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Originally Posted by Mr.HappySilp
Just look at a few videos on Sous-vide cooking. So it seems like you prepare the meat (steak, chikcen wings, pork etc etc) and then add the Sous-vide to a tab or a pot of water to cook it? Since the Sous-vide have a set temperature it will cook it I guess...... Do you have to use a vacuum sealer with it or no?
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You don't need a vacuum sealer as a ziploc will do (using water displacement technique). I find a vacuum sealer does do better at keeping proteins in the freezer, but that's personal preference.
The thing to remember about sous vide is that you're keeping a food item at a specific temperature for a specific amount of time. Depending on the combination, you can kill bacteria (essentially via pasteurization) while your meat looks raw. I wouldn't suggest going for the raw look, but for things that are tough to cook like Costco chicken breasts or a nice tenderloin you can ensure that it's cooked while keeping your desired "doneness" in the middle.
Sous Vide Safety: Salmonella and Bacteria - Amazing Food Made Easy
Of course, this is assuming you have the hour++ to prep your proteins (longer from the freezer). If you're looking for a quick ribeye sear in 6 minutes then sous vide is not for you. It's biggest asset is that it takes the guesswork out of ensuring your food is cooked correctly. I used to be a snob and avoid using my Anova for steak, but I've come around and think that sous-vide+quick sear on the grill has a better texture to me. Plus you can convince your friends that are scared of bacteria in raw meat with some science. Also, I use it to poach eggs and I will never ever go back to doing them one by one in a pot.