Used it to make a Beef Wellington last weekend. The beef turned out great. My puff pastry needs some work. The tenderloin was put in the bag and sous vide'd the evening before and then put in the fridge. Damn was it tasty.
Have some steaks to do tonight. They are seasoned with kosher salt and pepper and in their bags. Will toss them in around 2:00 this afternoon at 130 and finish them off at dinner time. Make some Hasselback Potatoes to go with them.
What are your favorite uses for this magical stick?