Everytime Sous vide comes up (or so it seems) people tend to get...uh, impassioned? I thought I might start this thread for people who actually are using this (these) technique(s) to discuss its advantages, limitations, and any other experiential tid-bits you would like to share.
There are lots of misconceptions about sous vide like the canard that you can't overcook something, for example. This a relatively new way approaching food and sometimes I think we can get hung up on trying to make it come off as an equivalent of more classical cooking methods (poaching, braising, what-have-you). I believe it should be best utilized as its own thing, not as an attempt to simulate or "make easier" another process.
I have to dash off to work right now so I'll have to be brief. I'll start off by throwing this one out there.
Sous vide my ideal way to prepare a rack of lamb. It solves the the "problem" of lamb in that you can cook the meat to a beautiful rare while at the same time rendering out that beautiful fat cap into a soft pillow. It removes the problem of the waxy fat that many dinners get hung up on (without having to trim it all off) and still serves the meat at what I think its best doneness.
I'll be back latter, please feel free to chime in with your thoughts.