In short, I just ordered an Anova Sous Vide circulator on Amazon...and it's all your fault PCF! All the great pictures of seemingly delicious food, I had to do it. Unfortunately, it won't be here for a week...but that gives me time to gather some recipes and tips, so I am not thoroughly disappointed in the results.
So please, tell me what I need to know to make some stunning food! Post a recipe if you can!
Also, a few questions: how large of a container do you use? I have a 12 quart rubbermaid coming, will that be big enough for steak, ribs, roast, prime rib? Or do you think I should jump up to a 22 qt model?
Any and all help will be appreciated.
So please, tell me what I need to know to make some stunning food! Post a recipe if you can!
Also, a few questions: how large of a container do you use? I have a 12 quart rubbermaid coming, will that be big enough for steak, ribs, roast, prime rib? Or do you think I should jump up to a 22 qt model?
Any and all help will be appreciated.
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