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Like most cooking techniques, there is a lot to learn about sous vide. I've put together several resources the budding sous vide cook can use to jump start their cooking. And if you are an experienced sous vider, my articles will help you expand your knowledge base and discover even more ways you can make amazing food.
Sous vide is a wonderful method of cooking that makes it easy to turn out delicious, amazing food that will impress your friends and family. However, there are some basics you should understand before you get started, as well as some more advanced techniques to maximize your sous vide experience.
For those who are new to sous vide, I recommend starting with my Sous Vide, Now What? article or my comprehensive sous vide email course. They will walk you through everything you need to know to get started cooking sous vide yourself and you will be creating amazing food in no time that will wow your friends and family. Or if you need help picking a machine, my article What Sous Vide Machine is Best For You? will help you out.
I also have two cookbooks for beginning to intermediate sous vide cooks, my best selling Modernist Cooking Made Easy: Sous Vide and my more basic Exploring Sous Vide. I also run a friendly sous vide Facebook group where people of all levels can ask questions and share their creations.
If you are looking for specifics on how to cook a certain item, or just want some inspiration, I have a few hundred sous vide recipes covering the majority of the popular cuts of meat as well as many fruits and vegetables. I also have comprehensive sous vide time and temperature charts.
Sous vide equipment is always changing and we keep up with the latest trends and equipment. With many reviews, benchmark tests, and recommendations we will keep you up-to-date with the most recent sous vide equipment.
For a deeper dive into different sous vide subjects you can view all my sous vide articles. I also run a friendly Facebook group where people of all levels can ask sous vide questions and share their creations.