Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World Paperback Kindle Spiral-bound
Publisher: America's Test Kitchen; Rebound version / edition (September 25, 2018)
Language: English
Paperback: 232 pages
ISBN-10: 1945256494
ISBN-13: 978-1945256493
Item Weight: 1.55 pounds
Dimensions: 7.88 x 0.51 x 9.63 inches
Best Sellers Rank: #16,171 in Books (See Top 100 in Books) #4 in Professional Cooking (Books) #5 in Gourmet Cooking (Books) #21 in Slow Cooker Recipes (Books)
Customer Reviews: 4.6 out of 5 stars 1,826Reviews
Product Information
From the Publisher
Sous Vide 101
The easy, foolproof cooking technique that’s sweeping the world.
Why sous vide?
How you’ll sous vide
1. Set up your rig
2. Choose your temp and preheat water
3. Seal food in bag, submerge bag, and clip to container
4. Cook your food and relax
5. Finishing touches
Perfectly Poached Salmon
From the perfect seared steak to crème brûlée with the ideal consistency, sous vide makes cooking easier while taking away all the guesswork and giving you back free time. Our approachable new cookbook, Sous Vide for Everybody, demystifies this simple technique for cooking everything from eggs and meat to vegetables and desserts.
Safe, hands-off technique (gives you back free time)
Precise results give you food exactly the way you like it (no overcooking)
Frees up your oven and stove (handy for the holidays)
Beef
The closed environment of sous vide cooking prevents moisture loss, and the steady lower temperature activates enzymes that slowly break down collagen (a process that stops at higher temperatures) to produce the most tender, juicy meat you’ll ever taste.
Eggs and Dairy
Eggs are tricky to cook. The white and yolk behave differently when subjected to heat because they have different proportions of proteins, fats, and water. Eggs are perhaps the poster child for sous vide cooking: You can play with time and temperature (use our great chart!) to get the exact texture desired.
Vegetables
Vegetables are prime candidates for sous vide cookery. As America’s Test Kitchen alum J. Kenji Lopez-Alt wrote on Serious Eats: 'It’s one of the few cooking methods where the end result is a vegetable that tastes more like itself than when you started.'
Dessert
Sous vide works particularly well with creamy, custardy desserts—from pudding to ice cream—and with firm fruit-based desserts. Mason jars make things even easier: Cook and serve in the same container.