Does anyone use sous vide method of cooking?

I like cooking techniques that I can just put on and walk away. That's why I sometimes use my InstaPot to rewarm soup. There's no risk of overboiling.

DH and I like our steaks cooked vastly different. It never fails that one of us gets ours too done and the other one doesn't get ours done enough (for the spreadsheet, I like my beef to moo on its way to the table). And when I cook, I seem to always overcook meat, fish, etc. One of the things that I've read is that you can basically leave it in at a certain temp for that level of doneness for pretty much as long as you want and that with time the meat becomes softer, but still would be rare and juicy.

Also, I recently tried some sous vide egg bites at Starbucks and they were freaking amazing. Except I don't want to go to Starbucks every day because there are people there. And I generally hate people.

And I now have a brand new Anova in my hands (Oh how I love Amazon Prime same day delivery).

I thought about the Joule, but I wasn't crazy about the idea that it could only be operated from the app. And the Wancle appealed to me for some reason, but it didn't show up on the few "top 10" review sites that I read nor did anyone here mention it that I could find. I rather liked that the clasp was built in, but after reading a review about the style clamp that the Anova has and based on reviews, I went with the Anova.

I think scallops will be my first try this afternoon. I never can seem to cook them (or shrimp) properly.

Fortunately that's not an issue for me, but I typically don't mind how long something takes to cook as long as I don't have to babysit it.

I don't think it's considered boiled because of the temperature of the water. And it's true that most meats would require a very fast (1 minute or less) carmelization on each side if you want that appearance.

I'm interested in it because no matter what I do, I cannot cook seafood, particularly scallops and shrimp. I also overcook chicken and beef beyond my liking to the point that sometimes it's dry. After my upcoming surgery, I will need to make sure that any meat I eat has a level of moistness to make it easy to chew completely. Usually fish, shrimp, etc. are pretty easy for people to digest but sometimes chicken or beef can be difficult if not impossible. From what I've read, I should be able to put a steak in at the right temperature for medium rare and cook it in the water bath for as long as it takes to make it easy to chew/digest without losing the level of doneness that I like. One site I saw reviewed a medium rare piece of beef that had been cooked 2, 8, and 24 hours and there was no difference in the level of medium rare, but the one that was cooked for 24 hours shredded easier and was less fibrous. If that's what it might take for me to eat beef occasionally then I'm willing to do try it! That said, I'd rather eat a shoe than eat beef that is cooked beyond rare or a very light medium rare just like I'd rather lick the floor than eat fake butter.

I can't imagine why not unless you wanted to add more seasonings. Since the sous vide device itself can be used in a plastic container (like Rubbermaid), I can't imagine that the vac seal bag that fish comes in wouldn't be safe enough for 120 degree (ish) water.