Hello, fellow friends of sous-vide cooking, and welcome back to a very indulgent installment of of Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator.
You've never cooked sous vide before, and it's unlike any kind of cooking you've done in the past. Where should you start? What should you cook first? Here's a simple, no-nonsense guide to the essential tools, plus some basic foods and techniques that should be at the top of any first-time sous vide cook's list—the ones that will show you results beyond anything you've achieved through more traditional methods.