Cooking Sous Vide: Discover the Low-Temperature, Vacuum-Sealed Method for Cooking Perfect Food Ever

by Thomas N. England

Overview

Now anyone can sous vide with over 75 delicious recipes that will appeal to everyone, from the beginning cook to the highly experienced chef!

Today’s technology makes sous vide convenient and simple. Cooking Sous Vide is the perfect cookbook for anyone who loves this exciting way to cook and is looking for recipes that will appeal to the entire family. You’ll enjoy southwest chicken tacos, perfectly cooked steaks, French fries, hearty vegetable soup, smoked pork ribs, cheesecake, and more. Whether you’re new to sous vide or an experienced sous vide chef, you’ll absolutely love the recipes in this simple, beautiful guide.

Included in Cooking Sous Vide:

· Expert tips on how sous vide works, how to buy the right equipment, how to properly season foods, how to troubleshoot and resolve common problems, and how to cook sous vide safely
· Over 75 recipes for fruits and vegetables, meats and fish, soups and salads, and even desserts, with beautiful color photography throughout
· Detailed, step-by-step instructions for every recipe that take you from prepping, to cooking, to finishing, for perfect results every time

Product Details

ISBN-13:	9780594094081
Publisher:	DK
Publication date:	10/11/2016
Pages:	192
Sales rank:	492,357
Product dimensions:	9.10(w) x 7.70(h) x 0.80(d)

About the Author

Thomas N. England is a professional chef, food writer, educator, and mentor who has shared his expertise with both aspiring and seasoned chefs for more than 20 years. Born and raised in northern Indiana, Chef England trained in New York at the Culinary Institute of America. He is an ACF Certified Executive Chef (CEC) and Certified Foodservice Educator (CFSE). As a Certified Specialist of Spirits (CSS) he is also well versed in the production and pairing of alcohol, running and consulting for wineries. Chef England currently serves as program coordinator at the Ivy Tech Hospitality and Culinary Arts program in Indianapolis, and is active in the community as a local foods activist as cofounder and president of Dig IN—a nonprofit with the mission of promoting Indiana foods, beverages, and agriculture.

Table of Contents

Introduction to Sous Vide 9

What is sous vide? 10

How does sous vide work? 12

Sous vide machines 14

Sous vide basics 16

Prep 18

Seal 22

Cook 24

Finish 26

Troubleshooting & tips 30

Cooking sous vide safely 32

Broths 34

Infusions 36

Vegetables & Fruits 39

Vegetable & fruit basics 40

Pickled vegetables 42

Vegetable ramen 45

Corn soup 46

Vegetable soup 47

Waldorf salad 48

Baby beet salad 50

Asparagus 52

Whipped cauliflower 53

Bean salad 54

Glazed carrots 57

Artichoke 58

Pearl onions 59

French fries 61

Confit potatoes 62

Fennel purée 64

Potato purée 65

Curried apples 67

Compressed watermelon 68

Braised radishes 70

Red cabbage 71

Poultry 73

Poultry basics 74

Chicken noodle soup 76

Curried chicken salad 79

Fried chicken 80

Pad Thai 83

Smoked chicken thighs 84

Coq au vin 85

Crispy chicken caesar salad 86

Buffalo chicken wings 87

Chicken lettuce wraps 88

Jerk chicken 91

Teriyaki chicken 92

Herbed turkey breast 93

Duck rillettes 94

Southwest chicken tacos 96

Beef & Lamb 99

Beef & lamb basics 100

Mulligatawny soup 103

Beef barley soup 104

Barbacoa tacos 105

Flank steak with pesto pasta 106

The perfect steak 108

The ultimate cheeseburger 111

Corned beef & cabbage 112

Philly cheesesteak 115

Beef osso buco 116

Korean-style short ribs 118

Beef vegetable soup 120

Smoked brisket 121

Beef spare ribs 122

Veal chop with wild mushroom béchamel sauce 123

Rack of lamb with mint-infused butter 124

Lamb tikka kebabs 127

Pork 129

Pork basics 130

Pho 132

Pork & apple salad 134

Ham & bean soup 136

Thai pork meatball salad 137

Pork chops with cherry glaze 139

Italian sausage & peppers 140

Orange pork tenderloin 143

Carnitas 144

Smoked pork cheeks 145

Crispy skin pork belly 146

Smoked pork ribs 148

Fish & Shellfish 151

Fish & shellfish basics 152

Lobster rolls 155

Avocado shrimp salad 156

Thai coconut soup 158

Salmon rillettes 159

Grilled salmon & beet salad 161

Tuna confit 162

Seafood gumbo 163

Crab eggs Benedict 164

Lemon-seared scallops 166

Desserts 169

Dessert basics 170

Berry consommé 173

Sponge cake 174

Chocolate chip cookies 176

Peach cobbler 177

White chocolate cheesecake 178

Pecan pie 181

Vanilla ice cream 182

Sous Vide Cooking Times & Temperatures 184

Index 188