Sous Vide Cookbook: The Complete Sous Vide Cooking Guide For Beginners

By Arthur Rodriquez

Have you ever wondered how various restaurants in the world make perfectly cooked meals that is tasty, flavorful and tender? Have you ever desired to cook just the same quality of food in your home but you just don't know how to go about it?

Well you can stop the day dreams and put your desires into action.

This Sous Vide Cookbook is the essential and complete cooking guide for beginners and professionals in the world of Sous Vide Cooking. You no longer have to worry about undercooked or overcooked dishes, with 75 easy & delicious recipes, you can now have the "wonders of restaurant cooked" dishes right in your house.

With recipes under beef, poultry, pork, fish & seafood, veggies, eggs, snacks, side dishes and a bonus chapter with varieties of recipes, you can never run out of tasty & perfectly cooked meal options again.

• Language: English
• Publisher: shalombrain
• Release date: Mar 20, 2018
• ISBN: 9788832542370

Book preview

RECIPES

The Complete Sous Vide Cooking Guide For Beginners

Arthur Rodriquez

Copyright © 2018 Arthur Rodriquez

All rights reserved, no part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other non-commercial uses permitted by copyright law.

Limit of Liability/Disclaimer of Warranty

While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

INTRODUCTION

WHAT IS SOUS VIDE?

How To Sous Vide

Benefits Of Sous Vide

GETTING STARTED

Sous Vide Cooking Equipment

BEEF RECIPES

Spice Brushed Tri-Tip Roast

Seared Picanha Steak

Beef Stroganoff With Cream

Sous Vide Beef Pear Steak

Seared Dry Short Beef Ribs

Bison Steak With Au Poivre Sauce

Sous Vide Ribeye Rib

Sous Vide Beef Tenderloin

Roast Beef With Au Jus Gravy

Roasted Beef Brisket

Top Sirloin Steak (Grass-Fed)

Seared Tender Chuck Roast

Brined Corned Beef & Cabbage

Flank Steak

Seared Steak & Garlic

POULTRY RECIPES

Flour Coated Sous Vide Chicken

Grilled Chicken With Browned Lime

Easy Chicken Breast

Broiled Whole Chicken

Sous Vide Chicken Legs

Teriyaki Chicken With Vegetables

Fried Chicken Thigs

Duck Leg & Peppercorn Mix Confit

Chicken Breast Wrapped With Bacon

Rice & Curried Chicken Breasts

Thai, Chicken & Coconut Soup

Bread & Eggs Crusted Chicken & Mushrooms

Duck Breast With Buttered Calamansi Sauce

Jamaican Jerk Chicken Wings

PORK RECIPES

Pork Tenderloin With Garlic & Lime

Sauce Coated Pork & Veal Meatballs

Ham With Sugar & Vinegar Glaze

Pork Belly With Butter & Garlic Porchetta

Stuffed Pork Loin Roast

Pork & Chili Colorado

Barbeque Pork Shoulder

Sous Vide Maple-Rosemary Pork Tenderloin With Apples

Canadian Breakfast Ham

Pork Shank & Chanterelle Glaze

FISH & SEA FOODS RECIPES

Shrimps With Green Papaya Salad

Cajun Spice Mix With Shrimp Skewers

Lobster Tails With Butter & Tarragon

Sous Vide Chilean Sea Bass

Seared Salmon Fillets

Big Shrimp Langoustine

Soda, Shrimps & Aromatics

Salmon Fillets With Spinach & Creamy Dijon Sauce

EGGS RECIPES

Boiled Hard Eggs

Pickled Eggs With Brine Spice

Scrambled Egg With Broccoli Bites

Poached Egg Benedict

VEGGIES

French Fried Potato Russet

Glazed Carrots With Butter And Honey

Poached Potatoes With Butter

Momofuku-Style Brussels Sprouts

Worcestershire Marinated Mushrooms

Sous Vide Mexican Street Corn

Asparagus With Garlic & Parmesan

SIDES

Pureed Strawberry And Cream

Coconut Butter Sous Vide

Cheesecake With Raspberry Crème

Whipped Cream & Pumpkin Pie Jars

Herb Salad With Veal Chop & Parsnip Puree

Scallops With Shallot Herb Salsa Verde

SNACKS

Short Beef Rib Tacos

Ground Beef Hamburger Buns

American Style Hot Dogs

Toasted Bread With Chuck & Rib Burger

BONUS RECIPES

Lamb Leg With Garlic & Rosemary

Basil Pesto Coated Lamb Rack

Sous Vide Venison Tenderloin

Banana, Buttermilk & Vanilla Bread

Meatballs With Spaghetti

Fresh Cold Coffee Brew

Parsley Salad & Bone Marrow

INTRODUCTION

For many years, I always wondered how restaurant seem to attain a perfectly cooked meal, that retains a delicious taste and is not overcooked or undercooked but cooked just the right way. I always wished I could have this restaurant quality dishes right in my own house, home cooked but then I never worked as a chef or had any top restaurant chefs as a friend, so I decided to start my research into this top secret method of cooking then I stumbled on sous vide.

Sous vide is a cooking technique that uses an exact level of temperature, to cook and evenly circulate the heat around the food, to produce restaurant perfect quality results that other cooking methods will not provide you with. The sous vide method of cooking is far better than any other form of traditional cooking.

With other traditional methods of cooking, the heat flows from a source onto the pan or pot and into the food or from and heat element in an oven into and around our food and because this heat is not properly circulated and regulated it is necessary to keep a close monitoring eye on the food, so that it’s not too cooked or uncooked. Whereas when cooking with sous vide, a precise temperature and time is set for the cooking and you don't need to bother yourself about constantly checking for doneness or not.

All you have to do is place your vacuum sealed food item into a water bath, set the precise temperature you want your food to cook at and wait for your food to be done with no extra effort. This is a method of cooking that I have stuck with over the years, not just for the perfect and tasty result it provides me but also for the hassle free and flexibility I enjoy during the process.

I am so happy you decided to try out this method of cooking, I can assure you that it is a decision you will not regret and one that you will forever be grateful to yourself for taking.

Join me as we