I found a seriously detailed web page on sous vide

That's really great; thanks for providing. Now if only there were an app that would take a .pdf like this and somehow update all the Celsius references to Fahrenheit...

The only thing I did see was that they recommend not using ziploc bags for SV...and while I can see not doing that in a restaurant setting (which the .pdf is made for) I do it pretty often when I'm cooking something fresh and not from the freezer.

quote:

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Get yourself a foodsaver unit. It's some of the best money you'll ever spend.

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I've got one; we just don't have room for it in our galley kitchen so I keep it out in the garage, and if I'm just doing something like chicken breasts or even a steak that just came fresh from the store and takes less than a couple of hours I don't drag it out.

And I agree; we have several stores here that have great deals on meat and/or fruits and veggies, so I'm constantly buying, portioning, vacuum sealing and freezing.