Steve Cylka - The Everything Guide To Cooking Sous Vide: Step-by-Step Instructions for Vacuum-Sealed Cooking at Home

Dear Reader,

Thank you for purchasing The Everything Guide to Cooking Sous Vide! If you have never tried sous vide cooking, then this is the perfect book for you. My desire for this cookbook is to create an excellent resource of information and recipes to help home cooks discover the amazing culinary technique of sous vide cooking.

I still remember the first time I ate steak cooked in the sous vide. It was rare, just the way I like steak and, wow, was it tender. On top of that, I was impressed at how amazingly simple cooking sous vide can be. From that moment on, I became a believer in sous vide cooking. It is a wonderful way to cook so many foods, including chicken breasts, mahi-mahi, lamb chops, carrots, and even eggs!

I truly hope that this book will inspire you to see the possibilities that come with cooking sous vide. Get creative, try new recipes, and share these amazing culinary masterpieces with your family and friends. Enjoy those times around the table sharing food and fellowship, because those are the moments in life that really matter.

Steve Cylka

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Avon, Massachusetts

I dedicate this book to my wife, Janna, and my children, Ben, Eli, and Mary. Thank you for all your support and encouragement through the process of writing this book.

Copyright 2015 by F+W Media, Inc.

All rights reserved.

This book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews.

An Everything Series Book.

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Published by

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ISBN 10: 1-4405-8836-8

ISBN 13: 978-1-4405-8836-5

eISBN 10: 1-4405-8837-6

eISBN 13: 978-1-4405-8837-2

Library of Congress Cataloging-in-Publication Data

Cylka, Steve.

The everything guide to cooking sous vide / Steve Cylka.

pages cm

Includes index.

ISBN 978-1-4405-8836-5 (pb) -- ISBN 1-4405-8836-8 -- ISBN 978-1-4405-8837-2 (ebook) -- ISBN 1-4405-8837-6 (ebook)

1. Sous-vide cooking. I. Title. II. Title: Guide to cooking sous vide.

TX690.7C95 2015

641.5'87--dc23

2015005096

Always follow safety and commonsense cooking protocol while using kitchen utensils, operating ovens and stoves, and handling uncooked food. If children are assisting in the preparation of any recipe, they should always be supervised by an adult.

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book and F+W Media, Inc. was aware of a trademark claim, the designations have been printed with initial capital letters.

Cover images StockFood / Eising Studio - Food Photo & Video; StockFood / DeSanto, Thom; StockFood / Campbell, Teri; StockFood Miksch, Alison.

Photographs by Steve Cylka. Copyright 2015 by F+W Media, Inc.

Doneness Target Temperatures and Recommended Cooking Temperatures and Times charts Eades Appliance Technology, LLC/SousVide Supreme. Used with permission of Eades Appliance Technology, LLC/SousVide Supreme www.sousvidesupreme.com .

In addition to my wife, I also want to say thank you to the many people who helped me in this journey to make this cookbook a reality. From those who helped in the researching and development of this book, to the taste-testers and others who offered support and suggestions. A big thank you to my parents, Rick and Rose Cylka, grandmother, Olga Fonfara, and to Greg and Marcy Cylka, Lloyd Lehrbass, Jonathan Duchene, Dustin Skeoch, Mary Dan Eades, David Pietranczyk, Lisa Q. Fetterman, Aaron Robb, Nathan Colquhoun, Ryan Young, and the many readers of my food website, The Black Peppercorn ( www.theblackpeppercorn.com )!

Even though sous vide has been used in restaurants for years, it was not until recently that this fairly new culinary technique started to pop up in home kitchens around the world. Sous vide will open the door to a whole new way for you to cook food and make delicious dishes by placing food in a food-safe bag, sealing it, and cooking it in a water bath.

In this book, youll find all the information you need about how to cook sous vide. Youll need to get some kitchen tools, such as a sous vide machine, vacuum sealer, and other accessoriesthis book will walk you through all the different types of products available. Sous vide follows some basic steps almost every time, and this book will clearly map them out, step by step, so that you can make the most of your sous vide machine.

Youll also find more than 130 mouthwatering recipes, all using the sous vide method. While there are some other cooking tools used in these recipes, including the stovetop, oven, deep fryer and more, the heart of all these recipes is sous vide. The recipes are broken down both by meal type, like breakfast, dessert, soup, or appetizer, and by food type, like beef, pork, seafood, or vegetables. Be sure to check out the sidebars found throughout the book for special information, answers to commonly asked questions, or ways to make modifications to a recipe.

The instructions, temperatures, and times in this cookbook are meant to be a reference and resource for you as you enter into the world of cooking sous vide. Since sous vide is all about precision, there are many factors that can impact the sous vide cooking process. Details like the thickness and shape of the meat, the quality and freshness of the meat used, the temperature of the meat being dropped into the water, and the temperature and size of the sous vide water bath, are just a few factors that contribute to the cooking process. These specifics, and more, will impact how long the cooking will take and when the food is safe to eat. With that in mind, not every recipe, temperature, or time guideline will work with every situation. Along with this cookbook, please use resources like the your sous vide machine manual, FDA, USDA, your local public health cooking guidelines, and your own common sense when cooking sous vide.