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.
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.
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-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.