I tend to cook meat sous vide more than anything else. Chicken breast in the sous vide comes out so tender and juicy. It is great to use for wraps, on pasta, or just on its own. The Anova Sous Vide Circulator does a great job getting up to the temperature and holding it. A quick setting of 146F and the machine is off heating the water. The one thing I found I needed to be careful of, is to make sure that there is an open space between the vacuum sealed bags of meat. In the picture above, I cooked a bunch of chicken breasts (7 actually) and had them in multiple bags. It is necessary that there is space between each bag so the water can circulate all around the bag for even cooking. This is typical for all sous vide machines.