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Author: Greg Mrvich
Publisher: Simon and Schuster
ISBN: 1612438040
Category : Cooking
Languages : en
Pages : 281
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Book Description
Learn to make no-fail, mind-blowing barbeque with your sous vide in this cookbook full of tips, techniques, and recipes. Packed with helpful photos and step-by-step tutorials, this book shows how to use your sous vide’s precision temperature control to cook moist, flavorful meats every time. Then it goes further. Author Greg Mrvich reveals his proven techniques and secret tricks for juicy, tender meat with a crispy, caramelized bark and perfect, smoky flavor. With options for finishing outside in your smoker or on the grill, the book’s fifty recipes cover everything from backyard classics to gourmet creations, including: •Barbecue Beef Brisket •Cedar-Plank Chicken Breast •Carne Asada Tacos •Mediterranean Lamb Kebabs •Turkey Skillet Stew •Seared Wasabi Ginger Crusted Tuna •Santa Maria Tri-Tip
Author: Meathead Goldwyn
Publisher: HarperCollins
ISBN: 0544018508
Category : Cooking
Languages : en
Pages : 400
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Book Description
New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1645
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Book Description
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Author: Greg Mrvich
Publisher: Simon and Schuster
ISBN: 1612438040
Category : Cooking
Languages : en
Pages : 281
Get Book Here
Book Description
Learn to make no-fail, mind-blowing barbeque with your sous vide in this cookbook full of tips, techniques, and recipes. Packed with helpful photos and step-by-step tutorials, this book shows how to use your sous vide’s precision temperature control to cook moist, flavorful meats every time. Then it goes further. Author Greg Mrvich reveals his proven techniques and secret tricks for juicy, tender meat with a crispy, caramelized bark and perfect, smoky flavor. With options for finishing outside in your smoker or on the grill, the book’s fifty recipes cover everything from backyard classics to gourmet creations, including: •Barbecue Beef Brisket •Cedar-Plank Chicken Breast •Carne Asada Tacos •Mediterranean Lamb Kebabs •Turkey Skillet Stew •Seared Wasabi Ginger Crusted Tuna •Santa Maria Tri-Tip
Author: Meathead Goldwyn
Publisher: Deep Dive Guides a division of Meathead’s AmazingRibs.com
ISBN:
Category : Cooking
Languages : en
Pages : 213
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Book Description
By marrying water and fire, by marrying sous vide with the grill or smoker, you get "sous vide que", and you can achieve extraordinary results, in many cases, better than with either cooking method on its own. With this book you will learn all the basics of sous vide along with never-before-published safety info and learn how to use fire and smoke to amp the food up. We'll show you how to sear on a grill, gas or charcoal, on top of a charcoal chimney at well over 1000F, with a torch, and how to add smoke. You'll learn that is better to add smoke and spice after sous vide, get our recommendations on tools, and get links to a growing list of recipes. But most important, we have busted myths and super simplified cooking temperatures and times and you can download and print a great chart.
Author: Darrin Wilson
Publisher: Fire and Water Cooking LLC.
ISBN: 9781735857107
Category :
Languages : en
Pages : 122
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Book Description
Have you ever wondered what it would be like to be able to cook food to an exact temperature and texture without a lot of fuss and hassle? The sous vide cooking method can work hand in hand with your smoker and grill to make some of the best food you have ever made! It can also produce a finished product unlike any you can produce with using these methods on their own. Have you ever wondered what tender, juicy, beef brisket would taste like if cooked medium rare instead of well done? What about succulent beef ribs? Ever wondered the best way to cook smoked chicken and pork without drying it out? This book will give you the tools and techniques to do just that. Combing the elements of "Fire & Water" can open up a whole new cooking experience for even the most novice of home cooks. None of the techniques are super hard and the recipes included are easy and can be customized for your own personal tastes. We walk you though the equipment, process, and all that are needed to get you started and experimenting on your own.
Author: Aaron Franklin
Publisher: Ten Speed Press
ISBN: 0399580964
Category : Cooking
Languages : en
Pages : 226
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Book Description
The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue. “This book will have you salivating by the end of the introduction.”—Nick Offerman Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. And it’s no surprise that his steak is perfect, every time—he is a fire whisperer, after all, and as good at grilling beef as he is at smoking it. In Franklin Steak, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? Franklin Steak has you covered. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.
Author: Mitch Benjamin
Publisher:
ISBN: 1592339956
Category : Cooking
Languages : en
Pages : 210
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Book Description
In BBQ Revolution, you'll find mouthwatering 'que from classic competition-winning recipes to more creative fare from renowned pitmaster and popular Char Bar restaurant owner Mitch Benjamin (aka Meat Mitch).
Author: Hugh Acheson
Publisher: National Geographic Books
ISBN: 1984822284
Category : Cooking
Languages : en
Pages : 0
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Book Description
Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. NAMED ONE OF FALL'S BEST COOKBOOKS BY FOOD & WINE Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens. The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish. Praise for Sous Vide “High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting.”—Publishers Weekly
Author: Chris Holland (Chef)
Publisher:
ISBN: 9780992763800
Category : Sous-vide cooking
Languages : en
Pages : 207
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Book Description
Author: Lisa Q. Fetterman
Publisher: Ten Speed Press
ISBN: 0399582029
Category : Cooking
Languages : en
Pages : 192
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Book Description
A follow-up to the successful Sous Vide at Home, with 65 recipes for easy weeknight meals using this popular cooking technique to greatest effect. Sous Vide Made Simple couples the home sous vide machine with a do-ahead approach to help you streamline your cooking. The book centers around foolproof master recipes for flawless meat, poultry, fish, and vegetables that can be made quickly and easily (and in advance!) with your home immersion circulator, and then 50 spin-off recipes for turning these into crowd-pleasing full meals. Nearly all of the recipes can be prepped in advance, and then finished using a conventional cooking method, and on the table in under an hour. Unlike other sous vide cookbooks, Sous Vide Made Simple isn't just meat and potatoes, instead, it's packed with vegetables, lighter fare, and globally inspired food, like Grilled Fish Tacos with Mango Salsa, Cauliflower Steaks with Almonds and Kalamata Yogurt Sauce, Carnitas Tacos with Salsa Verde, and Eggplant Shakshuka—as well as improved classics like Beef Bourguignon Pot Roast and Grilled Pork Chops with Apple Chutney—and every recipe is accompanied by a beautiful photograph. Partly a how-to manual and partly a cookbook, Sous Video Made Simple gives the home cook, sous vide novice and old pro alike, all the information and encouragement to incorporate sous vide technology into a delicious everyday cooking repertoire.
