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Sous Vide Cookbook

Author : Sarah James
ISBN : 1623157471
Genre :
File Size : 82. 45 MB
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Whether you re just starting to sous vide or looking to improve your sous vide skills, the foolproof instructions in The Essential Sous Vide Cookbook will help you recreate your favorite restaurant experiences using the ease of sous vide with this collection of simple yet delectable recipes. Cooking sous vide is a technique like no other. The quality of sous vide meals is nearly impossible to achieve through traditional cooking methods. However, creating an impressive sous vide dish is surprisingly easy especially with the right sous vide cookbook. Food writer Sarah James came to sous vide by happenstance. She was introduced while working as a food editor and, though she d never sous vided before, her interest was peaked enough to purchase one of the first machines to market. What began as a curious interest quickly became an obsession that eventually led her to create the popular food blog Sousvidely.com. In The Essential Sous Vide Cookbook, Sarah offers creative recipes for making your own restaurant-quality meals from the comfort of your own kitchen. You ll prepare perfectly tender meats, enhance the vibrant flavors in your favorite vegetables, create luscious desserts, and even make your favorite cocktails. SOUS VIDE 101 Even those familiar with the technique need a refresher. Get ready for success by reviewing the basics including selecting a sous vide machine (if you don t have one already!) and the proper way to prep, season, and cook. PRIMED AND READY The Essential Sous Vide Cookbook includes a troubleshooting guide for any issues that may arise, as well as temperature and cook time charts for when you re ready to try the technique on your own. EXCITING RECIPES Enjoy recipes that will satisfy all your cravings whether it be hearty chili, juicy hamburgers, crispy french fries, Korean-style BBQ, or ice cream made to order. This sous vide cookbook also features recipes from chefs and bloggers around the web. TIPS & TRICKS Helpful features such as unique substitution suggestions, a kitchen tool guide, and interesting sous vide facts will take your sous vide know-how to the next level. Whether you re just starting out or you re a seasoned home cook, The Essential Sous Vide Cookbook delivers everything that you need to sous vide with all the gain and none of the fuss. "

Sous Vide At Home

Author : Lisa Q. Fetterman
ISBN : 9780399578076
Genre : Cooking
File Size : 21. 9 MB
Format : PDF, ePub
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Sous vide 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.

Under Pressure

Author : Thomas Keller
ISBN : 1579653510
Genre : Cooking
File Size : 46. 44 MB
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A leading chef explains the techniques of cooking under pressure and how to use the optimum cooking temperature to achieve spectacular culinary results, presenting a collection of never-before-published recipes from his landmark restaurants for meat, fish, shellfish, fruits, vegetables, and more.

The Complete Sous Vide Cookbook

Author : Chris McDonald
ISBN : 0778805239
Genre : Cooking
File Size : 74. 40 MB
Format : PDF, ePub
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Because of their cost and size, sous vide cooking devices were once found only in professional kitchens, but that all changed when affordable models hit the retail market. Home cooks are now embracing sous vide in record numbers. In sous vide cooking, food is sealed in plastic bags and submerged in hot (but not boiling) water for long and slow cooking. The end result is food which is juicy and tender. Cooking sous vide also means that temperatures can be maintained within tenths of a degree, which is essential for certain cuts of meat. The hot water also intensifies favors and the resulting texture of the food is perfect. Chris McDonald is a brilliant chef who has long used sous vide to create sublime dishes and he now brings this expertise to the home cook. His recipes are spectacularly delicious yet easy to execute. Eight pages of step-by-step photos provide all the necessary information to start sous vide cooking.

The Sous Vide Kitchen

Author : Christina Wylie
ISBN : 9780760352038
Genre : Cooking
File Size : 23. 58 MB
Format : PDF, Kindle
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Use sous vide to cook absolutely anything! 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—now you can do the same. Join sous vide recipe developer Christina Wylie and take your skills to the next level: Use sous vide to make the perfect 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 100 recipes to explore, this book will help you get the most out of sous vide.

Sous Vide

Author : Chris Holland (Chef)
ISBN : 0992763800
Genre : Sous-vide cooking
File Size : 78. 41 MB
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The Sous Vide Recipe Book

Author : Norma Miller
ISBN : 9780716023395
Genre : Cooking
File Size : 70. 24 MB
Format : PDF, Kindle
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Sous vide is a method of cooking food in vacuum-sealed pouches in a water bath at an accurately determined temperature. This enables the food to be cooked evenly, retaining the juices and aromas which are often lost by traditional cooking methods. Meat, in particular, becomes tender and succulent when cooked in a sous vide. Professional chefs such as Heston Blumenthal have favoured this form of cooking for some time and featured it on their TV shows.Now manufacturers are making water baths available at affordable prices for cooking at home so that all of us can benefit from this new method of cooking.

At Home With Sous Vide

Author : Dale Prentice
ISBN : 0987526324
Genre : Cooking
File Size : 86. 80 MB
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Salted

Author : Mark Bitterman
ISBN : 9781607740889
Genre : Cooking
File Size : 88. 24 MB
Format : PDF, Docs
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James Beard Cookbook Award Winner. IACP Cookbook Award Finalist in two categories. In Salted, Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, Salted also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts. Salting is one of the more ingrained habits in cooking, and according to Bitterman, all habits need to be questioned. He challenges you to think creatively about salting, promising that by understanding and mastering the principles behind it—and becoming familiar with the primary types of artisanal salts available—you will be better equipped to get the best results for your individual cooking style and personal taste. Whether he’s detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman’s mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain. Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a revelation,” he urges, “no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt’s crystalline beauty, is as varied, or as storied.” Winner – 2011 James Beard Cookbook Award – Reference & Scholarship Category

Immersed

Author : Philip Preston
ISBN : 0990377202
Genre :
File Size : 57. 36 MB
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Cooking is ultimately about preparing food with heat. Therefore, the more temperature control you have, the more control you have over the outcome. Sous Vide is the most precise and forgiving of today's cooking methods. This book is a guide to that Sous Vide cooking.Although the name "Sous Vide" may sound unfamiliar, it shouldn't. Instead it simply refers to a cooking method that has actually been around in some form since our ancestors started experimenting with fire! Over the years that Sous Vide method has continually evolved and become better understood until it has formed today's extraordinarily user friendly, versatile, safe and efficient cooking technique perfect for both home and professional kitchens. Combined with roasting, searing and other more well known methods, Sous Vide cooking produces results that can't be replicated any other way. Whether readers are just starring to learn about Sous Vide cooking or are already well acquainted, this book will provide the information needed to expand their kitchen horizons with ease. More specifically, the book presents the fundamentals behind all key aspects of the Sous Vide concept including equipment and packaging, vacuum packaging, cooking times and temperatures and safety. It also includes a wide array of tested recipes chosen for their core techniques which can be easily combined and expanded to form an unsurpassed repertoire of meal sensations that can not be created any other way.The book was developed by Philip Preston with the support of his culinary team at PolyScience, a leading innovator in precise temperature control. That team loves to cook and is constantly exploring all aspects of the culinary arts and sciences for ideas to help readers easily, consistently and cost effectively create signature dining experiences, anytime they want. In turn, the world's most accomplished kitchen experts now depend on PolyScience for their precise temperature control and other kitchen products to turn their culinary visions into realities. Many of those culinary stars have contributed to this book in order to help readers take control of their kitchens.

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