Sous Vide Cooking (Immersion Cookers) and Vacuum Sealers

[SpAmRaY]

Anyone here into doing at home Sous Vide? There was a thread from 2014 but figured we could start a new one.

I'm about to take delivery of my first Sous Vide Immersion Cooker.

I'm also curious if anyone uses a vacuum sealer in either cooking and/or food storage. I don't have one yet and there seems to be many options to choose from.

Here is a link in case you aren't familiar with any of this.

http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html

[tp4tissue]

Halverson I remember was doing it..

[chuckdee]

Anyone here into doing at home Sous Vide? There was a thread from 2014 but figured we could start a new one.

I'm about to take delivery of my first Sous Vide Immersion Cooker.

I'm also curious if anyone uses a vacuum sealer in either cooking and/or food storage. I don't have one yet and there seems to be many options to choose from.

Here is a link in case you aren't familiar with any of this.

http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html

Which one are you getting?  I have the anova, and it's pretty incredible.  I got it off massdrop on a whim, and it was the best purchase I've made from there.

https://www.massdrop.com/buy/37564

I added two items to make it perfect:

https://smile.amazon.com/gp/product/B000R8JOUC/

https://smile.amazon.com/gp/product/B01M3VH3UK/

I'd definitely suggest getting the wi-fi one; I've never used the BT on it; the Wi-Fi is more versatile.

As far as the vacuum sealing: https://smile.amazon.com/gp/product/B0044XDA3S/

I use that at times, but the water immersion with regular zip locks to get the air out works pretty well also.

[SpAmRaY]

@chuckdee

The anova 2nd gen wifi should be delivered today.

I'm going to try freezer bags to start with.

I've been looking at the polycarb containers just wasn't sure how big of one I really needed.

I was looking at this sealer https://smile.amazon.com/FoodSaver-FM2435-ECR-Sealing-Handheld-Starter/dp/B01C464ZCQ/

[dante]

Never used one but watch a lot of Food Network/Chopped.  I don't think I've ever seen anyone in a competition go wrong with them.

The rest of the stuff on the plate was fair game!

[wishful_cynic]

Anyone here into doing at home Sous Vide? There was a thread from 2014 but figured we could start a new one.

I'm about to take delivery of my first Sous Vide Immersion Cooker.

I'm also curious if anyone uses a vacuum sealer in either cooking and/or food storage. I don't have one yet and there seems to be many options to choose from.

Here is a link in case you aren't familiar with any of this.

http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html

Which one are you getting?  I have the anova, and it's pretty incredible.  I got it off massdrop on a whim, and it was the best purchase I've made from there.

https://www.massdrop.com/buy/37564

I added two items to make it perfect:

https://smile.amazon.com/gp/product/B000R8JOUC/

https://smile.amazon.com/gp/product/B01M3VH3UK/

I'd definitely suggest getting the wi-fi one; I've never used the BT on it; the Wi-Fi is more versatile.

As far as the vacuum sealing: https://smile.amazon.com/gp/product/B0044XDA3S/

I use that at times, but the water immersion with regular zip locks to get the air out works pretty well also.

It's like we're the same person, but different:



I love my Anova.  Sous vide cooking is great for achieving perfect temperatures.  Yes, this means you can create that perfectly medium rare steak with a dark crust seared on the outside and glorious red throughout (no gray/pink layer), but you can also make perfect asparagus, broccoli, eggs (soft/hard boiled, poached, "egg bites"), and so much more.  However, my favorite use of sous vide cooking is for cuts of meat that benefit from consistent temperatures over long periods of time to achieve an incredible texture.

I've recently gotten into sous vide barbecue:



(Brisket)



(Pork shoulder)

Here's some other fun experiments:



(Bacon gruyere egg bites)



(Dry aged strip)

Have fun!!! 

[wishful_cynic]

@chuckdee

The anova 2nd gen wifi should be delivered today.

I'm going to try freezer bags to start with.

I've been looking at the polycarb containers just wasn't sure how big of one I really needed.

I was looking at this sealer https://smile.amazon.com/FoodSaver-FM2435-ECR-Sealing-Handheld-Starter/dp/B01C464ZCQ/

I use 1 gallon bags (2 gallon for larger cuts) and the water immersion method.  A vacuum sealer would be a convenience but it isn't a necessity for sous vide cooking.

[SpAmRaY]

@chuckdee

The anova 2nd gen wifi should be delivered today.

I'm going to try freezer bags to start with.

I've been looking at the polycarb containers just wasn't sure how big of one I really needed.

I was looking at this sealer https://smile.amazon.com/FoodSaver-FM2435-ECR-Sealing-Handheld-Starter/dp/B01C464ZCQ/

I use 1 gallon bags (2 gallon for larger cuts) and the water immersion method.  A vacuum sealer would be a convenience but it isn't a necessity for sous vide cooking.

Yeah I'm going to start with what I have and see how it works out. Great photos by the way that food looks great. And I'm definitely all in on sous vide barbecue....

[wishful_cynic]

@chuckdee

The anova 2nd gen wifi should be delivered today.

I'm going to try freezer bags to start with.

I've been looking at the polycarb containers just wasn't sure how big of one I really needed.

I was looking at this sealer https://smile.amazon.com/FoodSaver-FM2435-ECR-Sealing-Handheld-Starter/dp/B01C464ZCQ/

I use 1 gallon bags (2 gallon for larger cuts) and the water immersion method.  A vacuum sealer would be a convenience but it isn't a necessity for sous vide cooking.

Yeah I'm going to start with what I have and see how it works out. Great photos by the way that food looks great. And I'm definitely all in on sous vide barbecue....

It looks like you've done your research and are ready to play.  Anything by J. Kenji/Food Lab is excellent.  Be sure to share some early results with us! 

[chuckdee]

Anyone here into doing at home Sous Vide? There was a thread from 2014 but figured we could start a new one.

I'm about to take delivery of my first Sous Vide Immersion Cooker.

I'm also curious if anyone uses a vacuum sealer in either cooking and/or food storage. I don't have one yet and there seems to be many options to choose from.

Here is a link in case you aren't familiar with any of this.

http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html

Which one are you getting?  I have the anova, and it's pretty incredible.  I got it off massdrop on a whim, and it was the best purchase I've made from there.

https://www.massdrop.com/buy/37564

I added two items to make it perfect:

https://smile.amazon.com/gp/product/B000R8JOUC/

https://smile.amazon.com/gp/product/B01M3VH3UK/

I'd definitely suggest getting the wi-fi one; I've never used the BT on it; the Wi-Fi is more versatile.

As far as the vacuum sealing: https://smile.amazon.com/gp/product/B0044XDA3S/

I use that at times, but the water immersion with regular zip locks to get the air out works pretty well also.

It's like we're the same person, but different:

(Attachment Link)

I love my Anova.  Sous vide cooking is great for achieving perfect temperatures.  Yes, this means you can create that perfectly medium rare steak with a dark crust seared on the outside and glorious red throughout (no gray/pink layer), but you can also make perfect asparagus, broccoli, eggs (soft/hard boiled, poached, "egg bites"), and so much more.  However, my favorite use of sous vide cooking is for cuts of meat that benefit from consistent temperatures over long periods of time to achieve an incredible texture.

I've recently gotten into sous vide barbecue:

(Attachment Link)

(Brisket)

(Attachment Link)

(Pork shoulder)

Here's some other fun experiments:

(Attachment Link)

(Bacon gruyere egg bites)

(Attachment Link)

(Dry aged strip)

Have fun!!! 

I want to be like you when I grow up!    You've definitely experimented a lot more than I have, and with great results!

[dgneo]

Anyone here into doing at home Sous Vide? There was a thread from 2014 but figured we could start a new one.

I'm about to take delivery of my first Sous Vide Immersion Cooker.

I'm also curious if anyone uses a vacuum sealer in either cooking and/or food storage. I don't have one yet and there seems to be many options to choose from.

Here is a link in case you aren't familiar with any of this.

http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html

Which one are you getting?  I have the anova, and it's pretty incredible.  I got it off massdrop on a whim, and it was the best purchase I've made from there.

https://www.massdrop.com/buy/37564

I added two items to make it perfect:

https://smile.amazon.com/gp/product/B000R8JOUC/

https://smile.amazon.com/gp/product/B01M3VH3UK/

I'd definitely suggest getting the wi-fi one; I've never used the BT on it; the Wi-Fi is more versatile.

As far as the vacuum sealing: https://smile.amazon.com/gp/product/B0044XDA3S/

I use that at times, but the water immersion with regular zip locks to get the air out works pretty well also.

It's like we're the same person, but different:

(Attachment Link)

I love my Anova.  Sous vide cooking is great for achieving perfect temperatures.  Yes, this means you can create that perfectly medium rare steak with a dark crust seared on the outside and glorious red throughout (no gray/pink layer), but you can also make perfect asparagus, broccoli, eggs (soft/hard boiled, poached, "egg bites"), and so much more.  However, my favorite use of sous vide cooking is for cuts of meat that benefit from consistent temperatures over long periods of time to achieve an incredible texture.

I've recently gotten into sous vide barbecue:

(Attachment Link)

(Brisket)

(Attachment Link)

(Pork shoulder)

Here's some other fun experiments:

(Attachment Link)

(Bacon gruyere egg bites)

(Attachment Link)

(Dry aged strip)

Have fun!!! 

Was hoping to see your post in here!

[totallycaked]

I use the anova sous vide at home for cooking mostly meats but it works so well on a multitude of food items (as pointed out by others here). I would definitely recommend budding at-home cooks to invest in a sous vide machine when you have a chance. I've never had a cut of meat that wouldn't have been made better through sous vide.

I recommend getting a vacuum sealer as well, the benefit of vacuum sealing before sous vide is immense. Personally I use the Food Saver vacuum sealer.

[tp4tissue]

O.o

I want to eat that..   but /vegan..  /heart disease/ cancer/ diabetes/ stroke..

/Crying

[SpAmRaY]

O.o

I want to eat that..   but /vegan..  /heart disease/ cancer/ diabetes/ stroke..

/Crying

It's ok TP I saw a nice recipe for carrots on serious eats.

[tp4tissue]

I wish they'd invent something better than statins..

It's hepatotoxic,  which means, it's basically chemically induced liver-damage,  only more specifically, it lowers your cholesterol by reducing your liver's ability to make cholesterol.. (which it should rightly be doing naturally, IF one wasn't eating so much of it from meats and oils)..


Sigh........


Nothing on the market yet for this..

[tp4tissue]

(Attachment Link)

(Dry aged strip)

Have fun!!! 

Like,  what is this even, is that pork beef lamb ?   It looks so greasolicious..

/want to die..

[wishful_cynic]

(Attachment Link)

(Dry aged strip)

Have fun!!! 

Like,  what is this even, is that pork beef lamb ?   It looks so greasolicious..

/want to die..

The brisket is beef, the pork shoulder is pork, the strip steak is beef.

[tp4tissue]

(Attachment Link)

(Dry aged strip)

Have fun!!! 

Like,  what is this even, is that pork beef lamb ?   It looks so greasolicious..

/want to die..

The brisket is beef, the pork shoulder is pork, the strip steak is beef.

That strip steak foto  has me on edge..

I am --this close-- to quitting vegan-hood.. hahahahahahhaha

/Must Persevere 


How does the aged part work,  does it add a sour-ee flavor to the meat ?

[nugglets]

(Attachment Link)

(Dry aged strip)

Have fun!!! 

Like,  what is this even, is that pork beef lamb ?   It looks so greasolicious..

/want to die..

The brisket is beef, the pork shoulder is pork, the strip steak is beef.

That strip steak foto  has me on edge..

I am --this close-- to quitting vegan-hood.. hahahahahahhaha

/Must Persevere 


How does the aged part work,  does it add a sour-ee flavor to the meat ?

Not going to speak for wishful, but the best way I could explain dry-aged beef is that it just tastes more beef-y for the "younger" steaks (~1 month or less). As you get into the older stuff, it tends to add a bit of a nutty flavor I guess? And then as it gets into the three month+ range, it does start to impart a little more funk than I care for personally.

But a 3 week - 1 month dry-aged steak is basically just a regular steak with much, much more of that same steak flavor. It's delicious.

The biggest thing, though, is that it's a much more tender product. People use the term "melt-in-your-mouth" pretty liberally these days, but quality cut, properly cooked, dry-aged steak does just that.

[tp4tissue]

Not going to speak for wishful, but the best way I could explain dry-aged beef is that it just tastes more beef-y for the "younger" steaks (~1 month or less). As you get into the older stuff, it tends to add a bit of a nutty flavor I guess? And then as it gets into the three month+ range, it does start to impart a little more funk than I care for personally.

But a 3 week - 1 month dry-aged steak is basically just a regular steak with much, much more of that same steak flavor. It's delicious.

The biggest thing, though, is that it's a much more tender product. People use the term "melt-in-your-mouth" pretty liberally these days, but quality cut, properly cooked, dry-aged steak does just that.

I notice from photos online,  that the steak shrinks a little inside the vacuum sealed bag, so it's more/less boiling in its own juices.. 


WOULD sous vide work even better,  if we could REMOVE the juice  as it's cooking?


For example,  if we had a special bag,  with a continuous vacuum to draw water out,  it wouldn't have to be a high vacuum, and you could put the pump in a thick box to muffle the noise..

[nugglets]

Not going to speak for wishful, but the best way I could explain dry-aged beef is that it just tastes more beef-y for the "younger" steaks (~1 month or less). As you get into the older stuff, it tends to add a bit of a nutty flavor I guess? And then as it gets into the three month+ range, it does start to impart a little more funk than I care for personally.

But a 3 week - 1 month dry-aged steak is basically just a regular steak with much, much more of that same steak flavor. It's delicious.

The biggest thing, though, is that it's a much more tender product. People use the term "melt-in-your-mouth" pretty liberally these days, but quality cut, properly cooked, dry-aged steak does just that.

I notice from photos online,  that the steak shrinks a little inside the vacuum sealed bag, so it's more/less boiling in its own juices.. 


WOULD sous vide work even better,  if we could REMOVE the juice  as it's cooking?


For example,  if we had a special bag,  with a continuous vacuum to draw water out,  it wouldn't have to be a high vacuum, and you could put the pump in a thick box to muffle the noise..

I mean, I've been surprised at how many of the old "rules" of cooking meat have turned out to be not as certain as I was always taught... so at this point few things would surprise me.

But, short of actually trying such a thing, my knee-jerk response would be that the "juice" is where a lot of the flavor comes from and removing it would leave you with a dry, less flavorful abomination.

Dry-aging reduces the surface moisture, and the longer you age reduces the inner moisture as well, but once you start cooking all that delicious, marbled connective tissue and fat starts to melt and that's where the flavor is. So it doesn't sound like something I would try personally, but if you want to get all food-lab on me and show me how wrong I am go right ahead. =)

[wishful_cynic]

Not going to speak for wishful, but the best way I could explain dry-aged beef is that it just tastes more beef-y for the "younger" steaks (~1 month or less). As you get into the older stuff, it tends to add a bit of a nutty flavor I guess? And then as it gets into the three month+ range, it does start to impart a little more funk than I care for personally.

But a 3 week - 1 month dry-aged steak is basically just a regular steak with much, much more of that same steak flavor. It's delicious.

The biggest thing, though, is that it's a much more tender product. People use the term "melt-in-your-mouth" pretty liberally these days, but quality cut, properly cooked, dry-aged steak does just that.

I notice from photos online,  that the steak shrinks a little inside the vacuum sealed bag, so it's more/less boiling in its own juices.. 


WOULD sous vide work even better,  if we could REMOVE the juice  as it's cooking?


For example,  if we had a special bag,  with a continuous vacuum to draw water out,  it wouldn't have to be a high vacuum, and you could put the pump in a thick box to muffle the noise..

Nugs gave a great rundown of dry aged beef.  It has a smell kind of like a strong cheese before it is cooked, but not nearly as pungent.  My wife and I split about 1/2-3/4 lb. of strip or ribeye, and then I eat the kids' sirloin if I'm still hungry, but the dry aged is pretty filling for some reason.

As for the meat cooking in its juices, sous vide cooking is done using a "precision cooker", and the device maintains a constant temperature (+/- 0.3 degrees for the Anova), so the meat (or other food) and the juices never rise above the temperature of the water.  So, if you want your steak at 129 F, you set the precision cooker to 129 F, and it will never rise above that temperature.

[tp4tissue]

Nugs gave a great rundown of dry aged beef.  It has a smell kind of like a strong cheese before it is cooked, but not nearly as pungent.  My wife and I split about 1/2-3/4 lb. of strip or ribeye, and then I eat the kids' sirloin if I'm still hungry, but the dry aged is pretty filling for some reason.

As for the meat cooking in its juices, sous vide cooking is done using a "precision cooker", and the device maintains a constant temperature (+/- 0.3 degrees for the Anova), so the meat (or other food) and the juices never rise above the temperature of the water.  So, if you want your steak at 129 F, you set the precision cooker to 129 F, and it will never rise above that temperature.

 Does the anova circulate the water as well ?

[wishful_cynic]

Nugs gave a great rundown of dry aged beef.  It has a smell kind of like a strong cheese before it is cooked, but not nearly as pungent.  My wife and I split about 1/2-3/4 lb. of strip or ribeye, and then I eat the kids' sirloin if I'm still hungry, but the dry aged is pretty filling for some reason.

As for the meat cooking in its juices, sous vide cooking is done using a "precision cooker", and the device maintains a constant temperature (+/- 0.3 degrees for the Anova), so the meat (or other food) and the juices never rise above the temperature of the water.  So, if you want your steak at 129 F, you set the precision cooker to 129 F, and it will never rise above that temperature.

 Does the anova circulate the water as well ?

Yes.

[tp4tissue]

Nugs gave a great rundown of dry aged beef.  It has a smell kind of like a strong cheese before it is cooked, but not nearly as pungent.  My wife and I split about 1/2-3/4 lb. of strip or ribeye, and then I eat the kids' sirloin if I'm still hungry, but the dry aged is pretty filling for some reason.

As for the meat cooking in its juices, sous vide cooking is done using a "precision cooker", and the device maintains a constant temperature (+/- 0.3 degrees for the Anova), so the meat (or other food) and the juices never rise above the temperature of the water.  So, if you want your steak at 129 F, you set the precision cooker to 129 F, and it will never rise above that temperature.

 Does the anova circulate the water as well ?

Yes.

Wow, that's good engineering.

[pr0ximity]

I want one pretty bad, just no room for extra cooking appliances currently. It's on the top of my list along with a smoker and a brick oven. Hoping for a house soon...

[SpAmRaY]

Eggs seemed to be the easiest thing to try first.


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[tp4tissue]

Eggs seemed to be the easiest thing to try first.

Show Image

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what is that wrapped in ?


Chk this out spam

mashpotato, egg ontop slow cooked in water bath

[SpAmRaY]

Eggs seemed to be the easiest thing to try first.

Show Image

Sent from my SM-G930V using Tapatalk

what is that wrapped in ?


Chk this out spam

mashpotato, egg ontop slow cooked in water bath

It's clamped on my crock pot. Cool video.

My cambro container will be here Tuesday.

Sent from my SM-G930V using Tapatalk

[tp4tissue]

It's clamped on my crock pot. Cool video.

My cambro container will be here Tuesday.

Sent from my SM-G930V using Tapatalk

i mean't the eggs, what are the eggs wrapped in. hahahaha


Also, spam, ur on ur phone alot.. whuddup wit dat..   how come u no use da Keyb0ard

[SpAmRaY]

It's clamped on my crock pot. Cool video.

My cambro container will be here Tuesday.

Sent from my SM-G930V using Tapatalk

i mean't the eggs, what are the eggs wrapped in.


Also, spam, ur on ur phone alot.. whuddup wit dat..   how come u no use da Keyb0ard

Meh  usually only use computer after 8pm on weekends.

And eggs are just in water.

Sent from my SM-G930V using Tapatalk

[tp4tissue]

 Meh  usually only use computer after 8pm on weekends.

And eggs are just in water.

Sent from my SM-G930V using Tapatalk

how did you get them to fold in on themselves like that.

[SpAmRaY]

 Meh  usually only use computer after 8pm on weekends.

And eggs are just in water.

Sent from my SM-G930V using Tapatalk

how did you get them to fold in on themselves like that.

They're raw eggs cooking in the shell.

Sent from my SM-G930V using Tapatalk

[tp4tissue]

 Meh  usually only use computer after 8pm on weekends.

And eggs are just in water.

Sent from my SM-G930V using Tapatalk

how did you get them to fold in on themselves like that.

They're raw eggs cooking in the shell.

Sent from my SM-G930V using Tapatalk

I'm going to curl up in a ball under the bed,  with my pikachu plush,  cry , and never come out again.


Good bye to all.. !!

[SpAmRaY]

@TP4 I'm about to try cooking chicken breast.

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[tp4tissue]

@TP4 I'm about to try cooking chicken breast.

Show Image

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oh man, i've always wondered what chicken breast sous vide would be like

even fried chicken breast isn't so good, because breast is always too dry..

[SpAmRaY]

@TP4 I'm about to try cooking chicken breast.

Show Image

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oh man, i've always wondered what chicken breast sous vide would be like

even fried chicken breast isn't so good, because breast is always too dry..

I finished with a little bbq sauce on the grill. It's excellent.

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[tp4tissue]

I finished with a little bbq sauce on the grill. It's excellent.

Show Image

what's the texture like..   vs grilled chicken,  vs kfc breast,  vs popeyes breast

[SpAmRaY]

I finished with a little bbq sauce on the grill. It's excellent.

Show Image

what's the texture like..   vs grilled chicken,  vs kfc breast,  vs popeyes breast

My wife's response was, 'That was chicken??'

It's definitely a different texture (honestly it reminds me of precooked grilled chicken you buy and reheat from the freezer section only this tasted much better) but part of the difference is how crazy juicy it is but I do see now why many people use a higher sous vide temperature to get a more familiar texture. 





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[tp4tissue]

I finished with a little bbq sauce on the grill. It's excellent.

Show Image

what's the texture like..   vs grilled chicken,  vs kfc breast,  vs popeyes breast

My wife's response was, 'That was chicken??'

It's definitely a different texture (honestly it reminds me of precooked grilled chicken you buy and reheat from the freezer section only this tasted much better) but part of the difference is how crazy juicy it is but I do see now why many people use a higher sous vide temperature to get a more familiar texture. 





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Sigh....  Wish i hadn't put off sous vide before becoming vegan..

or rather,   perhaps had I done sous vide,  vegan would've never happened.. hahahahahaha

[nugglets]

I finished with a little bbq sauce on the grill. It's excellent.

Show Image

what's the texture like..   vs grilled chicken,  vs kfc breast,  vs popeyes breast

My wife's response was, 'That was chicken??'

It's definitely a different texture (honestly it reminds me of precooked grilled chicken you buy and reheat from the freezer section only this tasted much better) but part of the difference is how crazy juicy it is but I do see now why many people use a higher sous vide temperature to get a more familiar texture. 





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Sigh....  Wish i hadn't put off sous vide before becoming vegan..

or rather,   perhaps had I done sous vide,  vegan would've never happened.. hahahahahaha

It's still good for veggies too, just not as life changing. But definitely a lazy way to cook veggies, or make soups. The benefit isn't just in the ease or precision, either. It seems, to me anyways, to concentrate flavor more than crockpots or traditional methods as well.

I've thrown a bunch of veggies together with herbs and spices, then puree for a bisque. Or add stock, or even make stock, by just throwing everything in a bag anf forgetting about it for awhile.

I mean yes, proteins are the best part. But certainly still a tool a vegan could benefit from.

And the chicken looks great, spamray. The texture is different, but I actually like it a lot.

[wishful_cynic]

I finished with a little bbq sauce on the grill. It's excellent.

Show Image

what's the texture like..   vs grilled chicken,  vs kfc breast,  vs popeyes breast

My wife's response was, 'That was chicken??'

It's definitely a different texture (honestly it reminds me of precooked grilled chicken you buy and reheat from the freezer section only this tasted much better) but part of the difference is how crazy juicy it is but I do see now why many people use a higher sous vide temperature to get a more familiar texture. 





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I used a crock pot liner first as well, and tried bacon first (waste of time unless you can get it THICK, although it can be used as a convenience - sous vide, store in bag in fridge, finish whenever in a couple minutes), then eggs (low end of hard boiled, they were excellent), then chicken.  Like you, I've found that just because you can target low end temperatures doesn't mean it will make the meat taste better.  The meat will never be over cooked, the flavor will always be more than usual, and texture is critical, so I've started using J. Kenji's temperature descriptions to decide what temp to go with.

For chicken breasts, I use it as a convenience - sous vide a ton of breasts and store in fridge for quick chicken salad, toppings for regular salad/ramen (+ those eggs you have on hand), chicken sandwiches for the kids (or yourself), soup, etc.

Looks like you're having fun!

[wishful_cynic]

Here's a late night munchies ramen bowl I did, shin ramyun with sous vide egg and chicken:



I should buy more shin ramyun.

[tp4tissue]

Here's a late night munchies ramen bowl I did, shin ramyun with sous vide egg and chicken:

(Attachment Link)

I should buy more shin ramyun.

Hrrrmm.. it doesn't look like you shock rinsed the noodle in ice water ?

[SpAmRaY]

Cooked a pork loin for lunch.

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[tp4tissue]

Oh man.. 

Wouldn't it be possible to  sous-vide the chicken breast, then bread it, then deep fry ?

OMG..

[wishful_cynic]

Here's a late night munchies ramen bowl I did, shin ramyun with sous vide egg and chicken:

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I should buy more shin ramyun.

Hrrrmm.. it doesn't look like you shock rinsed the noodle in ice water ?

Nope, this was thrown together around midnight with the goal of quick, yummy munchies.

[wishful_cynic]

Cooked a pork loin for lunch.

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Looks great!  I love sous vide pork loin.  I like to do mine at the low end of medium so it's pink in the middle after the finishing sear.

[SpAmRaY]

Putting it away until next time.

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[wishful_cynic]

Putting it away until next time.

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That's a nice case.  Mine didn't come with that.  I just throw it in the Rubbermaid tub with the lid.