A Practical Guide To Sous Vide Cooking

You can cook something to a precise temperature, which has some advantages, namely, not overcooking, cooking to the same degree of doneness through, say, a thick cut of meat, achieving textures with some things (like eggs) that is difficult if not impossible with direct heat, and finally, precooking stuff to cut down on prep time right before you eat. There are lots of benefits to cooking this way for some things, but it's not for everyone/everything.

Yep, gotta have that, or you can use a ziploc bag. Just make sure the bags you use are "food grade" or whatever and can take the heat. Some undergo chemical reactions when heated, so you'll want to avoid those or you're get the cancer. or something.

Never tried it, but the author has certainly put some time and work into that web page...