Sous Vide at Home

Sous Vide at Home Author Lisa Q. Fetterman
ISBN-10 9780399578076
Year 2016-11-01
Pages 288
Language en
Publisher Ten Speed Press
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Sous vide 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.

Sous Vide at Home

Sous Vide at Home Author Lisa Q. Fetterman
ISBN-10 9780399578069
Year 2016-11-01
Pages 288
Language en
Publisher
DOWNLOAD NOW READ ONLINE

Sous vide 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.

Sous Vide at Home

Sous Vide at Home Author Lisa Q. Fetterman
ISBN-10 9780399578069
Year 2016-11-01
Pages 288
Language en
Publisher
DOWNLOAD NOW READ ONLINE

Sous vide 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.

Sous Vide for the Home Cook

Sous Vide for the Home Cook Author Douglas E. Baldwin
ISBN-10 0984493603
Year 2010-04-12
Pages 271
Language en
Publisher
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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.

Under Pressure

Under Pressure Author Thomas Keller
ISBN-10 9781579657574
Year 2016-10-25
Pages 295
Language en
Publisher Artisan Books
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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 Sous Vide Recipe Book

The Sous Vide Recipe Book Author Norma Miller
ISBN-10 9780716023395
Year 2015-04-02
Pages 160
Language en
Publisher Hachette UK
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Sous vide is a method of cooking food in vacuum-sealed pouches in a water bath at an accurately determined temperature. This enables the food to be cooked evenly, retaining the juices and aromas which are often lost by traditional cooking methods. Meat, in particular, becomes tender and succulent when cooked in a sous vide. Professional chefs such as Heston Blumenthal have favoured this form of cooking for some time and featured it on their TV shows.Now manufacturers are making water baths available at affordable prices for cooking at home so that all of us can benefit from this new method of cooking.

The Sous Vide Kitchen

The Sous Vide Kitchen Author Christina Wylie
ISBN-10 9780760352038
Year 2017-06
Pages 288
Language en
Publisher Voyageur Press (MN)
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Use sous vide to cook absolutely anything! If you own a sous vide machine, chances are you’ve tried it out by cooking burgers, steak, and pork. But that’s just the beginning. For years, restaurants have used sous vide to perfectly cook a wide variety of foods—now you can do the same. Join sous vide recipe developer Christina Wylie and take your skills to the next level: Use sous vide to make the perfect soft boiled eggs, then go further and learn how to use it to make scrambled eggs, overnight oatmeal, and other breakfast staples. For lunch, try topping your salad with perfectly cooked sous vide tuna or salmon (the secret is a short brine). For dinner, the options are endless. Choose from Asian dishes like Char Siu Pork Loin and Miso-Marinated Cod, reinvent a favorite with the Deconstructed Beef Wellington or Spicy Southern-Fried Chicken, or enjoy a surprisingly simple 48-Hour Beef Brisket. Finish the meal with a sous vide twist on cheesecake or a nightcap of homemade spiced rum (speed-infused using sous vide, of course). With recommended times and temperatures for every recipe, unique combinations of sous vide with other cooking techniques, and more than 100 recipes to explore, this book will help you get the most out of sous vide.

The Complete Sous Vide Cookbook

The Complete Sous Vide Cookbook Author Chris McDonald
ISBN-10 0778805239
Year 2015-10-20
Pages 280
Language en
Publisher Robert Rose
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Because of their cost and size, sous vide cooking devices were once found only in professional kitchens, but that all changed when affordable models hit the retail market. Home cooks are now embracing sous vide in record numbers. In sous vide cooking, food is sealed in plastic bags and submerged in hot (but not boiling) water for long and slow cooking. The end result is food which is juicy and tender. Cooking sous vide also means that temperatures can be maintained within tenths of a degree, which is essential for certain cuts of meat. The hot water also intensifies favors and the resulting texture of the food is perfect. Chris McDonald is a brilliant chef who has long used sous vide to create sublime dishes and he now brings this expertise to the home cook. His recipes are spectacularly delicious yet easy to execute. Eight pages of step-by-step photos provide all the necessary information to start sous vide cooking.

The Everything Guide to Cooking Sous Vide

The Everything Guide to Cooking Sous Vide Author Steve Cylka
ISBN-10 9781440588372
Year 2015-05-08
Pages 288
Language en
Publisher Simon and Schuster
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Try cooking under pressure! Crisp, vibrant vegetables. Meltingly tender meats. Soft poached eggs. Creating a perfectly cooked meal is easy when using the sous vide method. Sous vide means cooking "under vacuum," literally in a vacuum-sealed bag in a temperature-controlled water bath. When cooking foods under careful temperature control, you get incredible results--no overdrying, no burning, no undercooking, and no mess! Complete with 150 mouthwatering sous vide recipes including: Eggs Florentine Honey Garlic Chicken Wings Flank Steak, Apricot, and Brie Bites Pumpkin and Apple Soup Bacon and Egg Potato Salad Risotto with Parmesan and Cheese Sous Vide Chicken and Caesar Salad Thai Pork Chops with Green Curry Sauce Rum Raisin and Pecan Rice Pudding Egg Nog Featuring step-by-step instructions and information on the latest models, The Everything Guide to Cooking Sous Vide is an essential resource for home cooks everywhere who want to learn to prepare delicious food using the sous vide method. This no-fuss guide will have you cooking like a top chef in no time!

The Food Lab Better Home Cooking Through Science

The Food Lab  Better Home Cooking Through Science Author J. Kenji López-Alt
ISBN-10 9780393249866
Year 2015-09-21
Pages 938
Language en
Publisher W. W. Norton & Company
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The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award. A grand tour of the science of cooking explored through popular American dishes, illustrated in full color. 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 Cookbook

Sous Vide Cookbook Author William Boucher
ISBN-10 1544098774
Year 2017-03-04
Pages 332
Language en
Publisher
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Sous-vide is a method of cooking where food is sealed in a vacuum-sealed plastic pouch and placed in a water bath or in a temperature controlled area for longer than usual cooking times. The temperature used is usually lower then temperature normally used for cooking, typically around 60 �C (140 �F) for meat and higher for vegetables. The goal is to cook food evenly, ensuring that the inside is fully cooked without overcooking the outside, and to preserve moisture.

Immersed

Immersed Author Philip Preston
ISBN-10 0990377202
Year 2014-06-07
Pages 80
Language en
Publisher
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Cooking is ultimately about preparing food with heat. Therefore, the more temperature control you have, the more control you have over the outcome. Sous Vide is the most precise and forgiving of today's cooking methods. This book is a guide to that Sous Vide cooking.Although the name "Sous Vide" may sound unfamiliar, it shouldn't. Instead it simply refers to a cooking method that has actually been around in some form since our ancestors started experimenting with fire! Over the years that Sous Vide method has continually evolved and become better understood until it has formed today's extraordinarily user friendly, versatile, safe and efficient cooking technique perfect for both home and professional kitchens. Combined with roasting, searing and other more well known methods, Sous Vide cooking produces results that can't be replicated any other way. Whether readers are just starring to learn about Sous Vide cooking or are already well acquainted, this book will provide the information needed to expand their kitchen horizons with ease. More specifically, the book presents the fundamentals behind all key aspects of the Sous Vide concept including equipment and packaging, vacuum packaging, cooking times and temperatures and safety. It also includes a wide array of tested recipes chosen for their core techniques which can be easily combined and expanded to form an unsurpassed repertoire of meal sensations that can not be created any other way.The book was developed by Philip Preston with the support of his culinary team at PolyScience, a leading innovator in precise temperature control. That team loves to cook and is constantly exploring all aspects of the culinary arts and sciences for ideas to help readers easily, consistently and cost effectively create signature dining experiences, anytime they want. In turn, the world's most accomplished kitchen experts now depend on PolyScience for their precise temperature control and other kitchen products to turn their culinary visions into realities. Many of those culinary stars have contributed to this book in order to help readers take control of their kitchens.

Heston Blumenthal at Home

Heston Blumenthal at Home Author Heston Blumenthal
ISBN-10 1608197018
Year 2011-11-22
Pages 408
Language en
Publisher Bloomsbury USA
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Until now, home cooking has remained radically out of touch with the technological developments that characterize the rest of modern life. This is the book to prove that science can dramatically improve the way we eat. Having spent years refining his analytical and imaginative approach at the Fat Duck restaurant, Heston Blumenthal is uniquely qualified to bring the benefits of science to the domestic kitchen. Both time-saving and energy-efficient, his methods unlock the alchemical potential of flavor and taste. The first part of the book maps the new techniques in fifteen sections, including: taste and flavor; stocks and infusing; brining, curing, marinating, and macerating; and sections on proper care of meat, fish, pasta, and many other dishes. In the second part, there are 150 specially chosen recipes. Here, at last, is the secret to irrefutably perfect fish and chips, as well as a few more unconventional dishes such as salmon with licorice, and crab lasagna. Heston at Home is an ingeniously designed book for cooks who want to know how food works, and who are excited about adopting an unconventional approach that will revolutionize the experience of cooking at home.