Modernist Cooking Made Easy

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.

Author: Jason Logsdon

Publisher:

ISBN: 0991050177

Category: Sous-vide cooking

Page: 270

View: 776

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Although sous vide cooking is not as "sexy" as some of the other modernist techniques it 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.Sous vide is a simple and 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 more. After reading this book you will be able to consistently prepare great food with a minimal amount of effort.The bulk of this book is the more than 85 recipes it contains. 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.

Low Temperature Precision Cooking

This is a book of action and doesn't just tell you to try harder to make tasty food. Life rewards those who take matters into their own hands, and this book is where to start.

Author: Sarah P. Williamson

Publisher: Urgesta as

ISBN: 8293791462

Category: Cooking

Page: 212

View: 405

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​ Do you need some more advanced recipes for your Sous Vide Machine? Do you just keep making the same recipes over and over? Do you need a break from boring recipes? Do you feel stagnant, stuck in a rut, and ready for a change? Are you bored of the same old recipes which are such a waste of your Sous Vide Machine? If you keep doing what you've always done, you'll never learn how to use this wonderful technology. Is this positive for you? Low-Temperature Precision Cooking: Sous Vide: Modern Techniques for Perfect Cooking Through Science, Ultimate Low-Temperature Immersion Circulator Guide teaches you every step, including many different types of recipes to bring new life to your Sous Vide Machine. This is a book of action and doesn't just tell you to try harder to make tasty food. Life rewards those who take matters into their own hands, and this book is where to start. This one book is full of amazing recipes for people who would like to eat healthier without sacrificing flavor. The tested recipes in this book have worked for thousands of people just like you. Easy-to-implement recipes and practical explanations help you take immediate action. What happens if you keep making the same food over and over again? - Find out new and exciting ways to use your Sous Vide Machine. - Learn why you should care about cooking lamb and duck - Your friends and family will be amazed at what you prepare - Are you prepared to lose weight? How will you learn to make the Sous Vide Machine your best friend? - Take a look at the straightforward recipes which break everything down for you - What you can do today to start cooking amazing food - Tricks for following even difficult recipes - How to develop the skills you need to make your Sous Vide Machine come alive What happens when you don't let life pass you by? - Never wonder "what if" you could have made steak and other tasty food in your Sous Vide Machine! - Wake up every day with high energy and desire to try new recipes from this amazing book - Inspire yourself and others to use their Sous Vide Machines in ways you can't imagine. - Feel comfortable with your Sous Vide Machine in minutes. Find out how to let go of your fear of cooking with a Sous Vide Machine and take flight towards the food of your dreams, period. Create new and exciting foods you want and get healthy at the same time. Try Low-Temperature Precision Cooking: Sous Vide: Modern Techniques for Perfect Cooking Through Science, Sous Vide: Ultimate Low-Temperature Immersion Circulator Guide today by clicking the BUY NOW button at the top right of this page! P.S. You'll wonder how you ever tried using your Sous Vide Machine without this book.

Sous Vide Cookbook

These are only a few just to get you thinking about how great it would be when you can acquire professional results with a little bit of planning. Are you ready to innovate your cooking? Grab your copy today and I'll see you on the inside!

Author: Steve Gaughan

Publisher: Createspace Independent Publishing Platform

ISBN: 1981116559

Category:

Page: 108

View: 916

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If you want to learn a cool new way to cook your food, you're in the right place! Let me introduce you to Sous Vide Cooking! You will discover some of the ways to cook dishes such as these: Chapter 1 - The Advantages Of Cooking Sous Vide Chapter 2 - Tools You Need For The Job Chapter 3 - Understanding The Method Used In This Book Chapter 4 - Recipes You shouldn't have to go out to expensive restaurants just to eat perfectly cooked food. Whether you're a sous vide enthusiast seeking to add new recipes to your repertoire, or just getting into the technique, this cookbook will show you how easy it is to make restaurant quality food in your very own home. These are only a few just to get you thinking about how great it would be when you can acquire professional results with a little bit of planning. Are you ready to innovate your cooking? Grab your copy today and I'll see you on the inside!

Amazing Food Made Easy Sous Vide

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.

Author: Jason Logsdon

Publisher:

ISBN: 0991050193

Category: Cooking

Page: 284

View: 826

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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. Amazing Food Made Easy: Sous Vide is the best selling full-color version of Modernist Cooking Made Easy: Sous Vide and is 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!

Sous Vide Cooking

Sous vide cooking has gained the reputation of being a difficult cooking technique that isn't for the faint of heart. Fortunately, this is completely untrue and the instructional chapter in this book explains just how untrue it is!

Author: Mindy Preston

Publisher:

ISBN: 1542374642

Category:

Page: 108

View: 776

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Think that sous vide cooking is too far above your skill level to even try? Convinced that sous vide is only for professional chef's and people with too much time on their hands? You couldn't be more wrong! Sous vide cooking has gained the reputation of being a difficult cooking technique that isn't for the faint of heart. Fortunately, this is completely untrue and the instructional chapter in this book explains just how untrue it is! Not only will this book explain how manageable sous vide cooking is for everyone, but it also includes 30 delicious and easy to cook recipes using the sous vide cooking method. Whether you are looking to explore the sous vide cooking method as a hobby or simply try something new, the answers you seek are moments away! Included in this book you will find: The specifics of sous vide cooking Benefits of sous vide cooking Tips for a better sous vide cooking experience 30 vegetable, protein, and dessert sous vide recipes Try your hand at just one of these delicious recipes and you will soon find that you can't wait to try another! Don't wait another second, begin mastering the sous vide cooking method right away!

Easy Sous Vide Cookbook

Cook Sous Vide at home - that's a pipe dream, isn't it?

Author: Susan Moure

Publisher:

ISBN: 1548246581

Category:

Page: 100

View: 426

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Cook Sous Vide at home - that's a pipe dream, isn't it? No. Today is a great time to get these thoughts out of your head, because you CAN cook tender and juicy meat, flaky fish, and even super tasty desserts using your own home Sous Vide technique and this cookbok.

Sous Vide Recipes

Would you like to put on your table restaurant-like dishes even if you are not a professional chef? Your Customers Will Never Stop To Use This Awesome Cookbook!

Author: James Stone

Publisher: Gourmet Food Academy

ISBN: 1802524339

Category:

Page: 176

View: 523

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★55% OFF FOR BOOKSTORES!★ Would you like to put on your table restaurant-like dishes even if you are not a professional chef? Your Customers Will Never Stop To Use This Awesome Cookbook!

Cooking with Joan Roca at low temperatures

PRECISION COOKING The most obvious advantage of low-temperature cooking is the precision with which we can cook, thanks to time and temperature control (T&T). This technique allows us to put aside any fears of overcooking, ...

Author: Joan Roca

Publisher: Planeta Gastro

ISBN: 9788408195283

Category: Cooking

Page: 456

View: 296

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This book will show what we have learnt in the kitchen at El Celler de Can Roca, and also in our respective homes, as low-temperature cooking is a traditional technique that today, thanks to modern technology, helps us to increase the precision with which we cook. However, ultimately, cooking is all about enjoying the many bounties of gastronomy: that capacity to delight us, to look after our health, to communicate emotions, and to transmit knowledge, values and affection. By cooking we can discover our culture and that of the whole world, as well as challenge the senses, make out imagination soar, or bond a little bit more with the earth. We can also express gratitude and devote time to our loved ones. We hope you will enjoy the adventure.

Sous Vide Cookbook

Kindle MatchBook: Receive the Kindle Edition for FREE when you buy the paperback edition now!The Sous Vide Cookbook contains amazingly easy recipes for gourmet meals every night of the week!It's so simple to cook perfect meals using your ...

Author: Penelope Mirabelle

Publisher:

ISBN: 1983050415

Category:

Page: 147

View: 973

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Kindle MatchBook: Receive the Kindle Edition for FREE when you buy the paperback edition now!The Sous Vide Cookbook contains amazingly easy recipes for gourmet meals every night of the week!It's so simple to cook perfect meals using your sous vide, however finding the perfect recipes to pull it off consistently is difficult. Don't get bored with your sous vide! This cookbook contains a diverse collection of dishes that will appeal to every taste and preference. Featuring 100 fast and easy recipes, and including an overview of key practices and techniques you'll need to master your sous vide, the Sous Vide Cookbook will transform your humble home cooking into a world class dining experience.The Sous Vide Cookbook includes: 100 Amazing Recipes for making tasty vegetables, succulent seafood, juicy red meat, poultry that is bursting with flavor, decadent desserts, and more! Sous Vide Tips and Tricks covering both the basics and new techniques you will want to try right away Easy Reference Guides that feature helpful charts for timing, temperature, and conversions so everything you need to know is right at your fingertips Sous vide cookbook recipes include: Chili Garlic Shrimp, Maine-Style Lobster Rolls, Bang Bang Chicken Salad, Braised Lamb Shoulder, Mutton Loin, Pesto Chicken and much more!Make gourmet meals an everyday experience at your home with this Sous Vide Cookbook.

Gas Appliance Merchandising

The only difference is that at the higher setting the percentage of the total cooking operation during which heat is supplied is greater ... all of which culminated in the perfection of the precisionlow - temperature " oven burner .

Author:

Publisher:

ISBN: NYPL:33433109954986

Category: Gas

Page:

View: 241

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Keys to Good Cooking

Placed in a pot or tub of water, they keep the water at a set temperature for precision low-temperature bath cooking, which produces perfectly done meat, fish, and eggs. Water ovens are kitchen water baths, a specialized kind of slow ...

Author: Harold Mcgee

Publisher: Hachette UK

ISBN: 9781848946835

Category: Cooking

Page: 576

View: 869

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There’s no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winner Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions – why should I fry-off beef before making a casserole? How do I prevent my sauce from separating? How can I be sure my eggs are fresh? Easy-to-use and authoritative, Keys to Good Cooking is a guide to the techniques, ingredients and gadgets with which you turn recipes into delicious meals. Praise for Harold McGee On Food and Cooking : “One of the greatest cookery books ever written.” Heston Blumenthal “A goldmine of information about every ingredient and cooking process, answering all the questions you will ever have about food. Without a single ‘recipe’ in it, I think it’s one of the most important food books ever written.” Jamie Oliver “One of the most important books ever written about food, and one of the most enjoyable... McGee has become a godfather figure for all right-thinking chefs and food-writers” Hugh Fearnley-Whittingstall

The Professional Chef

It can be summarized as the application of heat to a food product that is vacuum-sealed in a virtually-impervious-to-air plastic bag and cooked for a relatively long period of time at a precise low temperature.

Author: The Culinary Institute of America (CIA)

Publisher: John Wiley & Sons

ISBN: 9780470421352

Category: Cooking

Page: 1232

View: 772

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"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

Sous Vide Cooking Made Simple

to food-safe temperatures. Of course, this is not an indication of the chicken itself being tough (if that were the case, it would benefit from a long cook at a low temperature to tenderize it). Rather, it's an indication that the ...

Author: Christina Wylie

Publisher: Voyageur Press

ISBN: 9780760369227

Category: Cookbooks

Page: 192

View: 912

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In Sous Vide Cooking Made Simple, Anova sous vide recipe developer, Christina Wylie, presents 70+ recipes for perfectly cooked meals and desserts using this revolutionary cooking device.

Ideas in Food

Great Recipes and Why They Work: A Cookbook Aki Kamozawa, H. Alexander Talbot ... quality cook ware, bakeware. immersion circulators, home vacuum sealers, the Smoking ' run, and induction burners for low -temperature precision cooking.

Author: Aki Kamozawa

Publisher: Clarkson Potter

ISBN: 9780307719744

Category: Cooking

Page: 320

View: 145

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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.

The Sous Vide Kitchen

to food-safe temperatures. Of course, this is not an indication of the chicken itself being tough (if that were the case, it would benefit from a long cook at a low temperature to tenderize it). Rather, it's an indication that the ...

Author: Christina Wylie

Publisher: Voyageur Press (MN)

ISBN: 9780760352038

Category: Cooking

Page: 288

View: 825

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Use sous vide to cook absolutely anything! If you own a sous vide machine, chances are you’ve tried it out by cooking burgers, steak, and pork. But that’s just the beginning. For years, restaurants have used sous vide to perfectly cook a wide variety of foods—now you can do the same. Join sous vide recipe developer Christina Wylie and take your skills to the next level: Use sous vide to make the perfect soft boiled eggs, then go further and learn how to use it to make scrambled eggs, overnight oatmeal, and other breakfast staples. For lunch, try topping your salad with perfectly cooked sous vide tuna or salmon (the secret is a short brine). For dinner, the options are endless. Choose from Asian dishes like Char Siu Pork Loin and Miso-Marinated Cod, reinvent a favorite with the Deconstructed Beef Wellington or Spicy Southern-Fried Chicken, or enjoy a surprisingly simple 48-Hour Beef Brisket. Finish the meal with a sous vide twist on cheesecake or a nightcap of homemade spiced rum (speed-infused using sous vide, of course). With recommended times and temperatures for every recipe, unique combinations of sous vide with other cooking techniques, and more than 100 recipes to explore, this book will help you get the most out of sous vide.

Cooking Sous Vide

Discover the Low-Temperature, Vacuum-Sealed Method for Cooking Perfect Food Every Time Chef Thomas N. England. basics BEEF & LAMB Sous vide uses precision cooking, and nowhere is this more apparent than with beef and lamb.

Author: Chef Thomas N. England

Publisher: Penguin

ISBN: 9781465454164

Category: Cooking

Page: 192

View: 298

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Cooking Sous Vide is an approachable guide to the techniques involved in cooking sous vide. 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, many with beautiful color photos of the finished dish, will be featured throughout.

Essentials of Professional Cooking

Lower power enables the item to thaw more evenly, with less danger of partially cooking it. if your oven does not have ... foods with high water content, such as vegetables, heat faster than denser, drier foods, such as cooked meats. 8.

Author: Wayne Gisslen

Publisher: John Wiley & Sons

ISBN: 9781118998700

Category: Cooking

Page: 592

View: 832

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Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.

Professional Cooking College Version

Cook the food item, while in the bag, at a constant low temperature, usually in a special water bath. Precision. Cooking. Although the name of the technique refers to the vacuum packing, the heart of sous vide cooking—and the reason ...

Author: Wayne Gisslen

Publisher: John Wiley & Sons

ISBN: 9780470197523

Category: Cooking

Page: 1120

View: 780

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This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.

Cooking with Your Sous Vide

This book contains 100 flavorful recipes with easy-to-follow instructions along with suggestions, variations, and recommended cooking times and temperatures for delicious results every time.

Author: Jason Lodgson

Publisher: Sterling Epicure

ISBN: 145493316X

Category: Cooking

Page: 176

View: 375

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Once a cooking technique only used in fine-dining restaurants or on cooking shows, the sous vide machine has now become affordable for home cooks. Using a vacuum-sealed bag and temperature-controlled, circulating water, it cooks food gradually to the perfect temperature. This comprehensive introduction teaches you everything you need to know about sous vide preparation, including cooking times, and provides 100 inspired recipes for meat, poultry, seafood, vegetables, and desserts that go beyond the basics.

Sous Vide for Everybody

The Easy, Foolproof Cooking Technique That's Sweeping the World America's Test Kitchen ... The precision of low-temperature sous vide cooking eliminates this problem. We cooked salmon to just the right temperature—125°F/52°C for farmed, ...

Author: America's Test Kitchen

Publisher: America's Test Kitchen

ISBN: 9781945256509

Category: Cooking

Page: 232

View: 157

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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.