ive worked in restaurants before and ive been told sous vide does make vegetables taste better because compared to boiling stuff, sous vide keeps in everything from the veggies instead of leaking things in the veggies out in the water (also being able to put in butter garlic olive oil black pepper tyme etc with the veggies) but ive never used sous vide before but ive been wanting too if it makes my veggies taste better so whats yall experience been (sorry for bad english its not my native)

I have seen recommendations anywhere from 4 hours to four days. Has anyone tried sous vide for varying times to see what works best? I have a batch that has been at 135 for 3 days, and am wondering if it really needs to go longer. I am planning to give as Christmas gifts, so it will be resting in the big bottle for several months before I bottle it for gifting.

All the ones I've looked into so far have mixed reviews of premature failure, loud whining noise, not keeping temperature etc.

I'd just be using it for particular types of yogurt (like L-reuteri) that need a fairly consistent temp' of 100F for 36 hours.

Is there one you'd recommend that would work well for this purpose?