jwalker, the biggest misconception about sous-vide cooking is saying the food is cooked in water. It's not. The food is cooked in a vacuumed environment preserving all its proteins, water, juices, etc... The food never gets burned or over-cooked and never dries out. It's always perfectly cooked. And yes, you do need to sear the meat, in a pan with oil or butter for 30-40 seconds afterwards. Look it up, it's the next big thing in kitchen appliances.