DH has one and while he thinks it's a great idea still hasn't used it all that often.

However we don't use a vacuum sealer - just a Zip Lock type bag that he clips to the side of the container.

The concept seems interesting, except for the part of cooking in plastic. I don't microwave in plastic or put hot food in plastic, so sous vide wouldn't be a choice I'd make. I guess it doesn't bother others.

Ditto, Olychick.

I'm not happy with the idea of adding more disposable plastic to any cooking process. There are ways around that. We use these silicone bags or glass jars.

Gonna be honest, I don't love our sous vide. It takes way longer and you still have to finish many of these recipes in a pan or grill. It adds extra steps and more things to hand wash and find storage for. I personally can barely taste the difference, my husband is a great cook and does a perfectly fine job without it. I do think it's worth it if you needed to prep large batches on a regular basis, or if you're kind of a nervous cook and want something to help you bring meat to a perfect temperature. But if you're a decent cook in a small household, I say skip it.

My dh uses his all the time. He cooks everything in it. We have both the emersion version as well as a sous vide oven. With the oven there is no plastic.

If you get a vacuum sealer, try out compressed melon this summer. I have not done it but would love to try. https://www.sousvidemagazine.com/the-latest/dining/compressed-watermelon-recipes/

We have a sous vide cooker and a vaccum sealer. My husband uses it infrequently, but he likes to cook and needs to have all the toys! My experience is that sous vide cooking can change the texture of the protein. A co-worker raved about how he cooks great steak with it, and how it always comes out at the exact right temperature, but I did not like the texture of the steak when we tried it-- much better to just learn how to cook a steak on a grill or in a pan to the doneness that you like. Same with the fish-- odd texture.

It does work really well with ham, but we don't eat ham very often. My husband enjoys using it, but I think we could easily live without it.

Very interesting sas, that it changes the texture of the protein. What is the texture like?

maire, same here, I don't think we would use it very often, but it was an added feature on the Wolf cooker, and hub was wanting to try a sous vide.

I really only bought the Wolf for the "crockpot" features. It apparently gets really hot, like my All Clad did and I'm telling you, everything I cooked in it, was so much better than the regular crockpots.

oly, the cooking in plastic bothers me a bit, kind of like how my All Clad cooker that bit the dust and having to sear in the non-stick insert. I think we will only using the sous vide for Prime Rib mainly-which isn't frequent. But, I get it for sure.

friday, nice you have the oven!

lisa, I LOVE watermelon-may have to try it!

maddie, I did find dcarch in Cooking, thanks!

I've never tried sous vide but I do thaw certain meats in cold water that way.

I don't cook steak often, but searing and then a 400 degree oven for a few minutes has me sold.

https://thrivinghomeblog.com/how-to-make-the-perfect-pan-seared-steak/

We do the same thing, Bunny-- searing and then finishing in the oven. I think it's great!

I did not like the texture of the steak when we tried it-- much better to just learn how to cook a steak on a grill or in a pan

I agree. I think it makes some meat too tender in the middle. it gives chicken breast a slightly undercooked feeling, even though it's at it's ideal temp. I can handle that with some meats, but not with chicken, so I asked my husband to stop using the sous vide for that.