I've had my sous vide setup since July. I use it frequently. It's been a good purchase so far. So what have I learned?
- Vegetables: why bother? I've done some veggies in it but more trouble than they are worth. There are quicker and better ways to cook vegetables.
- Meat: yes. Usually great results on everything from pork tenderloin to turkey breast to beef shortribs to ribeyes. Excellent use case, but...
- The time needs to match the cut: At 55C, 72 hours turns Beef shortribs into a tender steak-like consistency, but 24 hours can dry-aged rump into mush (7 hours probably would have been about right).
- Temperature! Well, duh. This is the reason for investing in something precise in the first place. But this means you get a fun science experiment every time you decide to cook some eggs. It means if you want to turn shortribs into filet mignon you cook them at 55C, but if you want to turn them into pull-off-the-bone ribs, 62C gives them a completely different texture.
- Fish: also great. Salmon is so easy, and quick, and perfectly cooked every time. And has even worked fine straight from the freezer.
- Vacuum packing is fun: This still hasn't gotten old. I might still have a 7-month old slice of bread somewhere. I will soon be sealing up an iPad and trying it in the shower.