My first sous vide dinner was good and bad. The cremini mushrooms
have never tasted better, the spuds although sliced, were not cooked
and the steak was more cooked than I care for. However, given that
for me it was overcooked, I see the potential in the method because it
still remained moist and flavourful. So I have learned, times, water
temps etc probably have to be worked on to arrive at getting a meal
how you like it.

I think having the machine and its ease of operation will encourage me
to eat a bit better than I tend to recently, simply because I can't be
bothered anymore.