I enjoy mine quite a bit. Both of them. Now is a good time. You can get a perfectly good Anova for like $150, half the $300 Sous Vide Supreme that got me in the game.

I'm on the fence about it. So every steak I cook will come out perfectly cooked?

New cooking methods ... sous vide
 

Yep. Then quickly sear and you're off!

But I still maintain beef is like the fourth best thing it does behind chicken, pork, and fish (not counting desserts like dulce de leche and custards like creme brûlée).

Do you sear most of the meat/poultry afterwards?

Yes. Some say pre-sear, but I never do.

I'm very tempted to buy one. I feel like it's going to be a rice cooker, use it two or three times and stays in the cabinet for years.

I've had mine about a year and I use is about 2x a month. I'd like to more often but I'm busy enough I don't get a chance so it's usually weekends when I use it. I made some killer beef chuck ribs and some fried chicken using it. The fried chicken was unbelievable. I love pork as well. I keep wanting to make some chicken Parmesan but I just haven't yet. It's on my list to do.

Is there recipes or a booklet that comes with one? I don't see how you could do fried chicken.

New cooking methods ... sous vide
 

Google. And Chef Steps is really good.

With the fried chicken, you cook sous vide, then dredge and fry traditionally, and it's outstanding.

Those of you that sous vide, if you don't have a container, I recommend the Lipavi C10 or C20. They also make lids that are cut for the various Anova models, which is pretty nice.

Since I got my Anova, I've just been using a stock pot, but these containers are way better. They're a little pricey for what they are, but they're worth it, IMO.

There are some good books on amazon as well. Serious eats is a good site.

The fried chicken was cool. Marinate thighs in buttermilk. rinse off and dry. Cook in sous vide. Check for times and temperature. You can season as you want - lemon, sprig of rosemary or thyme in the sealed package.

When done, remove the chicken and dredge in egg mix then seasoned flour. Or use seasoned beer batter. Fry for 2-4 minutes for the seasoning to brown. Remove from fryer and drain. Chicken is moist but cooked. Batter is done right. Fantastic.

I have a container and it is great, especially for large amounts of food. If it's a small amount then I might use a smaller pot. My lid didn't fit but I got the PolyScience so dimensions may be different.

My rubbermaid works perfect for a lot less

https://www.amazon.com/Rubbermaid-Co...02KS4SXQDYN3WB

cross posted, but made the Chef Steps Can't F*** It Up Fried Chicken again. Fantastic. Onyl regret is I wish I could get the juices to run clear on the drumsticks, the pinkness is disconcerting a little.

https://scontent.fmci1-1.fna.fbcdn.n...60791137_o.jpg

The issue is the lid. I did 48-hour bacon the other day and it was pretty remarkable how quickly my water was evaporating.