Sous vide

[dave]

I managed to avoid opening this thread for a year and a half....but now that I have (due in part to some gimmicky appliance on Shark Tank)...I have a couple questions....and I'm too lazy to do real reading and research....I haven't even read through much of this thread, but I may yet

-Do I need anything other than one of those stick heater/circulator things (~$100), a $35 Sealameal, and some bags?

-Do most things require a pre-sear or post-sear or some other type of before or after cooking?

-I like food....but not enough to work very hard at it...I like grilling and pressure cooking and crock-potting....but if I decide this is like work, I probably won't get near it...is it work?

-I absolutely hate the fn name....prolly why I never opened this thread....Sous Vide????....really....wtf is that?...isn't it about time we say f*** the pretentious froggy gourmet stuff...and call it something American-y...like boilinabag or something? I'd probably have been all over it years ago, if it weren't for the name