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The Everything Guide To Cooking Sous Vide

Autor: Steve Cylka
Publisher: Simon and Schuster
ISBN: 1440588368
File Size: 13,57 MB
Format: PDF
Read: 1798
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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. Cylka gives home cooks all the essential information for preparing delicious food, and will have you cooking like a top chef in no time!

The Food Lab Better Home Cooking Through Science

Autor: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
File Size: 8,66 MB
Format: PDF, ePub, Mobi
Read: 8016
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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 Basics

Autor: Jay Nutt
Publisher: Robert Rose
ISBN: 9780778805823
File Size: 15,54 MB
Format: PDF, Docs
Read: 4929
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With sous vide cooking, you'll be able to achieve restaurant-quality results with little effort and none of cooking's usual guesswork. There are so many uses for the sous vide, well beyond steak (although steak and sous vide are a match made in culinary heaven), and it's not just for experienced cooks. Jay and Jennifer provide all of the how-tos and whys, and in no time at all, you'll be creating perfectly cooked sous vide meals that just might have your family and friends calling you Chef. You can cook sous vide at home for everyday meals, in your RV, on a boat or at a cottage - anywhere there is water and electricity - and you'll definitely want to use it to simplify your meal prep and dazzle your guests when entertaining.

Sous Vide At Home

Autor: Lisa Q. Fetterman
Publisher: Ten Speed Press
ISBN: 0399578072
File Size: 27,13 MB
Format: PDF, ePub
Read: 7772
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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.

The Sous Vide Recipe Book

Autor: Norma Miller
Publisher: Robinson
ISBN: 0716023393
File Size: 19,39 MB
Format: PDF, Kindle
Read: 9033
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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.

Under Pressure

Autor: Thomas Keller
Publisher: Artisan Books
ISBN: 1579657575
File Size: 27,58 MB
Format: PDF, Docs
Read: 9338
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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.

Cooking Sous Vide

Autor: Alpha
Publisher: DK
ISBN: 9781465453495
File Size: 23,84 MB
Format: PDF, Mobi
Read: 7602
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Sous Vide (which is French for "under vacuum") is the process of cooking foods, like meats and vegetables, in sealed bags submerged in a water bath that is maintained at a constant temperature. The result is food that is cooked nearly perfectly because of precise temperature control that virtually eliminates the possibility of over-or under-cooking food. The slow, controlled method of sous vide results in meats and vegetables that have a much more delicate texture than if being cooked at high temperatures. Cooking Sous Vide covers the basics of how sous vide works, buying the right equipment, how to season sous vide foods, and how to cook sous vide safely, while achieving optimum results. Over 70 recipes, with beautiful color photography, are featured throughout.

Modernist Cuisine Stainless Steel Slipcase

Autor: Nathan Myhrvold
Publisher:
ISBN: 9780999292907
File Size: 20,81 MB
Format: PDF
Read: 5003
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Want to match your new Modernist Bread set with your Modernist Cuisine: The Art and Science of Cooking set? We have created a sleek stainless steel case with two removable wedges for cover protection and easy reshelving. A wonderful new look for your library and/or kitchen. Slipcase and wedges only (books not included).

Sous Vide For Everybody

Autor: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1945256508
File Size: 16,32 MB
Format: PDF, ePub
Read: 3756
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Sous Vide for Everybody is an approachable cookbook that demystifies sous vide cooking and demonstrates how it can make your life easier, while also giving you the tools to try exciting new dishes. Originally from the French for "under vacuum" because it often involves sealing food in plastic, sous vide allows you to cook food gently in an automatic water bath to the perfect temperature. That may sound intimidating, but the technique has trickled down from experimental fine-dining restaurant kitchens to the home kitchen precisely because it's an easy, convenient, and hands-off way to cook. Sous vide not only makes traditional cooking easier and more foolproof, it often can help to make food taste better, taking away all the guesswork and giving you back some free time. In this cookbook, you will find recipes that teach you how to cook sous vide, starting with basics like the perfect steak or soft-cooked egg. You will also find recipes that expand your knowledge and creativity in the kitchen using sous vide, from a holiday-worthy chuck roast that tastes like a prime rib at a fraction of the cost to eggs Benedict to fruit-on-the-bottom yogurt cups.

Sous Vide Made Simple

Autor: Lisa Q. Fetterman
Publisher: Ten Speed Press
ISBN: 0399582010
File Size: 29,37 MB
Format: PDF, Docs
Read: 7740
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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.

Sous Vide Bbq

Autor: Greg Mrvich
Publisher: Ulysses Press
ISBN: 1612438040
File Size: 11,60 MB
Format: PDF, ePub, Mobi
Read: 9594
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Tips, tricks, and secrets for using sous vide to make no-fail, mind-blowing barbeque Packed with professional tips, helpful photos and step-by-step tutorials, this book shows how to use your sous vide’s precision temperature control to cook moist, flavorful meats every time.Then it goes further. Author Greg Mrvich reveals his proven techniques and secret tricks for juicy, tender meat with a crispy, caramelized bark and perfect, smoky flavor. With options for finishing outside in your smoker or on the grill, the book’s 50 recipes cover everything from backyard classics to gourmet creations, including: •Barbecue Beef Brisket •Cedar-Plank Chicken Breast •Carne Asada Tacos •Mediterranean Lamb Kebabs •Turkey Skillet Stew •Seared Wasabi Ginger Crusted Tuna •Santa Maria Tri-Tip

Ideas In Food

Autor: Aki Kamozawa
Publisher: Clarkson Potter
ISBN: 030771974X
File Size: 23,23 MB
Format: PDF, ePub
Read: 7197
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Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home. From the Hardcover edition.

The Foodsaver Sous Vide Cookbook

Autor: Isabelle Dauphin
Publisher:
ISBN: 9781537493534
File Size: 29,29 MB
Format: PDF
Read: 1336
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Get a quick start with your Foodsaver vacuum sealer and begin cooking sous-vide masterpieces today! This book shows you exactly how to use your Foodsaver to prepare foods for low-temperature immersion cooking. Once you have prepared your food by vacuum sealing it in your Foodsaver, just open this book to one of our 101 insanely delicious recipes and follow the instructions for perfect, restaurant-quality, sous vide masterpieces!No other book contains specific instructions and recipes for your Foodsaver. Combined with 101 of the best, most popular recipes, this book is the perfect companion for anyone who owns a Foodsaver vacuum sealer!LEARN HOW TO:- perfectly vacuum seal your food every time- marinate in the bag- choose the right foods for sous vide- choose the right immersion calculator for your sous vide needs- prepare sealed food in advance- store cooked food properly- make 101 of the most delicious sous vide dishes you've ever tasted! LEARN HOW TO AVOID:- bad seals or leaks- undercooked meats- lackluster resultsDo you own a Foodsaver vacuum sealer, and are you interested in Sous-Vide cuisine? Then this book is for you. All of our recipes and "how to" information are designed specifically for the Foodsaver, and to help you learn and excel in the culinary art of sous vide. This book is also suitable for sous vide cooking with other brands, such as: Anova, Polyscience, Sansaire, Gourmia, VonShef, Smarson, Nesco or Food Lab.Buy today!MONEY-BACK GUARANTEEFree shipping for Prime members

Modernist Cuisine At Home

Autor: Maxime Bilet
Publisher:
ISBN: 9780982761014
File Size: 12,28 MB
Format: PDF, ePub, Mobi
Read: 5055
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"This book focuses on cooking equipment, techniques, and recipes"--P. xvii.

Cooking For Geeks

Autor: Jeff Potter
Publisher: "O'Reilly Media, Inc."
ISBN: 1449396038
File Size: 4,15 MB
Format: PDF, Mobi
Read: 3191
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Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.

The Effortless Sous Vide Cookbook

Autor: Carey Copeling
Publisher: Rockridge Press
ISBN: 9781623159818
File Size: 14,97 MB
Format: PDF, Mobi
Read: 8173
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"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." --

Learn Sous Vide

Autor: Derek Gaughan
Publisher:
ISBN: 9781521782378
File Size: 13,99 MB
Format: PDF, Kindle
Read: 2486
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"The Best Sous Vide Cookbook for Beginners" Are you looking to get started with sous vide cooking, but find the whole process confusing? If you aren't even sure where to begin, then Learn Sous Vide: The No-Nonsense Beginners Guide to Cooking Sous Vide was written just for you. This sous vide cookbook is in FULL COLOR! Don't be suckered by those other sous vide books that have low-resolution black and white photos! Sous vide has many advantages over other traditional cooking methods, but if you've never done it before it's easy to get overwhelmed when starting out. Learn Sous Vide is not only a beginner's cookbook, it teaches you everything you need to know from getting the right sous vide machine to the right water container. It also covers the vacuum sealing and bagging process which many other books skip over. Why this sous vide book? This book is ideal for beginners because just a few years ago, author Derek Gaughan was in your shoes - a complete newbie to sous vide and no real cooking experience. Today, Derek has been a featured Anova Food Nerd and his passion for sous vide has been written about in The Washington Post. He still remembers what it was like starting out and is able to share his expertise in the most simplified and helpful manner, so you can start cooking sooner. What will I learn? In Learn Sous Vide: The No-Nonsense Beginners Guide to Cooking Sous Vide, you'll first learn everything you need to know about sous vide equipment - sous vide machines, water baths, vacuum sealers (do you need one?), sous vide bags, and even sous vide torches! From there you'll learn how to prepare and cook your food, including what temperatures and times are appropriate for different meats. Another important section is the searing guide - searing your food is often the critical final step to a sous vide cook that turns an great tasting meal to an unforgettable one. The Beginner's Sous Vide Cookbook In the final section of the book, Derek shares his favorite sous vide recipes that all beginners should learn and master. These recipes form the building blocks of sous vide cooking that will allow you to expand into more elaborate meals as you gain experience. All recipes come with awesome full-color photos, and cover every type of dish you can imagine, including - Steaks and Beef Pork Chicken Lamb Seafood Eggs Vegetables Desserts If you're ready to start your journey to excellent sous vide meals, look no further - Learn Sous Vide: The No-Nonsense Beginners Guide to Cooking Sous Vide will get you cooking fast and simple!

Meathead

Autor: Meathead Goldwyn
Publisher: Houghton Mifflin Harcourt
ISBN: 0544018508
File Size: 30,40 MB
Format: PDF, ePub, Mobi
Read: 6030
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The first book to apply the latest scientific research to America’s favorite form of cooking, by the curator of the highly successful website Amazingribs.com, with 175 sure-fire recipes

The Noma Guide To Fermentation

Autor: René Redzepi
Publisher: Artisan Books
ISBN: 1579657184
File Size: 15,48 MB
Format: PDF
Read: 9201
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New York Times Bestseller A New York Times Best Cookbook of Fall 2018​ “An indispensable manual for home cooks and pro chefs.” —Wired At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

500 Instant Pot Recipes

Autor: Melissa Reeve
Publisher: Createspace Independent Publishing Platform
ISBN: 9781981961573
File Size: 25,76 MB
Format: PDF, ePub
Read: 7211
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In today's fast-paced world, many people opt to eat out because they don't have time to prepare their own food. While this is convenient, the caveat to eating out constantly is the lack of variety and nutrition. This is the reason why metabolic syndromes and diseases are rampant because people are no longer spending time in the kitchen making conscious efforts while preparing their food. While it is ideal to go back to the old days when you have to prepare your own, you just can't find enough time to slave in the kitchen. Well, worry no more! This book will teach you how to cook delicious meals every single day with a single device! You don't need to learn exceptional kitchen skills to make delicious and nutritious foods in your very own kitchen. With the Instant Pot, you can whip up your favorite comfort foods without breaking a sweat. With this nifty kitchen device, you will be able to prepare delicious meals any time of the day. Studies have shown that people who are actively cooking their own meals are more aware of what goes into their food thus they make healthy choices. As a result, diseases such as obesity and diabetes can be avoided. Moreover, you can also prepare a wide variety of dishes, so you can get the most nutrients into your body. Lastly, food is cooked faster with the Instant Pot, so you can save time when preparing meals even for the entire family so that you can dedicate your free time to other important things. Eating out should never be a constant option! Let this book serve as your ultimate guide to cooking delicious recipes with your Instant Pot. 500 Instant Pot Recipes Learn about the benefits of Instant Pot Learn about how it works Understand the many functional buttons on the Instant Pot Safety tips on how to maximize cooking with Instant Pot Cleaning tips FAQs 500 delicious recipes with nutritional information Make These Delicious Instant Pot Recipes: Sausage and Egg Breakfast Casserole Burritos Instant Pot Egg Cups Cuban Black Bean Soup Instant Pot Easy Baked Beans Indian Vegetable Rice Basic Vegetable Stock Curried Squash Stew Instant Pot Chicken Cacciatore