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The Complete Sous Vide Cookbook

sousvidecoverThe Complete Sous Vide Cookbook

What is Sous Vide you ask. It is a fast growing worldwide phenomenon in the culinary community. The technique  uses water for precise cooking at low temperatures that create chef quality end results. Sous Vide used to be available only in professional kitchens due to the cost of the machine. Sous Vide water ovens and devices are now much more affordable and available to the general public. Some of these devices are priced under $100

How does it work? You simply put your dish into a special bag, vacuum seal the pouch, immerse in the water oven, set the time, set the temperature (accurate to 0.1˚C) and wait. The result is impeccably cooked food every time.

If you are thinking the dishes you can cook this way are limited to stuff you would put in the old fashioned boil in bag are you very mistaken.  “The Complete Sous Vide Cookbook” written by one of Canada’s most respected chefs Chris McDonald covers creations like these:

Check Out These Recipes from The Complete Sous Vide Cookbook:

Crème Brûléecremebruleesousvide_0

Crème brûlée is always the most popular dessert on restaurant menus, and it’s easy to make at home using your sous vide device. Small canning jars make the perfect portion size — you can torch the sugar and serve them right in the jar. Bring the prepared dessert to a dinner party along with your torch and look like a hero.

Tips

I recommend using brand-new jars that have not previously been heat stressed.

To make uncooked custard ahead: Prepare through Step 2. Transfer mixture to an airtight container, cover and refrigerate for up to 2 days. Proceed with Step 3.

To make cooked custard ahead: Prepare through Step 4. Refrigerate for up to 3 days. Proceed with Step 5.

  • Preheat hot water bath to 176°F (80°C)
  • Four 4 oz (125 mL) glass canning jars, with lids
  • Fine-mesh sieve
  • Propane or butane torch2⁄3 cup        heavy or whipping (35%) cream                150 mL1                    whole egg                                                                  11 tsp             vanilla extract                                                    5 mL1.  In a small saucepan, combine milk and cream. Bring to a simmer, stirring, over medium heat. Remove from heat.3.  Pour equal amounts of mixture into jars, leaving 1⁄2 inch (1 cm) headspace. Wipe rims of jars thoroughly to ensure a good seal. Add lids and turn just until snug. Immerse jars in preheated hot water bath and cook for 50 minutes. (To make cooked custard ahead, see Tips, at left.) 5. When ready to serve, open jars and spread 1 tbsp (15 mL) sugar evenly over surface of each custard. With torch at full blast, holding it 2 to 3 inches (5 to 7.5 cm) from surface, wave it over sugar. Keep torch moving constantly to avoid blackening sugar — you want a deep golden brown. Each custard will take about 2 minutes to complete. Let cool for 3 to 4 minutes, then serve.
  • 4.  Remove jars from bath and let cool for 20 to 30 minutes. Refrigerate for 1 hour or up to 3 days.
  • 2.  In a medium bowl, whisk together egg yolks, egg, 2 tbsp (30 mL) sugar and vanilla, until well blended. Gradually whisk in milk mixture. Strain through fine-mesh sieve into a liquid measuring cup. (To make uncooked custard ahead, see Tips)
  • 1⁄4 cup        granulated sugar, divided                            
  • 2 tbsp          granulated sugar                                           
  • 2                    egg yolks                                                                   
  • 1 cup            whole milk                                                     

PerfectPoachedEggImageSousVide_0.jpgPerfect Poached Egg

This is a great way to get ahead of Sunday brunch for a crowd. The egg cooks for a relatively short time, which sets the thick white but leaves the yolk quite runny. Aki Kamozawa and H. Alexander Talbot first wrote about this now widely publicized method in Ideas in Food. These eggs are also perfect for garnishing a bowl of ramen.

Can Be Scaled Up

Tip

This egg is not pasteurized. If you have safety concerns about raw egg, start with eggs that you have previously pasteurized (opposite).

  • Preheat hot water bath to 167°F (75°C)1.  Immerse egg in preheated hot water bath and cook for 13 minutes. Using a slotted spoon, remove from water bath.Variations Poached Duck Egg: Preheat hot water bath to 150°F (65.6°C) and immerse egg for 30 minutes. Serve immediately or chill in an ice bath for at least 10 minutes before transferring to the refrigerator.
  •  
  • Poached Quail Egg: Preheat hot water bath to 146.3°F (63.5°C) and immerse egg for 15 minutes. Serve immediately or chill in an ice bath for at least 5 minutes before transferring to the refrigerator. Because the shell of a quail egg can be quite tough and leathery, open it by placing the egg on a folded kitchen towel and giving it a light rap with the sharp edge of a knife. There will be very little egg white left on the yolk.
  • 2.  Crack the egg as you would a raw egg, into a warm bowl. With a tablespoon, lift egg out of bowl, leaving any remnants of thin white behind. Serve immediately.
  • 1                    egg          

With very detailed instructions, tips and ideas on how to get inventive with your style, “The Complete Sous Vide Cookbook” is the best way I know to get started on your way to cooking perfection the Sous Vide Way.

Publisher’s Description:

Sous vide cooking is the latest and hottest trend in home kitchens today.

What technique have restaurants been using for more than 30 years to get perfectly cooked food? Their secret: sous vide, a simple and foolproof technique that involves cooking at precise temperatures. Conventional methods can often result in under- or overcooked food, but with sous vide, it will always be done to tender perfection. Entertaining becomes effortless and your guests will be blown away by the sublime textures and flavors. You’ll be wondering if you’ve really been tasting food for your whole life.

Critically acclaimed chef Chris McDonald has years of experience with using sous vide devices. He presents all his tips and techniques for preparing and cooking a variety of types of meat, poultry, fish, seafood, vegetables, eggs and desserts. More than 175 recipes highlight his experiences cooking in different parts of the world, such as Ribeye Steak with Chimichurri Sauce, Venison Loin with Savoy Cabbage and Chestnuts, Georgian Pork Shoulder Roast with Pomegranate Glaze, Buttermilk Fried Chicken, Drunken Duck Ramen with Sous Vide Egg, Aloo Gobi, and Crème Brûlée. He also shares his wealth of knowledge about global ingredients, DIY butchery, food substitutions, selecting cuts of meat and types of fish, and much more. This is the book for anyone looking to cook sous vide, from the most basic beginner to the experienced home cook.

Ready to Buy? Head over to Robert Rose and get a copy.

I was not a paid for my opinion; however I may have been given a free product for review. Thanks to all of my sponsors and their parent companies for their support in this review.

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