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So I’m ready to jump in I think.
What’s the consensus on the equipment? Annie’s is running a sale at the moment but I’m just after the best unit. I don’t necessarily need the cheapest available option. A few bucks over the life the machine won’t buy much inconvenience.
What kind of container do I need to procure?
The reason I’m ready to jump in is over Christmas mom bought and I cooked a prime rib that I knocked out of the park. Legitimately the best food I’ve ever produced. Mom, bless her soul gave me the leftovers so I vacuum sealed them with the intention of Sous vide-ing they back to life and onto my plate.
Has anyone ever done this? Any tips?
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