I figured that I would just start a sous vide thread since I've been using the immersion circulator like crazy. It's no wonder that top chefs throughout the world are using this technique. The textures and flavors are that come out are amazing. Precision temperature cooking makes for predicable and repeatable results. It's great for infusing spices and herbs into foods as they're vacuum sealed inside.
If you're interested in trying it and don't want to buy any expensive equipment, all you need is a thermometer, a spare cooler and a ziplock freezer bag. This method works great for fish or tender cuts of beef. For fish heat the water to 125-130 degrees F and pour into the cooler. Place your fish in a ziplock bag and using the water immersion technique leave the top of the bag open while you submerge the fish so that the water pressure forces the air out of the bag. Once the air is out and you're nearing the top of the bag, close it up and clip it or tape it down to the side of the cooler and close the lid. For beef try water at 129 F (rare), 136 F(med rare), 140-150 F (medium to well). Sear in a very hot pan, or finish under a very hot broiler or grill.
Here's a few things I've done with it and I welcome anyone else's experiences, opinions, or ideas.
Jamaican Jerk Turkey Breast with 'Rice and Peas' and Fried Plantains
Miso Tilefish with Baby Bok Choy and Shiitake Mushrooms
Ribeye with the Perfect Egg Yolk
If you're interested in trying it and don't want to buy any expensive equipment, all you need is a thermometer, a spare cooler and a ziplock freezer bag. This method works great for fish or tender cuts of beef. For fish heat the water to 125-130 degrees F and pour into the cooler. Place your fish in a ziplock bag and using the water immersion technique leave the top of the bag open while you submerge the fish so that the water pressure forces the air out of the bag. Once the air is out and you're nearing the top of the bag, close it up and clip it or tape it down to the side of the cooler and close the lid. For beef try water at 129 F (rare), 136 F(med rare), 140-150 F (medium to well). Sear in a very hot pan, or finish under a very hot broiler or grill.
Here's a few things I've done with it and I welcome anyone else's experiences, opinions, or ideas.
Jamaican Jerk Turkey Breast with 'Rice and Peas' and Fried Plantains
Miso Tilefish with Baby Bok Choy and Shiitake Mushrooms
Ribeye with the Perfect Egg Yolk
Dude hallucinating in the wee hours.
cool glad to be able to wait on the vac sealer limited cash flow. The Sansaire looks like a winner!! 
I hope receive in the next days. 
