Hey everyone, This is my first post. I have several questions before I start cooking sous vide for the first time. The key question is: how to get started? I see different references to PID controllers, immersion circulators, combi ovens, autoclaves, and the like, but high expense doesn't work for me and electrical/engineering know-how is not in my wheelhouse, I'm afraid. I'm looking for a more condensed look at ways to cook sous vide-style (nothing too fancy; this is just a starting point for me) in a more uncomplicated, cheaper fashion. As for what I'll be cooking: lots of vegetables, eggs, and the like, but very little meat. From what I've read, that seems to mean I don't have to worry about long cooking times (12+ hours, etc.). However, I am open to all opinions and advice on the matter. Thanks!
