Sous Vide: Home use?

How many of you are preparing food at home sous vide? What equipment (for both the vacuum and water bath) are you using? Are you happy with the results?

[Jenise]

Greg, I've just used ziploc bags. My favorite and most successful venture to date involves just butter and chicken breast with a few herbs. Have you tried the method, or are you just thinking about trying it?

Jenise,

I am thinking about trying it. I would like to find a way to try it without investing too much upfront.

G

When we travel in the RV, I marinate small pork tenderloins, chicken breasts, pork chops and seal them in my Food Saver. However, after thawing, we always grill outdoors on our RV grill. Not sure this qualifies as the Sous Vide method, from what I have read, food is cooked in the sealed bag or served from it.

[Jenise]

Jenise,

I am thinking about trying it. I would like to find a way to try it without investing too much upfront.

G

Definitely give it a try, then. The ziplocs I use are the thicker ones made for freezing, because that's mostly what I have on hand. Don't know if a thinner bag works better or not.

Bumping this from many months ago. I never took the plunge on the temperature controlled bath (although I did by a Food Saver), but I am considering it again. Is anyone using this technique at home? If so, what equipment are you using and how do you like it?

I am considering the following two devices:

http://www.cuisinetechnology.com/thermal-circulators.html

or a PID to couple with a slow cooker/rice cooker.

http://freshmealssolutions.com/index.php?page=shop.product_details&category_id=15&flypage=flypage-ask.tpl&product_id=18&option=com_virtuemart&Itemid=31