I had a little extra in the toy budget and picked up an Anova. Wondering what else I need to get the most out of it.
I have a few different sized Cambros, at least one of which I'll do a cut out in the lid. Think I'm good there.
I've a good strip sealer that I've used for Sous Vide but am ready to make the jump to a chamber sealer. I've spent some time reading older threads here. Is the VacMaster 112 at 600 and change (Amazon) still the most bang for the buck?
Also looking for a cookbook, some time/temp charts, etc. Saw the MC at Home but I've never spent a hundred bucks on a cookbook before. Most interested in lamb/beef, vegs, some confit. No interest (at this time) in foams, powders and the like.
I've already done some soft poached eggs per the instruction manual and have short ribs in the fridge. Any guidance on above or on anything I've missed will be appreciated.