I have been hooked on cooking sous vide for the past year. While I don't have a dedicated cooker, I do have an induction cook plate and use it almost exclusively for beef, venison and chicken. I like rare steaks so generally cook at 135 degrees and finish off either on a super hot grill or more often hit it with my propane torch. I also don't have a vacuum sealer but Ziploc bags work without any issues.
Steaks are even from top to bottom and if guests are late, leaving the steaks cooking an extra hour or so make no difference, try that on a grill Fully cooked chicken is very moist.
IMO, it is the most tender I have ever had meat cooked!
You do need to finish it to get that almost "burnt" outside which is called the Maillard reaction and it is actually a chemical reaction. My preference is to use a propane torch and just not quite burn the outside of the steak.
Most people think that chicken has to be cooked to 165 degrees to ensure there are no pathogens, but that is not correct. Killing pathogens is a function of temp and time. The 165 temp is for a few seconds, but a much lower temp for a longer period kills them just the same. Here are the temperatures and times that are comparable for killing nearly all bacteria in chicken:
Trial and error part of the game, but the whole process is extremely forgiving.
Below is a link to some guidelines to get things started. (Got the link from a Big Green Egg forum, which makes for a great combination, to "cook" sous-vide and then "finish" with some smoke in EGG.) Think BACKSTRAP!!
Yes, I have one of the Anova SV sticks and use it pretty often. I really like doing steaks in it. I give them a couple hours at 130°F then they get kissed for one minute per side by a 500° grill to get the Maillard reaction where the crust is formed. Perfect medium rare from edge to edge.
This porterhouse is over 2" thick and it sat in the above bath for 4 hours. After a quick trip across the grill it is perfectly cooked all the way to the bone and from edge to edge.
Absolutely delicious! I fixed a venison backstap last weekend with this technique. Awesome tenderness, flavor and needless to say it didn't last long. My method(s) include water in a cooler with a digital thermometer and a crook pot on the lowest temp with the water regulated by lid on/off. Fixing a prime cut of red meat 🍖 will never be the same at my house!