I agree with all of the above
once you try SV you will never go back to other types of cooking for the above mentioned items. Ill add corned beef
it does not of course 'brown' the surface
remember : temp of the bath determines 'doneness' it rare, med-rare etc ( at center temp equilibrium )
time determined tenderness
a P.S. of sorts :
as you increase the temp of the bath, say from a starting point of 130, eventually the muscle fibers will contract as they do in say
a traditional braise, them squeezing out moisture and perhaps fat.
there is a way around this but its time consuming etc
you can tell when you are 'done' with a SV by how much liquid there is in the bad
it had to come from some ware , unless you have a leaky bag.
when you start with SV, start with lower temps and longer time that you initially think are correct then gradually move up
a notebook is nice to keep track of things you might otherwise forget.
