I dunno’ Michael. NO other method offers such precision control of temps. A Crock Pot is not even close to the same thing. You have to add water (dilute) your recipe, just to keep everything under liquids.
Poaching an egg is a different thing, as the shell keeps everything inside, with no diluting of the egg.
I know there are some guys who think that vacuum sealing with a machine is important, but honestly, I just don’t see it. There is no way you could make meat any more tender (heck, I can turn it into mush if I wanted to… or should I say, by accident) or any more juicy… I’ve actually made beef that I wish was just a touch drier, as it would not even soak up any Au Jus sauce…
Now, I do kind of pride myself at using a straw to vacuum my freezer Ziplocs quite well. Not as super vacuumed as a machine would do, I’m sure. But certainly 95+% as well. Put it this way, my bags never try to float.
In fact, I keep straws around, and even when putting away leftovers and such, I always vacuum my Ziplocs… Have to be careful with my Keto bread though, as I can easily crush it into a wad lol