That looks like a dandy. Ours is the kitchen gizmo model… there are some things I don’t love about it like the button sequences and sensitivities…not sure that I’d recommend it… but I can tell you it’s produced some phenomenal meals— I do like that it’s generally cylindrical profile takes up less storage space
Agree WiFi/ apps and all of that is not worthwhile
apparently those sous vide egg bites at Starbucks are popular and you can recreate them at home using various recipes on the Internet. This is all word of mouth though – I have not actually tasted them.
Any protein that dries out quickly in cooking is perfect for sous vide – I especially like rabbit which always turns out moist, as well as things like duck, quail, pigeon, pheasant breast, guinea fowl, and the already mentioned venison. For whatever reason I don’t like chicken done sous vide – I find it has an unpleasant sponginess. Some vegetables benefit – sweet potato doesn’t get gummy and okra doesn’t go slimy. Custards turn out silky if you don’t have success with traditional methods.
Of course you can’t make a true pan sauce. You can brown meat before or after sous-viding for flavour but you won’t get a long-developed fond in your pan, which means adapting a recipe. And you have to get your flavourings right from the start because you can’t adjust as you go, and you’re limited to what you can add just before serving. This can be tricky with any flavourings that need to cook, such as curry mixes and pastes, or flavours that magnify when cooked, such as bay.
Wow that is a lot of carbs, for something that is easily made in the oven, i.e. an egg in a muffin tin with some veggies and cheese mixed in. I guess the rice starch makes them so they are easy to handle.