Here's a wealth of info:
The first link is the intro stuff, 2nd link are tons of recipes.
In case you don't know, when a chart says, like, 1-3 hours, it means internal temp should be reached at about an hour, noticeable deterioration of texture begins near hour 3....
This guy, Kenji, is one who was doing it before the craze. Some info is good to double-check, as some can be a bit dated.
Check your finished temps & you should be good
Welcome to the jungle...
https://www.seriouseats.com/sous-vide-101https://www.seriouseats.com/recipes/top ... /sous-vide