Hey, I've gotten a lot of new plussers thanks to +Shinae Choi Robinson and +Jake Croston, +Chef Dennis Littley -- Much of what I cook is Sous-Vide, primarily because I think it is fun. When I work from home it is also a very time saving way of cooking that'll if you keep tabs on what you are doing will pretty much guarantee perfect results. I put together a list a while back with resources for those of you wanting to get started. 
Thinking about getting into sous-vide?

From WikiPedia : French for "under vacuum")[1] is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to cook the item evenly, not overcook the outside while still keeping the inside at the same 'doneness' and to keep the food juicier.

I've been doing this for a while, as an engineer it really nudges my nerdy side. Cooking proteins this way is really simple and if you ever worked a line it is like having someone else on proteins when you are on sauces or running the line.

Getting started is really simple, I just wanted to list all the possible options I know of to get started, this is somewhat a bookmark list for myself as well...

The first part, - sealing your foods.
You could use Ziploc bags, I'd strongly advise against it. You'll be more poaching than cooking in no air. I know Ruhlman thinks it is great. I think it is almost okay for really great steaks.

The basic foodsaver:
http://www.amazon.com/FoodSaver-Advanced-Design-Vacuum-Sealer/dp/B000F9PNF8/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1328238092&sr=1-6

I've had 3 different foodsavers, they all pretty much blew chunks and the bags are expensive.

This one I havent't tried, it has gotten good reviews.
http://www.amazon.com/Weston-65-0201-Pro-2300-Vacuum-Sealer/dp/B001GP81R2/ref=sr_1_9?s=kitchen&ie=UTF8&qid=1328238092&sr=1-9

That leads in to - if you actually want vacuum, you need a chamber sealer.
http://www.amazon.com/VacMaster-VP210C-Chamber-Machine-Metallic/dp/B001Q3LSW4/ref=sr_1_24?s=kitchen&ie=UTF8&qid=1328238092&sr=1-24

For small sous-vide stuff, you'll be fine with a food-saver like application, as temperature rise; not so much your baggies will start floating and expanding.

I ended up with the Vacmaster 215c, mainly because of the pump + lifetime, if you want to go higher in cost, what usually is recommended on egullet is Bosh pump systems.

Otay, so we have our food packaged :)

Btw, a chamber vacuum also allows you to do things like compressed fruits, infusion and whatnot else that you see in newer culinary books.

Now you need to get to the cooking part, luckily this market really has exploded.

Top of the line stuff:

http://www.cuisinetechnology.com/sousvide-thermal-circulator.php

http://www.cuisinetechnology.com/sousvide.php

That thing is huge, I just saw it at Williams Sonoma the other day.

So....

If that is too expensive?

http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen

http://www.sousvidesupreme.com/default.aspx?RD=1

http://www.fusionchef.us/us/1_3_1_2_pearl_z_fusionchef.html

http://freshmealssolutions.com/

http://www.vac-star.com/en/p134-SousVideChef.html

http://www.addelice.com/shop/default/cuisson-sous-vide-basse-temperature.html

And if that is too expensive or you just like to build things

http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/

http://boingboing.net/2011/11/04/diy-sous-vide-cooking.html

http://www.tomordway.com/PID_Controller/SousVideController.html

Once you are done building and looking at all the products, I'd also suggest these resources:

http://www.douglasbaldwin.com/sous-vide.html

http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/

http://www.amazon.com/Under-Pressure-Cooking-Sous-Vide/dp/1579653510

Oh, and have fun!!!
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