So...in the real world, why would you need both an Instant Pot pressure cooker and a sous vide circulator?

Pressure cooking = speed cooking immersed in water. It's basically braising at fast speed. And just like braising, the surrounding liquid's flavoring gets infused into the meat, and the meat's juices leaks out into the liquid. That can be a good thing or a bad thing. The secret to pressure cooking is the high temperatures (around 250F) that can only be achieved under pressure.Sous vide is almost the opposite. It's secret is time and LOW temperatures. It's similar to slow cooking except that the temperature is precisely controlled and most importantly, the meat is contained within a bag. That prevents its juices from leaking out, so the meat stews within its own juices. The long cooking times -- sometimes several hours -- helps break down collagen, which makes meat fork tender. And because temperature is so low, meats are never overcooked or toughenedIN summary, Pressure cooking is fast cooking using high temperature while sous vide is slow cooking using low temperature. For those who want to combine a pressure cooker with sous vide, Instant Pot's high end bluetooth pressure cooker has a sous vide mode,.

Stupid question- but what exactly does this do?(I do know what sous vide is - just don't know what this gadget does)

This is not BS. It's one of the best additions to my kitchen tools. I can achieve high-end gourmet steakhouse quality steaks right in my own home. Moist and delicious sea scallops! Cheap cuts of meat become magically delicious cooked with this method. Go to Serious Eats and search for Sous Vide 101 to learn more. I moved to a condo and had to give up my charcoal and gas grills. I was bereft! Then I discovered Sous Vide and I can actually cook a tastier steak with this device than I could on the grill! You do have to finish it off in a screaming hot skillet (I use my grandmother's iron skillet). So. Worth. It.

this looks wonderful to try , only question I have is ...can you use anything else besides a plastic bag ?

As others have said, the key is getting as much air out of the bag as possible. You can usually achieve that by putting it in a ziploc bag, almost closing it, and putting it in water (leaving the opened part out) and then sealing it once the air is out. I have a friend that used to use a straw to suck the air out (yuck! and definitely not advisable if cooking chicken!)Ziploc also sells (or at least used to) kits that came with special bags and a hand pump to remove the air.In the end, if you end up doing a lot of sous vide cooking, I think you'll find the best option is to get a vacuum sealer. I got a cheap one from Foodsaver when I first started (after using the Ziploc kits for a while) and got so much use out of it in addition to using it for sous vide, that I ended up upgrading to a better model.

Instant Pot Accu SV800 Sous Vide Immersion Circulator

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