Finally riding the "Sous-Vide" wave.
Using just a big pot, a steamer insert as a riser, and an analog thermometer, I've started doing some low-temp (or low delta-T) work.
First experiment was, of course, steak in a bag. Got a small bit of beef tenderloin from Whole Foods (not great quality), put it in a Ziploc using the water technique in a bath that I started at 120F and let creep up to about 123F. I think it was in there for 1.5 hours or so. Interior temp was 120F when I pulled it out. Perfect, adjusting for the quality of the meat.
Next up was "Shrimp Sausage" - minced shrimp, shallots, and lime zest, seasoned with salt and wrapped up with plastic wrap into a log. Poached for 1 hour (probably unnecessarily long) at 135F (maybe unnecessarily warm).
At work, we have a steam table that I am working on calibrating. I think I got 125F down yesterday, but I left it overnight to be sure. I'd like to do a several-day braise of one of our lamb shanks.