I got pic related as a gift. Made a steak, it was awesome. What

>>9036309
are these worth the money or just glorified boil in bag

>>9036322
It's much better than boiling in bag since it requires no effort to keep temp constant. Not sure about the worth, I got it for free so it's a good deal for me.

-fish
-chicken
-ham is super easy especially since it's already vacuum bagged
-pork ribs are to die for

How's that steak with no char treating you?

>>9036322
it's an easy all in one if you have the cash to throw away
if you're good with electronics even a little bit, just wire a plug-in temperature controller and connect it to a basic, non-programmable Crock Pot. fill with water, throw in a tiny aquarium pump and enjoy

Carrots

>>9036322
I like mine. Got it a year and a half ago for $130 on sale.

Steak is great with it but steak isn't too hard to cook normally. where it really shines is long-cook foods. did a 36 hour brisket that came out phenomenal, and I regularly do 18 hour ribs for cookouts with it. Set ribs in the night before, pull em out at 5pm the next day, let em sit in an oven at 425 for 10 minutes to crisp up, hit with sauce, another 10 minutes in the oven, serve. Some of the best ribs I've ever eaten full stop.

>>9036309
Salmon is crazy good and easy to make.
Actually good-tasting non-dry chicken breast.
Pork chops. Hell, any kind of pork.

I find the best things to cook sous vide are the kinds of foods that require care to make sure they cook through without being overcooked. With sous vide you just put the thing in a bag with aromatics and drop it in for the right amount of time or maybe an extra hour if you're cooking something else or just aren't around.

>>9036309
I'm not a fan of kitchen gear you need to connect to a router. What if the Russians want to hack your strip steaks?

There was that sous-vide cookbook that everybody was sucking its dick about how great the recipes are.

>>9036691
you retard, of course you still pan sear the steak after sous videing it. And no, you couldn't have made the steak in a pan in the first place, not so well.