When I was low on funds I prepared a quasi sous vide with an ice chest and just manually adding hot water every ~20min (hot tap water is close to enough, you on

When I was low on funds I prepared a quasi sous vide with an ice chest and just manually adding hot water every ~20min (hot tap water is close to enough, you only have to boil like one extra pot). I cooked it a few degrees (F) hotter because the temperature variation was greater than a commercial unit and I was a bit concerned about food safety, but the outcome was similar. Nowadays you can get a model that clips onto one of your pots and works great for under $70. It is a bit specialized, but I use mine a lot.