing.  When that forum owner allowed politics in, I went missing. 

At that temp, it only takes 30 minutes/ ..... That's amazing.

I remember that you like runny eggs from another forum which I shall not name; but I was Wingman there.  You always had thoughtful posts and I noticed when you went missing.  When that forum owner allowed politics in, I went missing.

Ah... I remember you Wingman (now Maineac) - really glad to see you found your way here!