Where do I find information on Sous-Vide cooking?
To get started with Sous-Vide cooking, you have many resources out there. First and foremost….if not completely out of reach (and way too expensive) is the amazing book
A smaller, more affordable version of the book is http://modernistcuisine.com/books/modernist-cuisine-at-home/. You can also fallback on the iPad/iPhone app which is even more affordable: https://itunes.apple.com/us/app/modernist-cuisine-at-home/id731685730?ls=1&mt=8. I suspect the app has a tad less information than the book but I did not verify this to be true, a cursory inspection of the book/app did not reveal significant differences.
On the web, check the Modernist recipe section (free) at http://modernistcuisine.com/recipes/
Tons of good free references - for free - as well on the web:
http://bagsoakeat.com/categories
http://www.seriouseats.com/tags/recipes/sous vide 101
http://fusionchefpro.com/content/category/recipes/
http://www.cookingsousvide.com/info/sous-vide-recipes
And of course my own recipe site at: http://askpascal.com http://askpascal.com/wiki/index.php/Category:Recipe
. Not much there sous-vide-wise as I am just starting on sous-vide.What gear do I need?
Now for the gear, at minimum, you need a stove that can keep the proper temperature, but I recommend that at minimum - for better results - you go with a Sous-vide supreme:
http://www.sousvidesupreme.com/Default.aspx
Personally, I favor a circulator, a tad more geeky, but better control imho on the temperature, I like (and own) a Polyscience Circulator
https://www.cuisinetechnology.com/sousvide.php
[Update] Many new devices are available since I wrote this, check Joule, Sansaire, etc…
Both sites also offer the basic sous-vide recipes.
You need something to get the food sous-vide (under vacuum), the simpler no-gear method is to use the water displacement method and some ziplock bags: here is a video that shows how to prep Salmon using that method: http://www.chefsteps.com/activities/simple-sous-vide-packaging
You can also use a very affordable, vacuum sealer such as: http://www.foodsaver.com/vacuum-sealers/FSFSSL2244-P00.html
Both work well, a buddy of mine (yes, Art this is you) is trying to convince me to get a ‘true’ vacuum chamber~, but I am resisting~.
It has the advantage of dealing way better with liquids and give you more control on the ‘strength’ of the vacuum, which for food like fish matter a bit: http://www.amazon.com/dp/B003YE8FG0/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=3FHCNOI768POD&coliid=IQYK8RIORW2CA
Have fun!