Not many her with it. So i'm on another cooking forum for tips and helpful advice. I'm sure you have mine or similar.

I just use my deep pasta pot next to the sink. Cute and doing its thing quietly away from other prep. I use it mostly for small protien portions like boneless pork chops, etc. Really an easy study and makes so much sense for many meals.

Test and have fun with it.

You're talking about the immersion circulator (not the new precision oven)? I mostly use mine when I'm feeding the masses. Last time I used a large Graniteware enamelled roaster where the top is a second, slightly smaller, roaster. I have two circulators (came as a bundle from the Kickstarter campaign), and used both parts. I've also used my stock pot, a smaller roaster, down to a two quart saucepan.

I haven't found any limitations. If the device will stand without the pot tipping over, it'll work. With a very large vessel it's important to keep an eye on the water to make sure it's circulating through the whole thing. I've tested with a thermometer the water temperature farthest away from the device, and it was spot on.

When I'm more awake I'll see if I can find some of the web resources I like and give you the links.

Yes, Plllog, it's the circulator.

I have one. Definitely a learning curve. I have a few websites that have helped plus the Anova site has recipes with procedures. The last dish I made was pork tenderloin with a mustard sauce and everyone approved. I use a poly carbonate container and cover with either foil or plastic wrap.

I haven't tested more than a couple of the actual entries here, but I really like this page and it has worked for me for figuring out timing and temperatures, because, of course, I'm never making something in a T&T recipe :)

http://www.molecularrecipes.com/sous-vide-class/sous-vide-cooking-time-temperature/

Here is a whole book usable online (scroll down). I used it for pasteurizing eggs but haven't had an opportunity to go into it more:

http://www.douglasbaldwin.com/sous-vide.html

I guess I like charts better than other presentations. :)

I have one and need to break it out and make some food with it.

Well, we've tried steaks, chicken breasts, pork chops, duck and endive is for tonight, sausages last night... it's fun and as you say, steep learning curve.

Sounds great! There's nothing like just cooking your way through. :)

Wow, good for you to dive in. We did as well and tried so many things. We even travel with it as it is quite small compared to earlier versions. I do not think it is for every protein and do like other methods for some things but such a great tool and affordable for any kitchen. We have a few favorites now and will use it more come cooler weather. (i think we have had ours two years now)

I do like that it sits alone away from other prep and holds a major part of a meal when i want it...very easy assistance for timing. I like that hour or two-three window to pull it all together.

Tried poached eggs yesterday. The Chefsteps egg calculator was spot on! I had to measure my egg around it's tummy!