Sous Vide: Delicious Recipes For Easy Cooking At Home

By Sarah P. Williamson

Do you need some delicious recipes for your Sous Vide Machine? Do you just keep making the same recipes over and over? Do you need a break from boring recipes? Do you feel stagnant, stuck in a rut, and ready for a change?

Are you

• Language: English
• Publisher: Urgesta AS
• Release date: Feb 25, 2021
• ISBN: 9788293791454

Book preview

Sous Vide

Getting Started With Vacuum-Sealed Cooking (Authoritative Guide, Perfectly Cooked, Easy Gourmet At Home)

Sarah P. Williamson

Sous Vide: Getting Started With Vacuum-Sealed Cooking (Authoritative Guide, Perfectly Cooked, Easy Gourmet At Home)

Copyright © 2017 - All rights reserved. No part of this book may be reproduced in any form or by any means without permission in writing from the publisher, SPW Publishing. Please read the full disclaimer at the end of this book.

Table of Contents

Title Page

Copyright Page

1 - Introduction

What is sous vide?

How is it better than the other cooking methods?

How Sous Vide Works

2 - Choosing Your Sous Vide Equipment

The Chamber Vacuum-Packing Machine

The Immersion Circulator

3 - Sous Vide Basic Cooking Guidelines

The Three Factors: Pressure, Temperature and Time

Pressure: seal the food properly

Temperature: sous vide heat precision

Time: How long it takes

4 - The Four Fundamental Sous Vide Methods

Storage

Marination

Cooking

Compression

5 - Sous Vide Safety Guidelines

6 - Fruit and Vegetable Recipes

Pickled Beets

Artichokes In Herbed Vinaigrette

Caramelized Herbed Fennel

Glazed Cipollini And Pearl Onion Salad

Sous Vide Rhubarb And Asparagus

Sweet And Wild Spring Onion Salad With Special Sour Cream Sauce

Vegetarian Ramen

Chicken Curry Salad

Sous Vide Fried Chicken

Hearty Chicken, Vegetable, And Egg Noodle Soup

Coq Au Vin

John Dory And Sea Scallops With Asparagus And Mousseline Sauce

Poached Tuna With Eggplant, Olives, Tomatoes, And Pine Nuts

Halibut With Black-Eyed Pea And Bacon Salad

Savory Squid And Heart Of Palm With Lemon Seafood Vinaigrette

Beef Tenderloin With Caramelized Garlic

Hearty Beef And Barley Stew

Rosemary Beef Spare Ribs

Lamb Saddle With Garden Vegetables And Traditional Hot Italian Sauce

Korean Inspired Short Ribs

Beef Sirloin With Bone Marrow Sauce

Banana Sherbet

Braised Golden Pineapple

Cherry Ice Cream

Cashew Ice Cream

Candied Apple Balls And Ginger Custard

Thank You

Disclaimer

1 - Introduction

What is sous vide?

Basically, sous vide is a French method of cooking wherein the ingredients are placed in a food-grade plastic bag and vacuum sealed. Then, it is placed in a water bath heated at precisely the right temperature and slow cooked to perfection. That might sound a bit complicated at first, but in reality, it is simpler and easier than stove-top or oven cooking.

How is it better than the other cooking methods?

Well, it ensures that the food is properly cooked – you no longer have to worry about over- or under-cooking at all! Best of all, you do not even have to wait hand and foot on your food as it cooks; all you need is a timer to remind you when to take it out.

At this point, you might be wondering why sous vide is not as popular when it is more effective. The answer is that some people think only chefs from Michelin star restaurants are skilled at sous vide cooking. However, this book is here to prove you wrong.

Anyone – whether you are indeed a skilled chef or a dedicated homemaker – can do sous vide. All you need in your kitchen are two pieces of equipment and this cookbook to help you get started.

In this book, you will learn how sous vide works, what its benefits are, how to be familiar with your sous vide equipment, and the basic sous vide cooking guidelines. Most important of all is the collection of sous vide recipes for vegetables, poultry, seafood, red meat, and desserts that you can try out in your kitchen.

Sous vide is all about cooking food at the precise temperature. As a result, you will get the optimal flavor, texture, and nutritional value of your food. So go ahead,