In the past the idea of sous vide cooking has intrigued me. I first saw it done, and for the most part have only ever seen it done on "Iron Chef". I am sure there are some higher end restaurants that employ it but I have not been lucky enough to try any food prepared this way. The main reason I am asking is because I stumbled upon a DIY project that looks like a lot of fun and would allow me to create a near commercial quality sous vide cooker for between $75 and $100 USD. This is the original project, but there is a modularized version that I would like to use so that the temp control unit could then be re-used for a DIY electric smoker. Before I venture down this path, has anyone had proteins cooked sous vide, and is there a noticeable difference in moisture, texture, etc? In my reading on of the very practical uses for say a ribeye steak is that you can put it in the water bath set at exactly 130 F and after two hours you can hold that temp up to another 6 hours, and whenever you are ready just pull it out, slap it on a super hot pan/grill to sear it for just a minute, and presto - perfectly cooked medium ribeye steak. Another application that seems very interesting would be combining fresh herbs with full contact for the length of the cooking. I know Phatch has cautioned that with the anaerobic environment at lower temps running potentially for many hours that there could be possible risks of botulism, so I'd have to research that aspect of it in detail. Anyway, if you've had experience consuming, preparing, etc. sous vide foods please let me know what your thoughts are!