Oh the problems I have with this review:<p>* He got "inedibly flaky" chicken after holding chicken in the bath overnight. In other words, he probably set the temperature too high. You don't need to hold chicken at 160f if you're cooking it for 24 hours.<p>* He cooked duck <i>in the prepackaged Duck L'Orange bag</i> he got at Costco.<p>* He declared SV "not worth it" for lamb and rib roasts because he doesn't cook them often enough to care, and the conventional oven techniques are "tried and true". The conventional techniques for <i>everything</i> are tried and true, and error prone and inconvenient.<p>* Short ribs are a draw? You can "fool-proof" braise short ribs for most of a day and wind up with stew meat --- which is great --- or you can "fool-proof" SV short ribs and end up with medium rare short ribs, which is something you can't get out of any other cooking technique. And if you want a "caramelized sauce" when you're done, you reduce the bag goo. How hard is that?<p>* Anybody buying a SV setup will have no problem doing perfect fish under a broiler? What?