Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Make it Sous Vide!: Easy recipes for perfect results every time!
    Make it Sous Vide!: Easy recipes for perfect results every time!
    Make it Sous Vide!: Easy recipes for perfect results every time!
    Ebook135 pages1 hour

    Make it Sous Vide!: Easy recipes for perfect results every time!

    By Meredith Laurence

    ()

    Read preview

    About this ebook

    Take the worry out of under- or over-cooked dishes!


    Best Selling author, Blue Jean Chef, Meredith Laurence has created easy recipes along with tips, techniques and cooking time charts to guide you through the exciting world of Sous Vide.


    Create perfectly cooked mouth-watering steak, juicy chicken, succulent fish and seafood, tender veggies plus incredible egg bites, customized yogurt, individual cheesecakes and more. From healthy to decadent the choice is yours.


    Recipes with beautiful photos include:



    • The Perfect Filet Mignon

    • Rosemary Rack of Lamb with Thyme Mushrooms

    • Chicken Breasts with Balsamic Sauce

    • Halibut with Orange Butter

    • Tender Garlic Butter Shrimp

    • Red Wine Vinegar Orange Beets

    • Herb Spiced Potato Wedges

    • Tomato Basil Cheddar Sous Vide Egg bites

    • Custom Yogurt

    • Mini Strawberry Cheesecake

    • Chocolate Raspberry Pots de Crème
    LanguageEnglish
    PublisherWalah LLC
    Release dateJan 24, 2018
    ISBN9781948193122
    Make it Sous Vide!: Easy recipes for perfect results every time!

    Related to Make it Sous Vide!

    Titles in the series (8)

    View More
    View More

    Related ebooks

    Cooking, Food & Wine For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Black Garlic

      Mar 9, 2024

      Black Garlic
      1 min read

    • Article

      Air-fried “Chicken”

      Aug 10, 2021

      Air-fried “Chicken”
      4 min read

    • Article

      Share The Love

      Apr 21, 2022

      Share The Love
      5 min read

    • Article

      Indian Butter Chicken

      Apr 9, 2019

      Indian Butter Chicken
      6 min read

    • Article

      Coconut Rice Two Ways

      Aug 11, 2020

      The expression “What grows together goes together” is a cliche, but it’s true: In temperate climates, strawberries go with rhubarb; where it’s cold, preserved fish and rye bread are a dynamic duo; and near the equator, coconut gets cooked with rice.

      6 min read

    • Article

      Sweet Potatoes

      Oct 6, 2020

      Sweet Potatoes
      4 min read

    • Article

      Huevos Rancheros

      Jan 11, 2019

      Huevos Rancheros
      3 min read

    • Article

      Texas-Style Smoked Brisket

      Jul 10, 2018

      Texas-Style Smoked Brisket
      8 min read

    • Article

      Burger Town

      Oct 12, 2018

      Burger Town
      7 min read

    • Article

      Cured Meats

      May 15, 2020

      Cured Meats
      7 min read

    • Article

      The Best Potato Mashers

      Sep 5, 2023

      The Best Potato Mashers
      1 min read

    • Article

      Candied Jalapeños

      Jul 7, 2021

      Candied Jalapeños
      2 min read

    • Article

      Life Of Pies

      Apr 25, 2021

      Life Of Pies
      11 min read

    • Article

      Braised Lamb Shanks

      Jan 5, 2021

      Braised Lamb Shanks
      3 min read

    • Article

      Real Kung Pao Chicken

      Oct 9, 2018

      Real Kung Pao Chicken
      6 min read

    • Article

      Happy Halloween

      Sep 23, 2021

      Happy Halloween
      8 min read

    • Article

      Salade Lyonnaise

      Apr 7, 2020

      Salade Lyonnaise
      6 min read

    • Article

      New Ways with Catfish

      May 26, 2020

      New Ways with Catfish
      5 min read

    • Article

      All About Vegan Cheese

      Feb 7, 2023

      All About Vegan Cheese
      1 min read

    • Article

      In Season

      Aug 18, 2021

      In Season
      5 min read

    • Article

      Focus on FERMENTING

      Jul 2, 2020

      Focus on FERMENTING
      1 min read

    • Article

      Neapolitan Semolina Cake

      Jun 8, 2021

      Neapolitan Semolina Cake
      5 min read

    • Article

      Break the Chill

      Nov 24, 2020

      Break the Chill
      1 min read

    • Article

      Rock-Your-World Ribs

      Mar 29, 2022

      Rock-Your-World Ribs
      4 min read

    • Article

      Let’s Do Dough

      Feb 15, 2022

      Let’s Do Dough
      3 min read

    • Article

      A Fresh Take

      Nov 25, 2019

      A Fresh Take
      2 min read

    • Article

      Italian Flours

      Jun 7, 2022

      Italian Flours
      3 min read

    Related categories

    Reviews for Make it Sous Vide!

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Make it Sous Vide! - Meredith Laurence

      Charts

      Introduction

      What is Sous Vide?

      Sous vide literally means under vacuum in French. When you cook something sous vide, food is placed in a vacuum-sealed bag in a water bath at precise temperatures, often well below the boiling point. Restaurant chefs have used this cooking method for years because it offers exact control of the finished product and leaves very little room for human error. For example, if you cook a steak in a water bath set at 140ºF, there is no way the steak can get hotter than 140ºF and so you end up with a perfectly cooked medium steak, whether you cook that steak for one hour or four hours.

      Why Sous Vide at Home?

      In addition to delivering perfect results with very little effort, there are other advantages to sous vide cooking. The texture of food is enhanced when cooked gently in a water bath, rather than quickly on a stovetop. Cooking a pork shoulder for 24 hours in a sous vide water bath will give you pork that will just fall apart when shredded, but it won’t be dry or over-cooked. Similarly, a brisket cooked sous vide can be super tender, but still have a little pink left to the meat. It will be tender without being cooked well done.

      In addition, sous vide foods cook in a bag alone, in their own juices or with other ingredients that you put in the bag. There is no loss of moisture or flavor and in fact, foods can be infused with the flavors of other ingredients. Cooking halibut in a bag with butter and orange juice results in tender, moist and delicious fish infused with orange flavor.

      Sous vide machines keep the water at a very precise low temperature. These machines used to be quite large and were therefore primarily used by restaurants rather than home cooks. These days, however, there are many brands of sous vide circulators that can be purchased at very reasonable prices, making sous vide practical for home use.

      If you are thinking that sous vide cooking is complicated and really only suited to professional chefs, I implore you to think again. Sous vide cooking at home is relatively new, but it falls into the same category as slow cookers, pressure cookers and air fryers – it’s another great appliance that can help home cooks get a successful dinner on the table with very little effort.

      Equipment Needed

      In order to cook sous vide, you will first and foremost need a sous vide circulator. This is the tool that will heat and circulate the water. It’s usually not much bigger than an immersion blender and can be used in any vessel.

      A large vessel is the next piece of equipment that you will need. I like to use a stockpot or container that is at least 8 quarts in capacity so there is plenty of room for both the circulator and the food I’m cooking. Whatever you use just needs to be food safe and able to hold water. How big a vessel you can use is limited by the brand of circulator you buy. Check to see what maximum amount of water your circulator can efficiently heat and then you’ll know what size vessel to get. You can find a number of large restaurant style storage containers available for single purchase online.

      You’ll also need some zipper lock bags. I recommend freezer bags with a double zip seal. It is very important that no water enter the bag, so good-quality food safe bags are a must.

      A vacuum sealer is certainly nice to have to remove the air from the bags, but it’s not critical. You can remove air from the bags in a number of ways, as you will see below.

      How to Seal Foods

      The main reason you need to vacuum seal foods in a bag when cooking sous vide is so that the bag will sink in the water and not float. It’s very important that the food be completely surrounded with the water, that it is fully submerged and not partially submerged, so that it cooks evenly. Certainly, the easiest way to do this with most foods is with a vacuum sealer (electric or hand pumped), but there are other ways to do this as well.

      Water Displacement Method

      If you have liquid in the bag along with the food you are cooking (a marinade, for example), it is difficult to vacuum seal the bag without sucking out all the liquid as well. In these instances, seal the bag almost completely and then lower the bag into some water. The water will displace the air in the bag. When you have lowered the bag almost completely, being sure not to let any water into the bag, finish sealing the zipper lock and the food should sink easily.

      Countertop Method

      Another way to remove air from a bag that has liquid inside is to use your countertop. Hold the bag by the zipper lock and let the food in the bag hang over the edge

      Enjoying the preview?
      Page 1 of 1