That sounds really good.
Seriously, that Sous-Vide beef was so much better, that if I can find a less expensive S-V cooker, I might get it. No reason for it to be expensive, just able to keep the temperature of the water at 135F. Otherwise, just a candy thermometer and frequent temperature checks for an hour.
After hamburger, I’ll try it with pork and chicken. Vacuum sealers are really cheap now. And with the price of beef skyrocketing, getting better flavor with cheap cuts than expensive cuts makes it even better. Last time, I was able to buy the stew beef in bulk for a discount, which meant beef meals for three dinners in a row. But heck, I’m willing to suffer for art.
http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html