FoodSaver bags are safe in boiling water (212 degrees), which makes 'em safe in 130 degree water too.

This is a very interesting way of cooking. Thanks for sharing, might be something to consider one day for myself.

There is some credence to this, according to some recent studies. Seems the culprits are BPA, phthalates, and other plasticizers, which are not used in FoodSaver bags (which I use).

If done right, it's fine. The FDA's guidance for safe temps isn't exactly accurate - they can't give you a time/temp range because they need an idiot to be able to understand it. It's not as simple as temperature; time plays a major part. As one of the books I read about it (Baldwin's Guide to Sous Vide Cooking) says, food safety is about time AND temp - some temps thought to be too low for some foods are perfectly safe if cooked for a long enough time.

At low temps given time, you pasteurize the meat, killing the bacteria. It just takes a little while. The lower the temp the longer it needs to be in the sous vide.

That's one of the benefits of sous vide; you can cook the product to the temperature where it tastes the best. Chicken at 165 is tough and dry; chicken in sous vide at 140 is tender, juicy and delicious.

It was at 135 for 3+ hours. Popped it in before the wife and I went to watch The Avengers.

The salmon has been one of my go-to meals for a while. I'm just really impressed with it in sous vide. Doing it for lunch right now, as a matter of fact. Just popped a couple frozen fillets in with some salt, butter and a lemon wedge. Will probably do some farm fresh corn with it... or some sugar snap peas.

How much did you pay for this? Not going to read all 14 pages.

The Sous Vide Supreme Demi (the smaller version) was $300 (up to $329 on Amazon now). Since I bought it, most reviews have said the bigger version isn't worth the extra $100. It only takes the bath from 8.7 to 10 liters capacity. And at least for me - just me and my wife, and we don't do a lot of entertaining - the Demi is plenty big.

Still playing around... cod is just OK sous vide. Nothing special. It's nice to be able to get something to the perfect temperature with little work and no oversight, but the cod was just OK.

I did do some sous vide chicken thighs the other day, and they were outstanding. The sous vide really rendered out a lot of the skin fat, so when I put the skin down in the pan, it came out incredibly crispy.

I had a steak cooked this way at the W in NY but they didn't sear it. It was certainly tender and perfectly done but I couldn't quite get over the grayness. Your way looks better.

What?!?! Sounds like a mistake.

My first go at prime steaks in the sous vide... I've got a nice rub on some prime sirloins, just finished up a herb gravy, going to do some roasted new potatoes and onions (both from the farmer's market) and some green beans amandine.

How long do those go in for?

Anywhere from 2-12 hours. I'll have them in for about 6 today.