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12 hours ago, btbyrd said:

SV offers no real advantages for meat-based stock. Pressure cookers are much better for that purpose. You can get some lovely, clear and aromatic vegetable stocks using SV though.

Agreed ... I've tried it both ways and the pressure-cooked stocks are a bit better and much easier. 

I still use SV for veggie stocks, as BTB says, and it's sublime for fish stock. I use ziploc bags, which are close to the temperature limit when making stocks, so leaks are a concern. Sometimes I double-bag stocks, out of paranoia. The outer bag stays clean and is easy to reuse.

SV is also useful if you're doing Modernist Cuisine-style low-temperature "jus" kinds of stocks, where you're aiming for a red color and rare meat flavor

45 minutes ago, btbyrd said:

SV offers no real advantages for meat-based stock. Pressure cookers are much better for that purpose. You can get some lovely, clear and aromatic vegetable stocks using SV though.

Agreed ... I've tried it both ways and the pressure-cooked stocks are a bit better and much easier. 

I still use SV for veggie stocks, as BTB says, and it's sublime for fish stock. I use ziploc bags, which are close to the temperature limit when making stocks, so leaks are a concern. Sometimes I double-bag stocks, out of paranoia. The outer bag stays clean and is easy to reuse, unless you get a leak.

SV is also useful if you're doing Modernist Cuisine-style low-temperature "jus" kinds of stocks, where you're aiming for a red color and rare meat flavor