I have a PolyScience unit but the newer ones seem to be cheaper and more high-tech. This device has done more to change the way I cook and eat than anything else I own (with the Vitamix being a close second).
Two other devices which I think are essential to go with the circulator are:
- a food sealer (I have a FoodSaver but if I had the space I would use a chamber sealer because it can seal with liquids
- a blow torch. (There’s also a device called a Searzall which people like but I haven’t tried yet: http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO)
The cookbook I use most for sous vide is Modernist Cooking at Home by Nathan Myhrvold. It’s my reference to say how to cook all kinds of foods to the right temperature and how to hold to prepare safely.
