References for Cooking Sous Vide
A Practical Guide to Sous Vide Cooking
By Douglas Baldwin
This is my go-to online article for all things sous vide and a must-read whether you're a beginner or expert. The in-depth article by Douglas Baldwin contains much of the technical information that he has in his excellent book, "Sous Vide for the Home Cook". The article contains several videos that help you learn the art of cooking SV, selecting cuts and how to get the best sear. Five Stars!
By Nathen at Modernist Cuisine
"Cooking sous vide is easier than its fancy name might suggest. You simply seal the ingredients in a plastic bag (you can also use a canning jar) and place them in a water bath, a combi oven, or any other cooker that can set and hold a target temperature to within a degree or two. When the food reaches your target temperature or time, you take it out, give it a quick sear or other finish, and serve it. Thats it." (Read more)