Sous vide uses lower than normal cooking temperatures. If not done with care, this can create conditions that promote the growth of harmful bacteria. For an excellent guide to safe sous vide cooking temperatures and food handling practices, as well as time and temperature charts, see Douglas Baldwin's book and web-site "A Practical Guide to Sous Vide Cooking"
Different chefs have different ideas on exactly what constitutes a perfect egg. But the precise temperature control of your sous vide cooker will let you achieve your perfect egg every time.
Sirloin Tip-Strip with Grilled Zuccini
Cooked 90 minutes @ 57C.
Haddock Fillets with haricots verts and orange saffron sauce. (one of our favorites!)Cooked 20 minutes @ 54.5C