I'm not sure that I'm even spelling this right, but I'm looking for information about sud vide cooking. It's a technique that involves cryovacing (sp?) ingredients, immersing them in water, and cooking them at a very low temperature. I've had short ribs cooked this way and they were extraordinary--cooked for 48 hours and yet the meat was still dense, no where near falling apart, though it was quite tender. The flesh was a deep red, not brown like most long cooked meats. And the flavor, well the flavor was like no other beef I've ever tasted.
Anyway, I'm looking for more information about this type of cooking. I know that Michel Roland made it popular in France some years back and taught it to some other chefs, including Alain Ducasse and Laurent Gras. Anyone know of any resources where I might find out more about this style of cooking? Any help is much appreciated.