As a previous restaurateur (Hawaii), I was familiar with the Sous Vide concepts but never tried; too costly to play with at the time. Then my son ( an avid foodie) told me about the Anova Precision product.
My first meal was a Ribeye steak, 130F for 7 hours, then seared in a HOT cast iron skillet (blackening temp). I was hooked. At first I used ziplock bags and cooked a lot of prime-cut meats...along with pork tenderloins, lamb chops, fish, etc. Then I had to take an extended trip to the mainland and purchased two more devices to send to family and a friend I would be staying with. I'm always expected to cook and teach when visiting. My friend had a FoodSaver system so I tried it; I'm hooked, again.
It is too late to keep this short, as I have a lot of enthusiasm, and now quite a bit of experience, so I will end this by just saying you gotta try doing a whole turkey...I'm on my third since Thanksgiving and cannot now imagine letting a month go by without a succulent turkey. I will begin a new thread and post more.