The Baltimore Sun published a nice article on how to cook salmon sous-vide in a ziploc bag on the stovetop. The article suggests sticking to fish, because it cooks quickly and you don't have to fiddle with the heat as long. Seems like good advice.
(Baltimore Sun)
Overall it's pretty cool, until the part where they discourage home sous vide:
"To me, that's a little scary," said Todd Eucke, senior marketing manager for Cuisine Solutions, an Alexandria, Va., firm that prepares sous-vide cuisine for hotels and restaurants across the country.
I don't want to say that guy might be biased, but that guy might be biased. Thanks for the fear-mongering!
