Should I buy a SVS

I have had sous vide equipment for almost two years. Mine is made by Polyscience. I absolutely love it. I have a couple of suggestions. Go to eGullet.com and look up the sous-vide thread there. It is an incredibly useful thread. Also, get yourself a couple of books. One is Sous vide help for the Busy Cook by Jason Logsdon and the other is Sous Vide for the Home Cook by Douglas E. Baldwin. Baldwin's book is perhaps the more scientific of the two. I no longer cook steaks, for example, any other way. It is particularly useful for the tougher cuts as doing them sous vide creates a meltingly tender steak. I will do a few of them up at once and, when finished, cool them very quickly in an ice bath. Once cold, they can go straight into your freezer and be reheated from frozen using your sous vide equipment. Very handy and very safe, provided that you cool them quickly. Chicken breasts are another thing I find is spectacular cooked sous vide. Actually, many cuts of meat benefit from the sous vide treatment. I don't bother with vegetables but I understand that they are very good cooked this way as well. Don't let the scare stories deter you from buying your equipment. Just follow proper instruction and you will be fine.

Thanks for info very interesting am now looking at the Anova product tip off another sv can't wait to get started cheers

Mark, I'm in the UK and have bot a SVS and a Grant circulator and have had a lot of fun cooking with these and an occasional hiccup.

It can be a bit confusing to new users as sous vide allows you to mess around with the temp/time factors to get different products from the same protein you started with which is fantastic. I tend to cook chicken breasts and belly pork SV on a regular basis and then freeze.

You've mentioned Anova but there is also Sansaire which is due to sip at the end of Jan 14, bot of which look great products, the only problem being the cost of shipping from the US ($50-$70) and potential for import duties/vat.