The Everything Guide To Cooking Sous Vide: Step-by-Step Instructions for Vacuum-Sealed Cooking at Home

The Everything Guide To Cooking Sous Vide: Step-by-Step Instructions for Vacuum-Sealed Cooking at Home

by Steve Cylka


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Product Details

ISBN-13: 9781440588365
Publisher: Adams Media
Publication date: 06/05/2015
Pages: 288
Sales rank: 474,477
Product dimensions: 7.90(w) x 9.10(h) x 0.70(d)

About the Author

Steve Cylka is a recipe developer, food photographer, blogger, and brand ambassador. Steve specializes in sous vide along with other forms of modernist cuisine, grilling, and smoking. He is the creator of The Black Peppercorn, a website featuring original recipes detailed sous vide machine reviews. Steve has worked with major brands, including Sous Vide Supreme, Cuisinart, Crockpot, and Foodsaver, to test sous vide machines and other kitchen appliances, and has developed recipes for use in various appliance cookbooks. His work has appeared in Sous Vide Supreme, Chefs Catalog, Bradley Smoker, and the Times-Picayune. He lives in Ontario, Canada.

Table of Contents

Introduction 11

1 Understanding This New Culinary Trend 13

What Is Sous Vide? 15

Uncovering the History of Sous Vide 17

The Benefits of Cooking Sous Vide 18

2 The Necessary Equipment 23

Sous Vide Machines 25

Vacuum Sealers and Food-Safe Bags 39

Optional Additional Equipment 51

3 Getting Started 55

The General Setup 57

The Basic Steps for Sous Vide 59

Food Safety 70

4 Advanced Techniques 75

Innovative Methods with Sous Vide 77

Making Life Simpler Sous Vide Style 79

Using Sous Vide with Other Cooking Techniques 81

Converting Traditional Recipes for Sous Vide 82

The Potential of Sous Vide Cooking 83

5 Breakfast 85

6 Appetizers 99

7 Soups and Salads 115

8 Chicken 129

9 Beef 147

10 Pork 173

11 Seafood 187

12 Other Meats 203

13 Vegetables and Other Sides 223

14 Desserts 237

15 Pickles, Relishes, and Chutneys 249

Appendix A Time and Temperature Charts 263

Appendix B Resources 273

Standard U.S./Metric Measurement Conversions 277

Index 279

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