Mastering the Art of Sous Vide

Mastering the Art of Sous Vide
Author: Justice Stewart
Publisher: Page Street Publishing
Total Pages: 420
Release: 2018-12-11
Genre: Cooking
ISBN: 1624146678
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Precision Temperature Cooking for Perfection The sous vide method isn’t just for high culinary cooking anymore. Home cooks can prepare flavorful, perfectly-cooked meals with ease—even the trickiest cuts of meat come out cooked to your exact expectations in a precision water bath. Justice Stewart has taken the guesswork out of mealtime so that you can get it right every single time. Become the envy of your dinner party when you prepare Argentine Skirt Steak with Chimichurri, Iberico Pork Tenderloin with Cherry-Mustard Sauce or even a Rack of Lamb with Butter and Garlic Asparagus. Sous vide cooking ensures your shellfish is buttery in your Mediterranean Octopus Salad or Lobster Fettuccine in Herbed Cream Sauce. Sides, sauces and desserts become easy in the sous vide bath. Mastering the Art of Sous Vide Cooking is your secret weapon for hands-off, delicious, gourmet meals.

Sous Vide Made Simple

Sous Vide Made Simple
Author: Lisa Q. Fetterman
Publisher: Ten Speed Press
Total Pages: 194
Release: 2018-10-09
Genre: Cooking
ISBN: 0399582029
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A follow-up to the successful Sous Vide at Home, with 65 recipes for easy weeknight meals using this popular cooking technique to greatest effect. Sous Vide Made Simple couples the home sous vide machine with a do-ahead approach to help you streamline your cooking. The book centers around foolproof master recipes for flawless meat, poultry, fish, and vegetables that can be made quickly and easily (and in advance!) with your home immersion circulator, and then 50 spin-off recipes for turning these into crowd-pleasing full meals. Nearly all of the recipes can be prepped in advance, and then finished using a conventional cooking method, and on the table in under an hour. Unlike other sous vide cookbooks, Sous Vide Made Simple isn't just meat and potatoes, instead, it's packed with vegetables, lighter fare, and globally inspired food, like Grilled Fish Tacos with Mango Salsa, Cauliflower Steaks with Almonds and Kalamata Yogurt Sauce, Carnitas Tacos with Salsa Verde, and Eggplant Shakshuka—as well as improved classics like Beef Bourguignon Pot Roast and Grilled Pork Chops with Apple Chutney—and every recipe is accompanied by a beautiful photograph. Partly a how-to manual and partly a cookbook, Sous Video Made Simple gives the home cook, sous vide novice and old pro alike, all the information and encouragement to incorporate sous vide technology into a delicious everyday cooking repertoire.

Under Pressure

Under Pressure
Author: Thomas Keller
Publisher: Artisan
Total Pages: 305
Release: 2016-10-25
Genre: Cooking
ISBN: 1579657575
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A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
Total Pages: 1645
Release: 2015-09-21
Genre: Cooking
ISBN: 0393249867
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A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Sous Vide at Home

Sous Vide at Home
Author: Lisa Q. Fetterman
Publisher: Ten Speed Press
Total Pages: 290
Release: 2016-11-01
Genre: Cooking
ISBN: 0399578072
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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.

The Sous Vide Cookbook

The Sous Vide Cookbook
Author: The Williams-Sonoma Test Kitchen
Publisher: Weldon Owen International
Total Pages: 58
Release: 2018-06-28
Genre: Cooking
ISBN: 1681886839
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Jump on the vacuum-sealed bandwagon with this guide that demystifies the French cooking technique that has taken the culinary world by storm. From one of the most trusted names in cooking comes this introduction to sous vide cooking with special sections on vacuum sealing in plastic, water immersion, and cooking times, as well as recipes for a range of dishes featuring meat, poultry, seafood, vegetables, and desserts. Sample recipes include: Steak-Frites with Rosemary Garlic Butter; Honey-Dijon Salmon with Maple-Glazed Carrots; Pork Chops with Jalapeño-Agave Nectar Salsa; Chicken Thighs with Lemon, Honey & Green Olives; Greek Lamb Chops with Minted Yogurt; Chipotle–Butternut Squash Soup; Risotto with Kale Pesto, Mozzarella & Cherry Tomatoes; Ginger Shrimp with Baby Bok Choy; and Chai-Spiced Apple Pie.

Sous Vide for the Home Cook

Sous Vide for the Home Cook
Author: Douglas E. Baldwin
Publisher:
Total Pages: 271
Release: 2010-04-12
Genre: Food
ISBN: 9780984493609
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A primer on the sous vide cooking technique, including time and temperature tables and over 200 tested and delicious recipes for cooking eggs, meat, fish, poultry, game, vegetables, fruits, and desserts.

The Effortless Sous Vide Cookbook

The Effortless Sous Vide Cookbook
Author: Carey Copeling
Publisher: Sourcebooks, Inc.
Total Pages: 486
Release: 2018-01-02
Genre: Cooking
ISBN: 1623159822
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The Effortless Sous Vide Cookbook serves easy, everyday recipes for restaurant-quality meals It's easy to make perfectly cooked food with your sous vide, but finding the right recipes to do it night after night can be tricky. The Effortless Sous Vide Cookbook serves well-rounded, restaurant-quality meals for easy, everyday cooking. Featuring 140 no-fuss recipes, plus an overview of basic practices and new sous vide cooking techniques, The Effortless Sous Vide Cookbook transforms every kitchen into a Michelin-star restaurant. The Effortless Sous Vide Cookbook includes: Over 140 Weeknight Recipes for making vegetables, fish and seafood, red meat, poultry, dessert, and even drinks! Sous Vide 101 covering the basic sous vide practices along with new techniques Quick Reference Guides featuring helpful charts to help you gage timing, temperature, and power to your model Sous vide cookbook recipes include: Vegetable Halloumi Kebabs, Seared Wasabi Ahi Tuna, Rosemary Veal Chop, Peanut Chicken Satay, Duck Confit, Salted Caramel Cheesecake, Espresso Martini, and much more! Make perfectly cooked meals a staple at your table with The Effortless Sous Vide Cookbook.

Sous Vide Que Made Easy

Sous Vide Que Made Easy
Author: Meathead Goldwyn
Publisher: Deep Dive Guides a division of Meathead’s AmazingRibs.com
Total Pages: 213
Release: 2021-12-24
Genre: Cooking
ISBN:
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By marrying water and fire, by marrying sous vide with the grill or smoker, you get "sous vide que", and you can achieve extraordinary results, in many cases, better than with either cooking method on its own. With this book you will learn all the basics of sous vide along with never-before-published safety info and learn how to use fire and smoke to amp the food up. We'll show you how to sear on a grill, gas or charcoal, on top of a charcoal chimney at well over 1000F, with a torch, and how to add smoke. You'll learn that is better to add smoke and spice after sous vide, get our recommendations on tools, and get links to a growing list of recipes. But most important, we have busted myths and super simplified cooking temperatures and times and you can download and print a great chart.

Sous Vide Simplified: Mastering Precision Cooking at Home

Sous Vide Simplified: Mastering Precision Cooking at Home
Author: Sharon W. Guerrero
Publisher: Gavin Jay Maureemootoo
Total Pages: 134
Release: 2024-10-24
Genre: Cooking
ISBN:
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Sous Vide Simplified: Mastering Precision Cooking at Home is a comprehensive guide for anyone looking to perfect their sous vide cooking skills. This book delves into all aspects of sous vide cooking, from the basics to advanced techniques, special diets, culinary tips, troubleshooting, recipe development, and future trends. The book begins with an introduction to sous vide cooking, explaining its benefits and the history behind this cooking technique. It also covers the essential equipment needed for successful sous vide cooking. In Chapter 2, the focus shifts to the specific techniques used in sous vide cooking, such as temperature and time control, proper vacuum sealing techniques, water bath set-up and maintenance, and important safety tips and guidelines. Chapter 3 is dedicated to understanding the basics of sous vide cooking. It explores the importance of choosing the right ingredients, flavor enhancements, and seasonings. It also provides insights into cooking different types of proteins, as well as vegetables and fruits using the sous vide method. The heart of the book lies in Chapter 4, where a wide array of sous vide recipes is shared. From delectable chicken and beef dishes to seafood, vegetarian, and vegan options, and even mouth-watering desserts and sweets, this chapter offers a diverse range of sous vide culinary creations that will tantalize the taste buds. Chapter 5 takes sous vide cooking to the next level, introducing advanced techniques such as infusions and flavor incorporation, marinating and brining, smoking and grilling. These techniques enable readers to elevate their cooking skills and explore new and exciting flavor combinations. For those following special diets, Chapter 6 provides guidance on how to adapt sous vide cooking to gluten-free, keto, paleo, vegetarian, and vegan diets. The book offers a variety of recipes and tips tailored to meet the dietary needs of these lifestyles. Chapter 7 focuses on culinary tips and tricks, addressing topics such as enhancing texture and mouthfeel, presenting and plating sous vide dishes, and using sous vide cooking for meal prepping, batch cooking, and entertaining. In Chapter 8, readers will find troubleshooting advice, common issues, and solutions related to sous vide cooking, as well as important safety precautions and frequently asked questions. Chapter 9 takes a creative approach, offering insights into understanding sous vide flavor profiles, developing unique recipes, and experimenting with innovative combinations and pairings. The final chapter, Chapter 10, explores the latest innovations and future trends in sous vide cooking. Readers will discover new technologies and equipment, advancements in cooking methods, and insights into how sous vide is shaping the kitchens of both professionals and home cooks. Sous Vide Simplified: Mastering Precision Cooking at Home is the ultimate resource for anyone seeking to unleash their culinary creativity with sous vide. Whether you are a beginner or an experienced cook, this book provides the knowledge, techniques, and inspiration needed to excel in the art of precision cooking.