I got my Sous Vide

I love the whole SV thing also. Just a warning about sealing those spices in and freezing- salt might "cure" the meat a bit. I have not tried this myself, but restating what I have read on the SV groups I participate in on Facebook.

I also find sometimes the final product might be a little bland. I am still getting used to how to season before cooking, and then after. I continually make the mistake of under seasoning, but improving at least.

Vacuum sealing is what I do for longer cooks, but for short ones like steak I reach for a Ziploc. It is just easier. Unless of course I had my act together like you do and freeze them sealed and ready to go!

Have fun playing with it. I use mine a couple of times a week now. I LOVE doing a longer cook so that when I walk in from work, its late, I'm tired, and dinner is right there just needing a quick sear. Awesome :)

I get mine today!!!!!

So excited!

I'm curious about making roasts... can you cook them where they are tender, yet still pink inside? Or is it just going to be another roast??

Oh yes! That crappy roast I cooked for 30 hours? Pink and tender on the inside! Not crock pot meat type texture either. Tender roast beef texture! I cooked it at 140F I think.

Question: Do you have to buy a vacuum sealer? I am ready to buy the Annovo but I see there are these bags that come with an air extractor. Will that work?