Amazing Food Made Easy: Exploring Sous Vide: Consistently Create Amazing Food With Sous Vide

Amazing Food Made Easy: Exploring Sous Vide: Consistently Create Amazing Food With Sous Vide

by Jason Logsdon


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Do you worry you're not getting the most out of your sous vide machine?

This book will help you quickly level up your sous vide game! In no time you will be able to make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing and impress your friends and family.

Sous vide isn't magic!

Like most cooking methods, having the confidence to use it consistently comes from a little bit of knowledge combined with practice.

Once you understand a surprisingly small amount of basic information, you will be able to trust yourself to regularly turn out amazing food with sous vide.

To help you get started, I've assembled all the information you need to know into this comprehensive book. So level up your sous vide game and start getting the most out of your machine today!

Note: The hardcover version is in full color while the less-expensive paperback is in black and white.

What People Are Saying

"I love how the author gives you ranges and shares with you his own preferences for the precise temps and timing he uses for different cuts. Everything is clear and straightforward, and there is a lot of information about what happens in sous vide that I wouldn't have guessed. If you're looking for an understandable way to ensure safety and taste in your sous vide cooking, you can't go wrong" - Diane

"I thought that the way it was written and demonstrated made it easy to understand. I learned a lot and continue to look back for instructions and inspiration."

"I have been helped tremendously by the sous vide lessons you have provided." - Jo

Consistently Create Amazing Food With Sous Vide!

  • Understand how time and temperature work to cook your food perfectly every time:
  • Times and temperatures you can trust to turn out perfectly cooked food every time
  • The differences between cooking for thickness versus cooking for tenderness
  • Predicting sous vide times for more complicated dishes and troubleshooting cuts that are tougher than expected
  • Why websites recommend specific times and temperatures that differ dramatically
  • The ideal time and temperature for almost any cut of meat
  • Adjust times when cooking from the freezer, in bulk, and as the amount of food increases

Everyday Food That Looks and Tastes Great

Even if you have a busy schedule you can still discover how to use sous vide effectively:

  • Simple recipes for everyday foods using everyday ingredients
  • How to work in bulk by sous viding ahead of time and using the freezer to save meals
  • Perfect your searing technique to create a stunning crust while not overcooking or drying out the meat
  • Find the perfect foods that fit around your busy schedule
  • Discover when sous vide is truly the best way to cook something
  • How salt, seasoning, herbs and spices are affected by sous vide

Get started on your way to mastering sous vide today!

Product Details

ISBN-13: 9781945185014
Publisher: Primolicious LLC
Publication date: 05/03/2017
Pages: 196
Product dimensions: 8.00(w) x 10.00(h) x 0.42(d)

About the Author

Jason Logsdon is a best selling author, public speaker and passionate home cook who loves to try new things, exploring everything from sous vide and whipping siphons to blow torches, foams, spheres and infusions. He has published 12 cookbooks which have sold more than 50,000 copies. He runs, one of the largest sous vide and modernist cooking websites, and is the president of the International Sous Vide Association.

Table of Contents

Welcome to Exploring Sous Vide

Sous Vide Overview

The Sous Vide Process

Recommended Sous Vide Equipment

Ask Jason: Can You Reuse the Water

Key Safety Guidelines

Stay Out of the Danger Zone

Double Check the Circulator’s Temperature

Scientists Agree, Plastic Is Fine

Always Pasteurize Certain Foods

How Sous Vide Times Work

Heat the Food

Make the Food Safe to Eat

Tenderize the Food

Deep Look: Why the Range

Determining Temperature

Effects of Sous Vide Temperature on Meat

Determining Sous Vide Temperatures

Before You Sous Vide

Trimming, Shaping and Portioning Your Food

Salting Before Sous Vide

Smoking Before Sous Vide

Ask Jason: Should You Pre-Sear

Ask Jason: Should You Pre-Boil Meat

How to Seal Food

What Does Sealing Actually Do?

Types of Sous Vide Sealers

Water Displacement Method

How to Prevent Sous Vide Bags from Floating

How Much Food Can I Put in a Bag

Ask Jason: Sous Vide in Store Packaging

How to Sear Food

Prepping Food for Searing

Ways of Searing Your Food

Ask Jason: How to Keep Sous Vide Food Hot

Sous Viding in Bulk

Benefits of Sous Viding in Bulk

Bulk Sous Vide Process

Freeze, Cook, Eat Method

Cook, Freeze, Reheat Method

Scheduling Sous Vide

Stages of Sous Vide

Day-Of Meats

Multi-Day Meats

Fast Cookers

Cook, Chill, and Hold

Deep Look: How to Delay a Sous Vide Cook

Beef and Red Meat

What Do I Mean by Red Meat

Pre-Sous Vide Preparation

Sous Vide Temperatures for Red Meat

Sous Vide Times for Red Meat

How to Finish Red Meat

Ask Jason: Steaks at Different Temperatures

Hanger Steak with Succotash


Short Rib Korean Lettuce Wraps

Smoked Brisket with Bourbon BBQ Sauce


Bison Strip Steak Carbonara

Pork and Boar

Pre-Sous Vide Preparation

Sous Vide Pork Temperatures

Sous Vide Pork Times

How to Finish Pork

Pork Chops w/ Broccolini and Roasted Peppers

Italian Sausage with Onions and Peppers

Sous Vide St. Louis Ribs

Pulled Pork with Chile Pepper BBQ Sauce

Boar Tenderloin with Cherry Chutney

Chicken, Duck and Poultry

What is Poultry?

Sous Vide Poultry Safety

Pre-Sous Vide Poultry Steps

How to Sous Vide Breast Meat

How to Sous Vide Dark Meat

How to Finish Poultry

Spring Salad with Chicken Breast

Honey-Sriracha Glazed Chicken Legs

Turkey Breast w/ Roasted Apples and Tomatoes

Duck Breast with Blackberry Port Sauce

Shredded Duck Legs with Sesame Noodles

Fish and Shellfish

Sous Vide Fish Safety

Pre-Sous Vide Fish Preparation

Sealing Sous Vide Fish

Sous Vide Fish Temperatures

Sous Vide Fish Times

How to Finish Fish

Ask Jason: What is “Sushi Quality” Fish

Shrimp and Quinoa Bowl

Swordfish in Dashi with Snow Peas

Sea Bass with Microgreens and Mustard Oil

Sesame Crusted Tuna with Avocado Salad

Lobster Tail with Tomato and Corn Salad

Vegetables and Fruits

Pre-Sous Vide Vegetable Preparation

Sealing Fruits and Vegetables

Vegetable Times and Temperatures

Asparagus with Dijon Mustard Vinaigrette

Miso Glazed Turnips

Curried Butternut Squash Soup

Chipotle Sweet Potato Salad

Apple Bourbon-Maple Chutney

Blueberry Compote


Benefits of Sous Vide Infusions

How to Infuse with Sous Vide

How to Use Infused Alcohols

Strawberry Basil Infused Rum

Customer Reviews

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