Sous Vide Cookbook: Remarkable Sous-Vide Recipes for Cooking at Home (Cooking in Vacuum)

By Harry Stewart

Are you still choosing between healthy and tasty food?
Here is solution for you
You shouldn’t have to go out to expensive restaurants just to eat perfectly cooked food. Whether you’re a sous vide enthusiast seeking to add new recipes to your repertoire, or just getting into the technique, this book will show you how easy it is to make restaurant quality food in your very own home.
Sous Vide attracts people all over the world. This method can cook the wide variety of the meals; especially this thing makes the technology in-demand nowadays. The restaurant method of cooking attracts not only chefs but a housewife and just food lovers.
Contents of the book:

• • Chapter 1 - Introduction Of The Sous Vide
  
  

• • Chapter 2 - Sous Vide V/S Conventional Cooking Technique
  
  

• • Chapter 3 - How Does The Sous Vide Technique Improve Presentation?
  
  

• • Chapter 4 - How To Properly Cook Using The Sous Vide Technique?
  
  

• • Chapter 5 - The First Rule Of Sous Vide Is Safety
  
  

• • Chapter 6 - Some Additional Specific Tips To Safe Sous Vide
  
  

• • Recipes
  
  

Inside this cookbook you'll find only the best SousVide recipes for:

• • Breakfast
  
  

• • Meat
  
  

• • Poultry
  
  

• • Seafood
  
  

• • Sides
  
  

• • Desserts
  
  

If you want to use sous vide to prepare amazing food simply and easily then this is the book for you!

• Language: English
• Publisher: Publishdrive
• Release date: Oct 30, 2017

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Chapter 1 - Introduction Of The Sous Vide

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There is no secret that the Sous Vide cooking technique is something special & really delicious. But a lot of people are still afraid of it & as a result continue to order Sous Vide dishes only in restaurants. You can cook Sous Vide at home - that's a stupid dream, is it? No. Today is a great time to get these thoughts out of your brain, because you can cook tender & juicy meat, flaky fish, & even super awesome desserts using your own home Sous Vide method.

Sous Vide (French for under vacuum) is a really amazing technique of cooking when the products are sealed in a special plastic bag with air pumped out. The next step is to transfer the bag into a water bath with preheated water at a constant temperature. Usually, the temperature does not exceed about 60 to 65 degrees, but it depends on the product & its desired doneness. As a result, you get a properly cooked meal without overcooking or burning. Please note that this cooking technique should not be confused with boiling, because the product has no contact with water & the temperature is maintained at a level below boiling point. The chemical & physical processes that occur with the product make it a juicy delicacy.

You can buy a special Sous Vide machine, usually used in restaurants, but you can gather all materials & make Sous Vide water bath by yourself.

Here is the list you need to transform your kitchen into an amazing Sous Vide restaurant:

Digital thermometer. To maintain the water at a stable temperature is the most crucial challenge cooking Sous Vide.

Water bath. Large stockpot about 9 to 10-quart will be perfect for it.

Weights. Please use small weights to prevent floating food on the top of the water bath. Weights can be replaced simply by anything not afraid of high temperatures; put it with the product right in the plastic bag.

You should use ladle or other kitchen tool to get your ready meal out of the water bath.

If you still want to continue cooking after the