assembled my own sous-vide apparatus with pieces I already had lying around my kitchen and a dented crock pot my sister was about to throw away. I really love the versatility and convenience. I can vacuum seal a steak in the morning, pop it in the water bath when I get home from school, and take it out and sear it whenever I feel like eating. Once the commercial versions come down in price a bit (they hover around $450 now) and the general public gets wind of it, it's sure to change home cooking. I won't get into the particulars of sous-vide cooking, others have covered it much better. There are tons of resources on building your own and cooking with it.So far I've only cooked one rib eye steak and a couple pieces of chicken, but I was pretty impressed. The steak was closer to medium than I intended (was aiming for medium-rare), but after fine tuning with my precision thermometer I think I got the temperatures dialed in a little better. I'm looking forward to experimenting with this little contraption. If I continue to get good results I may have to invest in a vacuum sealer. Right now I'm just using Ziploc bags and a straw to make the vacuum.
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