I've heard of people using it for massive batch jobs and freezing the now-sealed contents. Like gallons of chili. Or 10+lbs of chicken and seafood. Now prepped

I've heard of people using it for massive batch jobs and freezing the now-sealed contents. Like gallons of chili. Or 10+lbs of chicken and seafood. Now prepped and portioned and saveable for the freezer. Personally I use it for more niche goals. Taking cheap steak cuts and getting a perfect internal temp as well as batch cooking chicken works out really well. Getting a precisely boiled egg is amazing (see http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html http://www.seriouseats.com/2013/10/sous-vide-101-all-about-e...). I also set it up in a cooler and do 3 racks of ribs for BBQ events. Don't worry that the Anova claims it can't control that much water. The insulation of any cooler will let you far exceed it's ratings.