I noticed this had jumped up a bit in my subscribed topics, thought I'd update it.
I still use the Sous Vide mostly for steaks, and have vastly reduced my cooking time and temperature, almost to the point where it's conceivable it might mooo. I mean, if it had a mouth.
Like rib eye steak at 119 degrees for 50 or 55 minutes, then a really quick sear on a medium hot cast iron pan. Do it right and you have your Mallard ... er ... excuse me ... Maillard
browning over an almost entirely pink rare to barely medium rare almost the entire inside!
If you like your steaks well done, don't even read this topic. If your guests like well done, cook something else when they are over. Or do the beef short ribs described below.
It also makes the best beef short ribs I've ever had, not over cooked but falls off the bone fork tender, with almost NO shrinkage like other cooking methods where you end up with bone sticking out the rib meat on each side. I brown the ribs first, then throw them in the bag with barbecue sauce, seal it. Cook it for 3 days. Google the recipe. No the 3 days is not a typo.
With the Sous Vide I bought they provided a vacuum sealer that has been fantastic! I don't know now how anybody does without some sort of vacuum sealer. I use it more than the Sous Vide. Just the other day I found a huge 2-bone prime rib roast, but too much to cook for myself and didn't have any guests in mind, so I just vacuum sealed it, wrote the data on the package using a permanent marker, and tossed it in the freezer. Prime rib for 2-3 some time in the future. Note that many Sous Vide PR recipes call for pre-browning... I can always break it out, brown it, seal it in a new bag.
I get 20% off coupons at Bed, Bath and Beyond and ordered a two roll package of sealer material I can cut to length, still haven't used even one roll. Amazon has good deals too, particularly if you have Prime and get it in two days free shipping. These are heavy duty bags meant for cooking use.
You could also use lighter duty bags available at markets if you want to just seal and freeze them, then thaw before using ordinary cooking methods. Until I got a sealer I never realized how handy they are, particularly when you get good deals on meats. Bad to freeze meats in the packages they come in. Good to vacuum seal them no matter how you plan to cook them.
Was the Sous Vide worth it? No, not really, not unless you already have the cat's meow and decide you want something just because you want it. I use it in bursts, cooking maybe 3-4 steaks over a few weeks--leaving in the water--then drain it and let it sit for some months. BTW that's one of the nice parts of this type of cooker. It is never exposed to food, so it needs little more than wiping down or occasionally a bit of dish washing soap and light scrub with a plastic pad, to keep clean. The food is always sealed so none escapes into the water.
If you already have everything, get this next!