Congratulations, on your Anova sous vide cooker! I'm sure you'll enjoy it, it's a workhorse, built like a tank!
I bought one, approximately 1 1/2 years ago. Liked it so much I bought a second one! My daughter, the yuppie attorney, has one also.
I've cooked, most every type of protein with mine, poached eggs, lobster, shrimp, fish, steaks, lamb chops, prime rib, pork loin, various roasts, st Louis ribs, back ribs, beef ribs, hamburgers, chicken parts boneless and skin on...
Everything has turned out excellent! The texture of a perfectly cooked steak, or chicken breast, will surprise and amaze most people.
I use the time and temperature charts, in the book, "sous vide for the home cook" by Douglas E. Baldwin.
One of the things, that so pleased me, was a sous vide, perfectly cooked, poached egg! The yolk was as light as a cloud!
If you're not already doing so, I would recommend keeping a log, of each cook, for time and temp. As this helped me, the next time, I cooked something.
Once again, a huge congratulations!
IMHO sous vide, since it has become so much more affordable, is the future of home cooking!
