I see the sous vide as just another method to achieve slow cooking results, sans stew. So, if I would normally chop tough meat into chunks and braise it in the oven ~200 F for many hours to make it palatable, I can now (well, not yet, but soon I hope!!!) cook it in the shape of a steak, for only a couple of hours, at a considerably lower temperature (which many people think is a benefit nutritionally) and just finish with a quick hit in a hot pan. Seems much less "tampered" with than my regular cooking.