@0x56 @mcfate
Okay then, what are the 'gateway drugs' so to speak for sous vide? Steak? Salmon fillets?

@voltronic @0x56

Steak is a good one, sous-vide steak has a kind of different texture which I like.

I also use it a lot to make what amounts to poached chicken, for chicken salad and what-not.

@mcfate
The quasi-poached chicken is what my friend who recently got into this cooking method is using hers for most often.

@0x56

@voltronic @0x56

The other thing that it's really good for is "onsen tamago", "hot-spring eggs", that need to be cooked at 185º for about 45 minutes.

@mcfate @0x56
I'll have you know all of the onsen tamago recipes I looked at pushed me over the edge. Just bought an Anova Precision Nano 3.0, it was on a super deal and reviews indicate this would be one that will meet my needs.

@voltronic @0x56

That seems pretty similar to mine, with the addition of Bluetooth. Mine's an Instant Pot, you can set a target temperature and how long you want it to run.