I couldn't resist a new gadget so I picked up the Anova Nano with some reusable sous vide bags. The food turned out pretty good - a one lb ribeye, salted, peppered, lemon-juiced, and Armagnac-ed. An hour at 132F SV followed by patting dry and searing on a metal pan. The left over juice went into the sauce along with minced shallots. I don't think the bags are reusable though - at least not after they've been used to cook flesh so I may switch to Ziplocs that are otherwise destined for the trash.
