Regarding your second point, I assume you store in the vacuum bag; but how do you reheat? Back in the SV?<p>I've seen these on a few of the Food Network reality shows (The Next Food Network Star, The Next Iron Chef), and they always talked about them as though it was some sort of rocket science. It's nice to know that it's just a temperature controlled water bath.<p>It seems like it's right up my alley. I have a fondness for cooking food slowly - barbecue by way of smoking and dutch oven / crock pot cooking. Of course, those modes of cooking are left for the weekends so I'm sure my wife would be happy if I found a way to cook more during the week.