What are the best applications for sous vide cooking?

Thick cut bone in pork chops. Treat them just like steaks but pick up the temp to 143ish.

Chicken tenderloins SV in Louisiana hot sauce. Cook to desired temp then remove and shock. Batter as per usual then flash fry with hotter than usual oil. Amazing.

But honestly, beef is my favorite application. Steaks, flank, beef tenderloin roasts, and skirt steaks are 90% of what my SV gets used on.

Apparently not ribs

agree with mylsuhat. 75% of what i use it for is for backstraps.

Although it makes incredible fried chicken too

Chicken and pork are great applications. You can hold at a lower temperature to kill off any nasties and preserve a texture you just cannot get by cooking with high heat.

If you like boiled eggs, an immersion circulator is an ideal way to cook them, though it's not sous vide because that requires cooking under vacuum. A degree of temperature can make a big difference with eggs, so being able to control that temperature absolutely gives you the ability to dial in the texture. Also, if you want to do something like hollanaise sauce or a caesar dressing, you can hold the eggs at 130F for several hours and pasteurize them in their shells without coagulating any of the proteins so you can use raw eggs with no risk of salmonella.

It is a revelation on pork tenderloin.

Chicken is great because you can get away with internal temperatures lower than 165 because you can cook it longer, which kills any bacteria.

ETA:

Looks like this was already posted.

Pork tenderloin, 135 degrees for a couple of hours. Put some seasoning in the bag, rosemary, etc. Slice that shite, taste it, and thank me later.

I remember a Top Chef episode where Colicchio sternly informed a Chef saying that sous vide doesn't do justice to salmon. I'd have to disagree. It's awesome on salads.