Hi again Jess, when working with novice cooks this cat first tells them, “Go slow to go fast.”
Don’t rush into this. SV is an entirely different cooking technique from the conventional cooking you know. Most of the rules and standards you previously followed don’t apply. Think about the technique you are employing, not recipe. Start with simple, easy menu items such as Chicken Thighs or Breasts.
Above all, start keeping your Cooking Journal now. I’m a digital age Luddite so i maintain a detailed written record of every new item i cook. Those more advanced in the use of contemporary technology will use their preferred devices.
For every cook record the item by name,
its thickness (not weight),
the cooking time and temperature setting,
oven mode used,
and most importantly your objective comments on results attained.
If perfection was not attained, or nearly so, also note recommended changes you will make the next time you cook the same item.
Gradually your Journal becomes your personal recipe development tool enabling you to cook items you enjoy precisely the way you best enjoy them every time. Doing this will enable you to become ever-better.
Here’s a link to a useful site all about cooking with steam:
Low temperature cooking has its pitfalls for those accustom to the relative safety of conventional cooking. Although written for water based Sous Vide cooking, the following link contains useful information on food safety and the SV cooking technique that you need to know.
Do the work and you will do well.