Next time I will try this in my Neovide, but I cooked this buttered broccoli in a pouch in water at 181°F for about 1/2 hr and then added a pouch with one filet of tilapia for an additional 15 minutes. I used a Housnat 10 in 1 countertop multi-cooker, with the removeable stainless steel pot. This kind of sous vide has, in my view, rendered immersion precision cookers obsolete.
It complements rather than replacing the bagless and waterless Neovide cooker, however, and I use them side by side. If I am cooking a Ribeye steak or a chuck roast which will stay in the Neovide for up to 32 hours, I need the Housenat to prepare foods that cook in a shorter time, such as poached eggs or bacon.
There aren't very many multi-cookers with stainless steel removable pots that have a sous vide setting and I think there would be a lot more if more people knew you can make many delicious sous vide meals in mason jars instead of going through the whole vacuum sealing bit.
Wolf Gourmet makes a nice one, but it costs 6 or 7 times what I paid for the Housnat.