Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking

Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to  Low Temperature Precision Cooking Author Jason Logsdon
ISBN-10 0991050177
ISBN-13 9780991050178
Year 2014-11-08
Pages 284
Language English
Publisher Primolicious LLC
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Do you want to get the most out of your sous vide machine Are you looking to consistently prepare great food with a minimal amount of effort If you nodded your head Yes then this book was written for you Sous vide has two huge advantages for both the novice and experienced cook Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis And for those of you whose lives are harried the sous vide technique also allows you to create remarkable meals while working around your hectic schedule Modernist Cooking Made Easy Sous Vide is the best selling sous vide book available and the authoritative guide to low temperature precision cooking and it will help make sous vide a part of your everyday cooking arsenal Sous vide is a simple an extremely effective way to cook This book covers every step of the sous vide process from seasoning sealing and temperature control to how to determine the times and temperatures needed to turn out great food There are also extensive write ups for the main types of food including steak and red meat pork fish and shellfish eggs fruits and vegetables and much more What You Get In This Book The bulk of this book is the more than 85 recipes it contains Designed so you can skim the recipes looking for something that inspires you or turn to a specific recipe to learn all about how to cook the cut of meat it features A detailed look at the entire sous vide process including pre sous vide preparation sous vide sealing temperature control determining time and temperatures and finishing sous vided foods More than 85 recipes providing a wide variety of dishes across many cuts of meat and types of vegetables They include Beef Lamb and Other Red Meat Pork Sausage and Ground Meats Chicken Turkey Duck and Poultry Eggs Fish and Shellfish Fruits and Vegetables Infusions of Alcohol Oil and Vinegar Sweet and Sours such as yogurt creme brulee and dulce de leche An introduction to the equipment you will need for cooking sous vide From a simple no cost method that will allow you to give sous vide cooking a try to a low cost setup that will meet all of your sous vide cooking needs A comprehensive sous vide time and temperature chart as well as cooking by thickness times More than 35 Modernist Notes with suggestions for using modernist ingredients and techniques to turn everyday meals into upscale and elegant dishes If you want to use sous vide to prepare amazing food simply and easily then this is the book for you

Other Version:

Sous Vide at Home

Sous Vide at Home Author Lisa Q. Fetterman
ISBN-10 9780399578076
Release 2016-11-01
Pages 288

Under Pressure

Under Pressure Author Thomas Keller
ISBN-10 9781579657574
Release 2016-10-25
Pages 295