Sous Vide....

[FreeFlyNole]

I just bought a Sous Vide machine. I have been waiting for a while because I didn't want to spend $500.

I just bought this one, my buddy gave me a coupon code Monday, it arrived today, it seems to be good quality and very easy to use.

Anova Sous Vide Immersion Circulator - 120V Circulator Cooker (Black)

Use the Amazon link I posted above. Coupon code at checkout is ANOVAONE will knock it down to $99.

 

[ericram]

So $400 for that and it makes soup? Seems totally worth it.

 

[DanC78]

Lots of great reviews, and re video was catchy.

But I'm not 100% sure how it works. I see that you put your meat/food in a sealed bag. From there you drop in a pot with water and then attach the device with the temp you want it to at set???? Or the temp you want the meat to get to (like 135 for your steak). But then I saw the guy take out and sear on a skillet.

What's the benefit....I'm clearly missing something.

 

[DanC78]

The promo expired

 

[jy2581]

Lots of great reviews, and re video was catchy.

But I'm not 100% sure how it works. I see that you put your meat/food in a sealed bag. From there you drop in a pot with water and then attach the device with the temp you want it to at set???? Or the temp you want the meat to get to (like 135 for your steak). But then I saw the guy take out and sear on a skillet.

What's the benefit....I'm clearly missing something.

I think the claim is that the food cooks evenly throughout. Whereas if you were to sear a piece of meat it might overlook the outer part. It just gets to a set temp, and holds it. People could sear a steak to get that charred taste I guess.

 

[RTM58]

Yeah, but can you make these with it? Not quite a Grouper Dog, but I like it.

 

[FSUTribe76]

I just bought a Sous Vide machine. I have been waiting for a while because I didn't want to spend $500.

I just bought this one, my buddy gave me a coupon code Monday, it arrived today, it seems to be good quality and very easy to use.

Anova Sous Vide Immersion Circulator - 120V Circulator Cooker (Black)

Use the Amazon link I posted above. Coupon code at checkout is ANOVAONE will knock it down to $99.

Yeah it's too bad that they don't have anymore (it's sold out through the regular Amazon site), that's a great deal. I would have bought one for my sister.

As far as how they work...it basically makes any type of meat cookery foolproof. Seal it by itself or with a dry rub or marinade and set it to the exact internal temp you want and then you finish it by setting your grill, stove griddle or frying pan or broiler to the highest setting and sear it to provide the flavor. It makes perfect steaks, prime rib, roast pork etc...amazingly easy and precise.

 

[I.AM.A.SEMINOLE]

I use the sous vide every day at work. Right not I am doing a stage and the restaurant i am at is using it as well on a couple different proteins. A circulator works best when you have a vacuum pack machine. The home ones work okay but the ones where you can control pressure are even better. I suggest you buy Thomas Keller's book Under Pressure and it will teach you most of everything you need to know to get started.

Its a great technique to cook proteins and vegetables to the exact temp you want. Its also awesome for eggs. Poaching in shell is so easy.

Some people prefer to sear before and drop in the water. I prefer to sear after, it gives a more traditional texture we are all accustom to.

The possibilities to add endless layers of flavor are there. (I have recently done butter beans in a vac pac bag in a bath with ham hock, thyme, butter, and garlic. It was stupid good. It also adds the ability to tenderize just about anything and make it edible. One of the things you have to remember is you can not over cook with sousvide but you can over tenderize. Some people say that it can dry the meat out. I just let it rest a couple mins after I take it out of a bag and then sear. Also, adding fat helps, cooking a steak at 135f with 2 ounces of butter, kosher, fresh pepper at 35 mins then sear makes a huge difference.

 

[skramer100]

Really is the best way to cook food overall. Under Pressure, while good info in the front, is very complicated recipe wise. Some good points are to get a vacuum sealer that can do different pressure types. This is only for higher end recipes where you want to shape things or cook in a sauce. Always wrap your aromatics in plastic wrap and put them in the bag seperate from the food. Allows for a more even share. I prefer to sear after as well, just seems right to me. Going to try the butter poached lobster soon, just have to get the time as it is a lot of butter. You fill the machine with butter, melt it at 140 or so, drop lobster tails in for 2 hours. Had it at French Laundry and it was amazing.
Have fun with it, you will never cook chicken breasts any other way after this. 145 degrees and perfectly pasteurized, then sear real quick. Awesome for making weekday lunches. Veggies are amazing as well.

 

[FreeFlyNole]

Chef Steps This website is what pushed me over the edge to buy one. Everything they cook in their videos looks like it would be the best thing Ive ever eaten. A high % of their dishes are cooked using this method.

I have a vacuum sealer / packer, you can only adjust the pressure to "moist" or "dry", but for now I think it's more than adequate. In a lot of the videos on line people just use ziploc bags.

What would be some of your go-to recipes for a beginner?

 

[cmanole]

So sous vide is cool now?

 

[Nole Lou]

Keep reading about this sous vide on here...tempted to try it...

 

[FreeFlyNole]

article:

Take a look around you. Where are you reading this? What time of day is it? Are you alone in your kitchen, or stuffed on a crowded commuter train, dreaming of what you’ll make for dinner? Point is—you’re going to want to remember this moment. Because this is the moment where you began a journey that fundamentally changed the way you cook. This is the moment you discovered sous vide.

You’ve no doubt heard of sous vide, a cooking method in which food is cooked at a consistent temperature in a water bath, often first wrapped in plastic and, afterwards, quickly seared on the stove or grill. And maybe you associate it with high-end restaurants, high-concept food, and high-priced equipment originally designed for a chemistry lab. But as home cooks around the world have begun to discover, this remarkable technique—which yields perfectly cooked food, predictably, with very little oversight—is no longer the exclusive domain of bold-named chefs and mega-rich mega-geeks. And while cooks who regularly use sous vide often opt to invest in equipment such as immersion circulators and SousVide Supreme baths, in the last few years, a number of affordable models have emerged for home use.

But forget the gadgets for a minute. For this class, you’ll need a pot, a stove, a digital thermometer, some plastic bags, and an open mind. Yup, with nothing more than those basic tools, you’ll cook the best steak you’ve ever eaten, fork-tender salmon with a bright pea purée, and a juicy pork chop accompanied by addictive romesco sauce. Once you’ve worked through the recipes, we believe you’ll be the latest convert to a cooking style that will revolutionize the way we cook food. We'll also outline the basics on best practices for food safety, and ofter a list of books to consult as you continue down the road of sous vide mastery.

Remember this moment. It’s the one where you took the first step to becoming the kickass cook you always knew you could be.

 

[skramer100]

Chef Steps This website is what pushed me over the edge to buy one. Everything they cook in their videos looks like it would be the best thing Ive ever eaten. A high % of their dishes are cooked using this method.

I have a vacuum sealer / packer, you can only adjust the pressure to "moist" or "dry", but for now I think it's more than adequate. In a lot of the videos on line people just use ziploc bags.

What would be some of your go-to recipes for a beginner?

Chicken breast seasoned however. Seal in bag, cook at 145 for 90-120 minutes. Take out and dry off. Sear in pan. Great chicken.
Filet rubbed with salt/pepper. Tbsp of butter. Drop around 125-130. Again, dry off and sear. Most tender steak.
I love Brussel sprouts and the sous vide kills it. Split sprouts in half, drop in bag with salt/pepper and some butter. Add herbs if you like, just wrap the separate. I like Rosemary and garlic. Cook 90-120 minutes at 180. Cook up some pancetta in a pan. Add sprouts to brown. Awesome.
Have done short ribs for 48 hours. They were great as well. Look at stuff online before you mess with keller's stuff. If you don't want to sear but keep in fridge and use later, just have an ice bath ready to quickly stop cooking.

 

[FreeFlyNole]

Chicken breast seasoned however. Seal in bag, cook at 145 for 90-120 minutes. Take out and dry off. Sear in pan. Great chicken.
Filet rubbed with salt/pepper. Tbsp of butter. Drop around 125-130. Again, dry off and sear. Most tender steak.
I love Brussel sprouts and the sous vide kills it. Split sprouts in half, drop in bag with salt/pepper and some butter. Add herbs if you like, just wrap the separate. I like Rosemary and garlic. Cook 90-120 minutes at 180. Cook up some pancetta in a pan. Add sprouts to brown. Awesome.
Have done short ribs for 48 hours. They were great as well. Look at stuff online before you mess with keller's stuff. If you don't want to sear but keep in fridge and use later, just have an ice bath ready to quickly stop cooking.

Thanks how long for the steaks? I'm inclined to use a cheaper cut then filet, due to the fact that a monkey on a camp stove can cook a tender filet. Would you use sirloin? Or NY Strips?

 

[Gonolz]

I just bought a Sous Vide machine. I have been waiting for a while because I didn't want to spend $500.

I just bought this one, my buddy gave me a coupon code Monday, it arrived today, it seems to be good quality and very easy to use.

Anova Sous Vide Immersion Circulator - 120V Circulator Cooker (Black)

Use the Amazon link I posted above. Coupon code at checkout is ANOVAONE will knock it down to $99.

What kind of a vacuum sealer should you use for this type of cooking?

 

[skramer100]

Thanks how long for the steaks? I'm inclined to use a cheaper cut then filet, due to the fact that a monkey on a camp stove can cook a tender filet. Would you use sirloin? Or NY Strips?

Haven't bought a sirloin in years. Go with a strip. Rule is usually a half hour to hour per inch. hour is probably on the safe side, but again, you have to leave these things in for 12-24 hours to overcook them.

 

[SWFNole]

article:

Take a look around you. Where are you reading this? What time of day is it? Are you alone in your kitchen, or stuffed on a crowded commuter train, dreaming of what you’ll make for dinner? Point is—you’re going to want to remember this moment. Because this is the moment where you began a journey that fundamentally changed the way you cook. This is the moment you discovered sous vide.

You’ve no doubt heard of sous vide, a cooking method in which food is cooked at a consistent temperature in a water bath, often first wrapped in plastic and, afterwards, quickly seared on the stove or grill. And maybe you associate it with high-end restaurants, high-concept food, and high-priced equipment originally designed for a chemistry lab. But as home cooks around the world have begun to discover, this remarkable technique—which yields perfectly cooked food, predictably, with very little oversight—is no longer the exclusive domain of bold-named chefs and mega-rich mega-geeks. And while cooks who regularly use sous vide often opt to invest in equipment such as immersion circulators and SousVide Supreme baths, in the last few years, a number of affordable models have emerged for home use.

But forget the gadgets for a minute. For this class, you’ll need a pot, a stove, a digital thermometer, some plastic bags, and an open mind. Yup, with nothing more than those basic tools, you’ll cook the best steak you’ve ever eaten, fork-tender salmon with a bright pea purée, and a juicy pork chop accompanied by addictive romesco sauce. Once you’ve worked through the recipes, we believe you’ll be the latest convert to a cooking style that will revolutionize the way we cook food. We'll also outline the basics on best practices for food safety, and ofter a list of books to consult as you continue down the road of sous vide mastery.

Remember this moment. It’s the one where you took the first step to becoming the kickass cook you always knew you could be.

This thing boasts "fork-tender salmon"? Exactly how are you farking up salmon that it's no longer fork tender?

 

[FreeFlyNole]

This thing boasts "fork-tender salmon"? Exactly how are you farking up salmon that it's no longer fork tender?

Have you ever had perfectly poached fish? Where it's delicate and cooked, not with the tension of raw, but not over cooked? I think that's what they are getting at. If you'd had perfectly cooked fish you'd get it right away.

 

[phideltflg]

Sounds like a cool machine. So many great restaurants have been using this technique for years, but it just wasn't something the average home cook knew how to do. We had steak tartare last night that had sous vide egg yolks on top that were amazing.

 

[F4Gary]

I use these to store frozen foods. Keeps out the freezer burn. Notice what it says on the bag...

 

[FreeFlyNole]

I use these to store frozen foods. Keeps out the freezer burn. Notice what it says on the bag...

Gary, where do you get those? Costco? I have a machine but it's a bit of a pain to set up and tear down.

 

[Fijimn]

Recipe for bbq short ribs

http://fandw.me/1EYxMGJ

 

[F4Gary]

Gary, where do you get those? Costco? I have a machine but it's a bit of a pain to set up and tear down.

Walmart. The one's with the supermarket in them.

 

[Nole Lou]

I'm thinking of trying a steak tonight, just on the cheap. Going to just try the air displacement method since I don't have a vacuum sealer. Was planning doing it on the stovetop in dutch oven over the burner. I have a thermometer to keep track of the water temp. Sear in a cast iron pan.

I'm guessing that it will be a pain in the ass to keep adjusting it to hold the water temperature for an hour and a half, but otherwise, should it work? I want to test it out before putting any money in it.

I'm intrigued by this, but my main concern before dropping any money in it is the difference in texture. It may very well be officially "better" but if the mouth feel is too off norm...I'm guessing it's not going to fly. After a while you get accustomed to how you do things...I'm open minded, but if the texture comes out feeling odd to me, even if that's the "correct" texture...I'm probably not going to adjust. If I have to convince myself it tastes better, rather than it being readily apparent, I'm out.

I look at pictures of perfectly cooked sous vide salmon...and I know that nobody in my family would touch that, let alone put it in their mouths. It would just be too slimy/raw after a lifetime of eating overcooked salmon. We expect salmon to look like this:

And nobody is going to eat it if it looks like this...

That's obviously not a reflection on sous vide, it's a reflection on our poor taste. I'd just like to see what the reaction is before buying one of those, but man, that's a really cool tool.

I'll try it on a steak, and if I like it enough, I'll get it something like that for myself and my steaks. Also intrigued with being able to do a sub-par cut of beef roast (something other than a rib roast). There's a lot of recipes on the internet, and I've tried them all, and still not that thrilled with the results. A rib roast is pretty easy, but sometimes I want to be able to just make some roast beef to slice for sandwiches and not pay $15+/lb, and it just never comes out worth it.

 

[skramer100]

The pic of your salmon there is only red because of the temp it was set too. The only 'ugly' part of the food is the outside, because it really doesn't looked cooked. Your steak will have a brownish color when it comes out, but it will not look like a cooked steak. The texture is much more appealing and the other big thing is you do not lose much volume. When you grill or sear something, you can lose up to 30 per cent of the food's weight. Sous vide you only lose 2-3 per cent. So that 12 oz strip is 11.5 after cooking instead of 9.

 

[Nole Lou]

Well, I've got some chicken breasts and some steaks going now. We'll see in about an hour.

The steaks are only sirloins, because that's all that was on sale, and I just couldn't pull the trigger on boiling $30 of ribeyes, lol. But I like and grill sirloin steaks enough, and if anything I'll be able to notice any improvement even more so, as there's more room to improve.

 

[skramer100]

Your only problem is the temp with those. You need to do chicken to at least 140. I prefer 145. It needs to be 140 for 15 minutes all through to kill the bacteria. For a sous vide steak, that is beyond well done. I cook my filets at 125, strips/ribeye to 130.
If I'm doing multiple courses like that, cook the higher temp first, pull it and add ice to bring water temp down, then cook the next course.

 

[Nole Lou]

LOL...give me a little more credit than that. Just kidding. I did two separate pots at different temperatures. I did the sirloins at 134, chicken at 149. Those were suggested in a few places, if on the high side. I had no way to circulate the water, so I wanted to play it safe. In for about 90 minutes.

Ok, here's my impressions.

I need to get better at searing. I seared in a cast iron pan, and had it over 600 degrees, and it still took to long for a mediocre sear. You can see the slight gray ring. Still less than I'd have by other means, but not perfect. The sear was good enough to firm up the outside for the appropriate texture, but not to add flavor, or to look as good as you'd like. Would prefer to sear it on the grill, which I'm generally more comfortable with.

The tenderness underwhelmed compared to some raves I've heard. Yes, a sirloin isn't the tenderest steak, but people were going on about making round steak as tender as filets. I think to some extent, those people may not know how to make a good steak in the first place. That said, it was definitely more tender than average for a sirloin steak, I'd say toward the top 5-10% level of tenderness I ever achieve with a sirloin steak. Which is great. I actually like sirloin steak, I like the flavor, and I am extremely happy when I grill a sirloin steak and it is this tender.

So as far as drastically improving the quality of a cut to equal a finer cut, that's well overblown, but FOR the cut of steak, it was very pleasing, and the potential of achieving this with consistency is very attractive. I would eat sirloin probably more than I do if I would be assured it was always this tender.

If the tenderness didn't quite live up to some claims, the flavor difference was MUCH more noticeable than I expected. This was a steak that TASTED like steak...every bite, full beef flavor. Honestly, it was a throwback to the way steaks used to taste to me. I've never heard an explanation, but I've been convinced that something has happened over the last 20 years in beef production that has drastically reduced the flavor in the average supermarket steak. As it turns out, it might be something that not so much reduced the flavor quality, but reduced the ability of beef to retain the flavor and juices. I don't know what it is, but I definitely tasted the difference, enough to be striking. I don't have a very refined palate, so I was really expecting a much more moderate improvement in flavor, if anything.

The chicken turned out very well as well. Also very flavorful, more juicy than other methods with good chicken taste. I was concerned that the texture would be too unusual, but the texture was pleasing and it got good reviews.

Based on the fact that the flavor effects were greater to me than the tenderness/texture improvement, I'm anxious to try it again with a strip or a ribeye and finish on the grill. I'm very intrigued by how good that could taste.

 

[skramer100]

Would recommend dropping the temp a little. You need to remember, you are no longer 'cooking' but pasteurizing. It is a big difference. One of the things I have learned over the years is whatever temp you want, say med rare strip or 130. Go a degree over to keep it there. I would also try and find a way to circulate the water. That's it. I do most steaks rare, or 126. Chicken I never do over 145. 2 hours kills all bacteria at that temp and keeps it juicy and flavorful.
The reason it tastes so much like beef is because you are pasteurizing and not cooking. You are keeping the protein in its original state, not affecting it with the cookware. As far as the searing, if the pan is not for you, and you do not want to fire up the grill each time, most fancy restaurants use the blow torch. You can grab one for 40 bucks. It's nice and does the same thing as searing in a couple minutes. Plus its a freaking blow torch!

 

[KelloggNole]

I've been cooking en sous vide for a couple years now using a Sous Vide Supreme bought from Amazon. It's been the best purchase. I think it does best on fattier cuts of meat. I don't did an appreciable difference with filets. Riveted are another matter. They come out fantastic. I typically don't bother with the grill or a pan for searing anymore...just torch it to give it color. Baby back ribs for 48 hours and finished on indirect heat of a grill for 20 minutes are to die for. Butter poached lobster rolls....mmmm. Scrambled eggs, oatmeal, pears...the possibilities are endless.

Are the ziplock brand bags BPA free? That's key for cooking food in plastic.

There is also a difference in using food saver style vacuum sealers and a chamber vacuum. You need the chamber style to seal liquids and pull the kind of pressure needed to do compressed fruits.

 

[skramer100]

Oh, and as for the flavor thing, start buying grass fed and finished beef. That is the biggest difference in the last 20-30 years when it comes to steak.

 

[Nole Lou]

Would recommend dropping the temp a little. You need to remember, you are no longer 'cooking' but pasteurizing. It is a big difference. One of the things I have learned over the years is whatever temp you want, say med rare strip or 130. Go a degree over to keep it there. I would also try and find a way to circulate the water. That's it. I do most steaks rare, or 126. Chicken I never do over 145. 2 hours kills all bacteria at that temp and keeps it juicy and flavorful.
The reason it tastes so much like beef is because you are pasteurizing and not cooking. You are keeping the protein in its original state, not affecting it with the cookware. As far as the searing, if the pan is not for you, and you do not want to fire up the grill each time, most fancy restaurants use the blow torch. You can grab one for 40 bucks. It's nice and does the same thing as searing in a couple minutes. Plus its a freaking blow torch!

Yeah, I would drop the temperature if I had a circulator. I'm thinking of purchasing the Anova. Without a circulator, I didn't want to take any chances, especially since I was going to stay on the low end of time.

And I've picked up the grass fed and I like it. Definitely cooking this way makes me more inclined to invest in a good piece of meat, since it's pretty foolproof. But there's still something different from when I was a kid. Maybe it's 30 years ago. But you used to get juices that were blood red from a rare steak. Now, frequently even if I grill it quite rare, the juices are often sludgy brown. I'll swear there's something that's changed about the retention of the real juices. I was encouraged to see nice pink juices in the picture above...that's a good sign. And that's just a straight Publix steak.

I splurged on the Ziplock brand bags that specifically said they were BPA free.

 

[FreeFlyNole]

I used it 6 times this weekend. Prime Sirloin from Costco, 2 hour at 134F, seared in olive oil one minute per side, with a little bit of butter, just salt and pepper for seasoning. Poop came over for that iteration. I wanted to take a cheap cut and not really flavor it, just to see what the meat did. It was damn good. Simple, the flavor from the super hot olive oil was a little off. The butter was dropped in at the end off the heat just to coat the meat.

Tonight I cooked a Prime filet, 2.5 inches thick 131 degrees for 1:45. Seared in grape seed oil, very high heat 45 seconds per side. I seasoned it with a little Lowery's and Cavendar's Greek, also a bit of butter at the end of the sear. It was the most perfect steak I've ever cooked. Slightly more than rare, slightly less than med rare all the way through. The sear was just a bark of flavor. I may never cook another steak on the grill again.

I bought some Copper River Sockeye Salmon, I cooked this at 130 for 30 mins, and seared the skin to make it crispy with just a little Himalayan pink salt in the pan. I made a beurre blanc. It was damn near perfect.

I did the above mentioned Brussels sprouts, they were a little over done for my tastes, I'd probably just continue doing them in the oven as I always have.

I poached eggs in it twice, once just for eggs and toast, and once for traditional eggs benidict. It's like a party trick. I've never seen anything like it, you cook the eggs as you'd like them, I found a calculator on line that is a slide scale and I matched the yolk consistency with the white consistency I wanted and then you drop the eggs in in their shell. When you fish them out you crack them and the perfectly poached eggs come out. It's like magic.

I'm happy with the purchase at $99. There is a lot to be said about the process and the pageantry of cooking on a grill outside, and I don't think that will ever be displaced, but this certainly adds a twist.

 

[I.AM.A.SEMINOLE]

That egg trick makes poached eggs in the restaurant so easy.

I've got to the point where I'm looking for things to do poached eggs on. I did Poached egg on pappardelle with pork shoulder bolognese (also done in the circulator for 24 hours) and grana padano for a wine dinner a couple months back it was by far the most liked dish.
I have recently watched a technique where they firm up the whites more then crack and peel, bread, and fry so the yolk oozes out when you cut the egg. I've had those before at a few places but now that I have seen it happen in person I might be trying it with farm eggs soon.

It's also how I do my pulled pork I'm willing to share but it's a ton of work.

First I brine the shoulder (water, sugar, honey, kosher salt, bay leaf) 6 hour brine.

Remove from brine and air dry for 1 day under refrigeration. At this point is when I add the rub and sear (I use a assortment of smoked spices and dried peppers plus sugar) Here you can use a blow torch which I have used or your can add another fun tool to your box and buy a searzall.

I then smoke the pork for 20 mins on indirect high heat. (it's best to cut up into small 1.5 - 2 pound pieces for shoulder and smoke at 450) Remove, cool, bag, vaccume. Put that in the circulator for 12 hours at 175 and what you have after will make your praise the lard. I do like 30 pounds at a time and vacpac all of it in 5 pound portions. Then just reheat in the circulator or boiling water.

 

[Nole Lou]

Hey guys...came across this today, if you don't already have one, or are thinking about getting into this...

Foodsaver 2110 vacuum sealer at Kohls on sale for $99:

http://www.kohls.com/product/prd-1792508/foodsaver-fm2110-vacuum-sealing-system.jsp?skuId=95432494

Coupon code BBQ30 brings it to $70.

$30 Kohl's card as a rebate here:

http://www.kohlscorporation.com/rebates/6.12FoodSaver30.pdf

Also $10 in Kohl's cash.

So if you or the ladies in your family shop at Kohl's and will spend the $40, that's net about $35 with tax for this Foodsaver.

 

[KitingHigh]

I'm thinking of trying a steak tonight, just on the cheap. Going to just try the air displacement method since I don't have a vacuum sealer. Was planning doing it on the stovetop in dutch oven over the burner. I have a thermometer to keep track of the water temp. Sear in a cast iron pan.

I'm guessing that it will be a pain in the ass to keep adjusting it to hold the water temperature for an hour and a half, but otherwise, should it work? I want to test it out before putting any money in it.

I'm intrigued by this, but my main concern before dropping any money in it is the difference in texture. It may very well be officially "better" but if the mouth feel is too off norm...I'm guessing it's not going to fly. After a while you get accustomed to how you do things...I'm open minded, but if the texture comes out feeling odd to me, even if that's the "correct" texture...I'm probably not going to adjust. If I have to convince myself it tastes better, rather than it being readily apparent, I'm out.

I look at pictures of perfectly cooked sous vide salmon...and I know that nobody in my family would touch that, let alone put it in their mouths. It would just be too slimy/raw after a lifetime of eating overcooked salmon. We expect salmon to look like this:

And nobody is going to eat it if it looks like this...

That's obviously not a reflection on sous vide, it's a reflection on our poor taste. I'd just like to see what the reaction is before buying one of those, but man, that's a really cool tool.

I'll try it on a steak, and if I like it enough, I'll get it something like that for myself and my steaks. Also intrigued with being able to do a sub-par cut of beef roast (something other than a rib roast). There's a lot of recipes on the internet, and I've tried them all, and still not that thrilled with the results. A rib roast is pretty easy, but sometimes I want to be able to just make some roast beef to slice for sandwiches and not pay $15+/lb, and it just never comes out worth it.

That first pic of Salmon looks like it came out of a can. You got to start working your way toward the second pic. It looks nice.