Thought I would post a how to get started to hopefully inform those that browse all to take an interest as well as those that are subbed but haven’t tried yet to learn how to get started. I think J. Kenji Lopez-Alt, when we was doing Food Lab at Serious Eats, basically created the definitive sous vide resources. I love how he got into the science of it all and testing out the best temps and times. Basically like a Alton Brown of Sous Vide. So please check his article out and feel free to comment or reach out to me or others in this community for help. Being a mostly protein eater (because I love meats, but also I have to for health reasons), sous vide has been a game changer for me and it’s become my favorite way to cook and I want everyone to experience the magic that is sous vide!