re: Top Sous Vide Recipe/Ideas?

I use a 3 gallon stock pot, one less thing to take up cabinet space.

You can pasteurize using sous vide, allowing you to cook boneless skinless chicken breast to 145F instead of 165F. The first time you do it you'll be blown away by how good chicken breast can be. Highly recommend.

Do some salmon to 120F, chill it, dry it off, then sear back to serving temp. You won't get a better cut of fish in any restaurant.

Kenji has all the good info on sous vide.