My copy of Modernist Cuisine at home will be here tomorrow, and after reading through Under Pressure I am going to break down and purchase either an Immersion Circulator or Sous Vide.
I was wondering is any fellow chowhounders have any suggestions? I am not sure if the Sous Vide Supreme is going to be big enough? And is an Immersion Circulator is worth the extra expense. Any help would be great!