I'm actually thinking of putting together an 'Introduction to sous vide' class/demonstration for our local Skills Centre. It would be for a 3 hour class of an afternoon or evening.
Obviously the first thing to cover would be food safety and pasteurisation and why the low temps are ok.
At the moment I'm considering using skinless chicken breast and a steak as samples that can be cooked during the class time. This would also give an opportunity to cover finishing with searing and a little bit on oils.
Thought I might also have a sample (cooked but needing finishing) of a slow cook like a roast or beef cheek.
And we could also cover some vegie basics.
But I was wondering if there was anything you guys wish you had known when you first started out.