How to Sous Vide : Easy, Delicious Perfection Any Night of the Week: 100+ Simple, Irresistible Recipes by Daniel Shumski (2021, Trade Paperback)
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About this product
Product Identifiers
PublisherWorkman Publishing Company, Incorporated
ISBN-101523512334
ISBN-139781523512331
eBay Product ID (ePID)23050398807
Product Key Features
Book TitleHow to Sous Vide : Easy, Delicious Perfection Any Night of the Week: 100+ Simple, Irresistible Recipes
Number of Pages240 Pages
LanguageEnglish
Publication Year2021
TopicMethods / Slow Cooking, General, Methods / Special Appliances, Courses & Dishes / General
IllustratorYes
GenreCooking, House & Home
AuthorDaniel Shumski
FormatTrade Paperback
Dimensions
Item Height0.6 in
Item Weight20 oz
Item Length8 in
Item Width8.5 in
Additional Product Features
Intended AudienceTrade
LCCN2021-027210
Reviews"Cooking sous vide (in water with an immersion circulator) can often make dinner prep easier (and more flexible). For anyone who isn't yet convinced, this accessible cookbook from the author of How to Instant Pot will help to demystify the whole process." -- Epicurious "A terrific how-to... In Shumski's estimation, this cooking method is forgiving, flavorful, and foolproof--and his enticing recipes go a long way to prove it." -- Publishers Weekly "Sharing his enthusiasm in an approachable style, Shumski's take on sous vide should get any cook excited to try the technique."-- Library Journal, "Cooking sous vide (in water with an immersion circulator) can often make dinner prep easier (and more flexible). For anyone who isn't yet convinced, this accessible cookbook from the author of How to Instant Pot will help to demystify the whole process." - Epicurious
Dewey Edition23
Dewey Decimal641.587
Table Of ContentTable of Contents Acknowledgements Introduction Sous Vide Cooking in a Nutshell Advantages of Sous Vide Cooking Is Cooking Sous Vide Safe? Step by Step Finishing Sous Vide Safety Containers How to Choose and Seal Bags Sealing Sous Vide Circulators Sous Vide Equipment Recommendations Cooking from Frozen FAQ Poultry Simple Sous-Vide Chicken Breast Sous-Vide Butter Chicken Thighs Sous-Vide Sesame-Chili Chicken Thighs Sous-Vide Poached and Broiled Drumsticks Sous-Vide Chicken Breasts with Preserved Lemon Sous-Vide Chicken Breasts à la Keema Biryani Sous-Vide Turkey Breast with Poppy-Sesame Greens Pork The Perfect Sous-Vide Pork Chop The Perfect Sous-Vide Pork Tenderloin Back-to-Basics Sous-Vide Bacon Sous-Vide Carnitas-Style Pork Shoulder Simply Salt and Pepper Sous-Vide Pork Ribs Sous-Vide Pork Chops with Honey-Orange Glaze Sous-Vide Pork Chops with Apple Cider Syrup Stir-Fry with Mixed Vegetables and Spicy Sous-Vide Pork Tenderloin Kimchi and Sous-Vide Bacon Pasta Spaghetti Carbonara with Sous-Vide Bacon Lentils with Eggplant and Sous-Vide Bacon Sous-Vide BBQ Pork Ribs with Coleslaw Beef Simple Sous-Vide Skirt (or Flank) Steak Simply Sublime Sous-Vide Short Ribs Sous-Vide Korean-Style Short Ribs Classic Sous-Vide Filet Mignon with Butter Simply Perfect Sous-Vide Sirloin Soy Sauce and Lime Juice Sous-Vide Flank Steak with Cilantro-Lime Rice Spiced Sous-Vide Skirt Steak with Magic Mashed Potatoes Sous-Vide Beef Short Ribs with Chimichurri Sous-Vide Short Rib Sauce with Radiatori and Parmesan Sous-Vide Top Sirloin with Mushroom Sauce Duck & Lamb Simply Perfect Sous-Vide Lamb Chops Simple Sous-Vide Duck Breast Sous-Vide Lamb with Chickpeas and Garlic Simple Sous-Vide Duck Breast with Macadamia Nuts and Kiwis Daylong Duck Leg Confit Seafood Simply Sous-Vide Salmon Perfect and Simple Sous-Vide Scallops Swimmingly Simple Sous-Vide Shrimp Simple Sous-Vide Salt & Pepper Tuna Steak Tender Sous-Vide Octopus Spaghetti alla Chitarra with Butter-Poached Sous-Vide Lobster Tails Sous-Vide Scallops with Green Tea Noodles and Cashews Sous-Vide Scallops with Salmon Roe and Wild Rice Sous-Vide Scallops with Grapefruit Zest and Risotto Whole Wheat Spaghetti with Walnuts and Sous-Vide Shrimp Spicy Chili Crisp Sous-Vide Shrimp with Rice Noodles Tender Sous-Vide Octopus with Spiced Couscous Eggs Sous-Vide Hard-Cooked Eggs Perfectly Poached Sous-Vide Eggs Sous-Vide Pasteurized Eggs Egg Salad with Sous-Vide Hard-Cooked Eggs and Fresh Dill Roasted Cauliflower, Brown Rice and Perfectly Poached Sous-Vide Eggs Upgraded Instant Ramen with Perfectly Poached Sous-Vide Egg Homemade Lemony Mayonnaise with Pasteurized Egg Spaghetti and Crispy Cauliflower Carbonara with Pasteurized Egg Vegetables Basic Sous-Vide Carrots Sous-Vide Asparagus Perfection Simply Sous-Vide Corn on the Cob with Salted Butter 187°F Basic Sous-Vide Beets Sous-Vide Asparagus with Crisped Pancetta Sous-Vide Asparagus with Butter and Chicken Broth Sous-Vide Beets with Greek Yogurt and Dill Sous-Vide Beets with Black Pepper and Pistachio Hacks (appearing throughout the book) Silky Sous-Vide Lemon Curd Berry-Chocolate Sous-Vide Cheesecake "Baked" Pear à la Sous Vide with Vanilla Bean Sous-Vide Apples with Pie Spices Salt & Pepper Potato Chip Sous-Vide Ice Cream Sous-Vide Salted Dulce de Leche 150°F "Cold" Brew Coffee Sous-Vide Chile-Vanilla Olive Oil Sous-Vide Pumpkin Pies (Sous-Vide Pumpkin Pies with Toasty Pumpkin Seeds Variation) Sous-Vide Crème Brûlée Sous-Vide Egg Bites
SynopsisPerfection in the bag Ready to turn out the best steak of your life by sealing it in a plastic bag and simmering it in a bath of warm water? The technique is called sous vide it s how a lot of the pros do it and now with sous vide devices affordable and available, you can too. Daniel Shumski, the gadget whisperer who demystified the Instant Pot, unlocks the secrets of professional sous vide for home use. He explains step by step the process, timing, precise temperatures by ingredient, best techniques, and ins and outs of the equipment. And then offers 100 brilliant recipes designed to take full advantage of this revolutionary method, plus a dozen unexpected sous-vide hacks (make short-cut cold-brew coffee; infuse your olive oil with new flavors!) With Shumski s guidance, anything can be made better through sous vide, from favorite meats (you ll never cook a chicken breast any other way) to the surprises of sous vide carrots (try them with miso butter) to the showstopping glory of a Berry Cheesecake in a jar., Perfection--in the bag Ready to turn out the best steak of your life by sealing it in a plastic bag and simmering it in a bath of warm water? The technique is called sous vide-- it's how a lot of the pros do it--and now with sous vide devices affordable and available, you can too. Daniel Shumski, the gadget whisperer who demystified the Instant Pot, unlocks the secrets of professional sous vide for home use. He explains step by step the process, timing, precise temperatures by ingredient, best techniques, and ins and outs of the equipment. And then offers 100 brilliant recipes designed to take full advantage of this revolutionary method, plus a dozen unexpected sous-vide hacks (make short-cut "cold-brew" coffee; infuse your olive oil with new flavors!) With Shumski's guidance, anything can be made better through sous vide, from favorite meats (you'll never cook a chicken breast any other way) to the surprises of sous vide carrots (try them with miso butter) to the showstopping glory of a Berry Cheesecake in a jar., Dan Shumski's at it again! The author of How to Instant Pot takes his expertise decoding a complicated piece of equipment to the sous vide machine!
LC Classification NumberTX690.7
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