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Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1945256494
Category : Cooking
Languages : en
Pages : 233
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Book Description
Sous Vide for Everybody is an approachable cookbook that demystifies sous vide cooking and demonstrates how it can make your life easier, while also giving you the tools to try exciting new dishes. Originally from the French for "under vacuum" because it often involves sealing food in plastic, sous vide allows you to cook food gently in an automatic water bath to the perfect temperature. That may sound intimidating, but the technique has trickled down from experimental fine-dining restaurant kitchens to the home kitchen precisely because it's an easy, convenient, and hands-off way to cook. Sous vide not only makes traditional cooking easier and more foolproof, it often can help to make food taste better, taking away all the guesswork and giving you back some free time. In this cookbook, you will find recipes that teach you how to cook sous vide, starting with basics like the perfect steak or soft-cooked egg. You will also find recipes that expand your knowledge and creativity in the kitchen using sous vide, from a holiday-worthy chuck roast that tastes like a prime rib at a fraction of the cost to eggs Benedict to fruit-on-the-bottom yogurt cups.
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1945256494
Category : Cooking
Languages : en
Pages : 233
Get Book Here
Book Description
Sous Vide for Everybody is an approachable cookbook that demystifies sous vide cooking and demonstrates how it can make your life easier, while also giving you the tools to try exciting new dishes. Originally from the French for "under vacuum" because it often involves sealing food in plastic, sous vide allows you to cook food gently in an automatic water bath to the perfect temperature. That may sound intimidating, but the technique has trickled down from experimental fine-dining restaurant kitchens to the home kitchen precisely because it's an easy, convenient, and hands-off way to cook. Sous vide not only makes traditional cooking easier and more foolproof, it often can help to make food taste better, taking away all the guesswork and giving you back some free time. In this cookbook, you will find recipes that teach you how to cook sous vide, starting with basics like the perfect steak or soft-cooked egg. You will also find recipes that expand your knowledge and creativity in the kitchen using sous vide, from a holiday-worthy chuck roast that tastes like a prime rib at a fraction of the cost to eggs Benedict to fruit-on-the-bottom yogurt cups.
Author: Daniel Shumski
Publisher: Workman Publishing
ISBN: 1523512334
Category : Cooking
Languages : en
Pages : 241
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Book Description
Once used only by professional chefs, sous vide - a technique in which food is sealed in a bag and then cooked in a bath of warm, circulating water - is now taking off with home cooks. The reason is simple - you can pick up a top-rated circulator (the device needed to cook sous vide) for about a hundred bucks, and in no time start enjoying perfectly cooked steaks, custardy eggs, vegetables at the peak of flavour and bite, and more. But you will need help, which is where Daniel Shumski comes in. Just as he tamed the once intimidating pressure-cooker-on-steroids in his bestselling How to Instant Pot, Shumski now offers How to Sous Vide, a friendly, rigorously tested guide that demystifies cooking sous vide at home. First, Shumski gives readers all the knowledge they need to start - how to use the circulator, set up a water bath, seal food inside the bag, and dial in precise cooking times and temperatures for every ingredient. Following are delicious, inventive recipes, plus amazing hacks (how to sous vide cold-brew coffee!), that take full advantage of this revolutionary technique: Carnitas-Style Pork Shoulder, Miso-Butter Carrots, Chili-Garlic Shrimp - even incredible desserts cooked in a jar, like Berry-Chocolate Cheesecake and Salted Dulce de Leche. And suddenly you're cooking at a whole new level.
Author: Lisa Q. Fetterman
Publisher: Ten Speed Press
ISBN: 0399578064
Category : Cooking
Languages : en
Pages : 290
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Book Description
A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku—the first affordable sous vide machine—comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.
Author: Barrett Williams
Publisher: Barrett Williams
ISBN:
Category : Cooking
Languages : en
Pages : 92
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Book Description
Sous Vide Mastery The Ultimate Guide to Precision Cooking Embark on a culinary journey that transforms the ordinary into extraordinary with "Sous Vide Mastery," the comprehensive guide to mastering the art of sous vide cooking. Unlock the secrets to preparing restaurant-quality meals with unparalleled flavor and texture, all from the comfort of your own kitchen. As you delve into the beginning chapters, you are introduced to the foundational elements of sous vide cooking, exploring its fascinating evolution and essential principles. Through an enriching tour of time and temperature, your understanding of this innovative cooking technique will deepen, equipping you with the knowledge to embark on your own sous vide adventures. Discover the science that elevates sous vide above conventional cooking methods. Learn to harness consistency through precision, observe the mystique of the Maillard reaction, and adapt sous vide to an array of food textures. This book intricately uncovers the molecules behind the magic, ensuring each meal you craft is a testament to taste and tenderness. The invaluable insights within "Sous Vide Mastery" guide you through setting up your very own sous vide station — a sanctuary for succulence and flavor. Delving into the essential techniques, you will become adept at vacuum sealing, managing water baths, and fine-tuning temperature control to craft dishes that resonate with perfection. Unleash the potential of every ingredient, from the tenderest cuts of beef perfected in their submerged sanctuary to the vibrant, nutrient-rich vegetables that retain their color and bite. Revel in the chapter dedicated to sous vide meats, where beef, poultry, pork, lamb, and game reach unprecedented heights of deliciousness, or explore the delicate realm of sous vide seafood, taking the pearls of the ocean to peaks of palatable delight. Not merely content with main courses, "Sous Vide Mastery" dedicates a beautiful ballet of balance to vegetables, sweets, and sauces; unfolding the pages is akin to lifting the lid off a treasure chest bursting with sous vide gems. And for those seeking the final polish on their culinary composition, the art of finishing illustrates post-sous vide searing, sauces, and the thrill of textural contrasts. Prepare to elevate your recipe development, expertly understanding ingredient behavior and engineering balanced dishes that resonate with your personal palate. Expand your skill set with chapters on seamless meal planning, integrating sous vide with traditional cooking, and even advancing to large-scale sous vide operations — a veritable feast for the aspiring home chef or the seasoned professional. Challenge common sous vide pitfalls with a troubleshooting guide that equips you to overcome any obstacle, ensuring your culinary adventures remain unblemished by typical errors. From safe storage practices to reheating protocols that preserve the integrity of your creations, this book will become an essential reference in your culinary repertoire. Dive into the pages of "Sous Vide Mastery" and transform your culinary dreams into a delicious reality, one precise temperature at a time.
Author: Christina Wylie
Publisher: Voyageur Press (MN)
ISBN: 0760352038
Category : Cooking
Languages : en
Pages : 291
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Book Description
Learn how to cook sous vide, where food is sealed in a plastic bag and submerged in hot water for long, slow cooking. The result: reliably juicy meat and tender vegetables.
Author: Steve Cylka
Publisher: Simon and Schuster
ISBN: 1440588376
Category : Cooking
Languages : en
Pages : 288
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Book Description
Try cooking under pressure! Crisp, vibrant vegetables. Meltingly tender meats. Soft poached eggs. Creating a perfectly cooked meal is easy when using the sous vide method. Sous vide means cooking "under vacuum," literally in a vacuum-sealed bag in a temperature-controlled water bath. When cooking foods under careful temperature control, you get incredible results--no overdrying, no burning, no undercooking, and no mess! Complete with 150 mouthwatering sous vide recipes including: Eggs Florentine Honey Garlic Chicken Wings Flank Steak, Apricot, and Brie Bites Pumpkin and Apple Soup Bacon and Egg Potato Salad Risotto with Parmesan and Cheese Sous Vide Chicken and Caesar Salad Thai Pork Chops with Green Curry Sauce Rum Raisin and Pecan Rice Pudding Egg Nog Featuring step-by-step instructions and information on the latest models, The Everything Guide to Cooking Sous Vide is an essential resource for home cooks everywhere who want to learn to prepare delicious food using the sous vide method. This no-fuss guide will have you cooking like a top chef in no time!
Author: Christina Wylie
Publisher: Voyageur Press
ISBN: 0760369232
Category : Cooking
Languages : en
Pages : 195
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Book Description
The sous vide, the affordable and revolutionary cooking device now available everywhere, cooks any food for every meal to perfection. In this simple and easier-to-use edition of The Sous Vide Kitchen, join Anova sous vide recipe developer, Christina Wylie, and take your skills to the next level! If you own a sous vide machine, chances are you’ve tried it out by cooking burgers, steak, and pork. But that’s just the beginning. For years, restaurants have used sous vide to perfectly cook a wide variety of foods, including eggs, vegetables, and more. Now you can do the same in your home kitchen! Use sous vide to make the perfect breakfast of soft boiled eggs, then go further and learn how to use it to make scrambled eggs, overnight oatmeal, and other breakfast staples. For lunch, try topping your salad with perfectly cooked sous vide tuna or salmon (the secret is a short brine). For dinner, the options are endless. Choose from Asian dishes like Char Siu Pork Loin and Miso-Marinated Cod, reinvent a favorite with the Deconstructed Beef Wellington or Spicy Southern-Fried Chicken, or enjoy a surprisingly simple 48-Hour Beef Brisket. Finish the meal with a sous vide twist on cheesecake or a nightcap of homemade spiced rum (speed-infused using sous vide, of course). With recommended times and temperatures for every recipe, unique combinations of sous vide with other cooking techniques, and more than 70 recipes to explore, this book will help you get the most out of sous vide.
Author: Hugh Acheson
Publisher: Clarkson Potter
ISBN: 1984822284
Category : Cooking
Languages : en
Pages : 290
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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: Chelsea Cole
Publisher: A Duck's Oven, LLC
ISBN: 0998049921
Category : Cooking
Languages : en
Pages : 158
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Book Description
Sous Vide Meal Prep is Chelsea Cole’s second cookbook, following Everyday Sous Vide. This new cookbook teaches home cooks Chelsea’s method for incorporating sous vide cooking into their meal prepping routines so they’ll never find themselves wondering, “What can I possibly make for dinner tonight?” again. In Sous Vide Meal Prep, you’ll learn Chelsea’s process of buying in bulk, doing a little prep work, freezing, sous viding, and finishing. You’ll find overviews of how to prepare over a dozen different meats and seafoods; a library of “mix and match” rubs, marinades, sauces, and more; slightly elevated make ahead recipes for those nights you want to get fancy; sous vide side dishes to keep in your freezer; and even a few breakfast recipes, because what would a sous vide cookbook be without egg bites, the ultimate meal prep breakfast? Sous vide cooking isn’t just for experienced or professional chefs: it’s a game changer for home cooks, too. With Chelsea’s new cookbook, the dinner preparers of the world will learn how sous vide cooking can do the heavy lifting for them when it comes to getting something delicious on the table every night. "One of the biggest benefits of sous vide is being able to perfectly cook meat and then take it in a thousand different flavor directions. In Sous Vide Meal Prep, Chelsea takes that concept to the extreme with dozens of rubs, marinades and sauces that will perfectly complement that amazing piece of food you just sous vided! Combined with Chelsea's gorgeous photos, conversational writing, and creative make-ahead recipes make this the ideal book for anyone who doesn't want their busy schedules to get in the way of creating incredible food!" - Jason Logsdon, author of Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking and several other cookbooks
Author: Jeffrey M. Farber
Publisher: Routledge
ISBN: 135142176X
Category : Technology & Engineering
Languages : en
Pages : 475
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Book Description
This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications. The use of these technologies with all applicable food product categories is examined. The authors are specialists in these preservation/packaging methods from North America and Europe. All significant aspects are examined including processes and materials, applications, microbiological control, and regulations and guidelines. Topics of special interest include use of hurdles, HACCP, gas absorbents and generators, and time-temperature indicators. Extensive practical reference data is economically presented in tables.
