McAuley - The Complete Sous Vide Supreme Cookbook: Easy, delicious, state-of-the-art cooking

Select one of the chapters from the and you will be taken to a list of all the recipes covered in that chapter. Alternatively, jump to the to browse recipes by ingredient. Look out for linked text (which is underlined and/or in a different colour) throughout the ebook that you can select to help you navigate between related recipes. Sous vide (pronounced sue veed) is a French term which is literally translated as under vacuum. It has become the latest cooking technique to take enthusiastic home cooks by storm. Until recently, it was a cooking process that remained a well-kept secret among chefs around the world.

Since the technology has become more affordable, it is now possible to find well-built, easy-to-use, high-quality sous vide water ovens suitable for any kitchen, resulting in an accessible form of cooking for chefs and home cooks alike. The sous vide technique involves food being vacuum-sealed in special food-grade cooking pouches, which are then submerged in a water oven. The water oven is controlled to extremely precise temperatures, preventing food becoming overcooked, to deliver consistently perfect results.

Less time spent in the kitchen This technique reduces the hands-on cooking time necessary with most other methods. There are no special skills to master either just submerge your packaged food and let your water oven do the work! No guess, less stress There is no need to worry about ruining that expensive cut of meat or piece of fish because, by following some very simple , it is virtually impossible to overcook your food. Controlling the cooking temperatures to an extremely precise degree means that your food will be cooked perfectly from edge to edge, resulting in texture that is impossible to achieve with other forms of cooking.

This is particularly impressive when using cheaper and tougher meat cuts. Cooking such cuts of meat at a precise temperature over a long period of time will break down fat and connective tissue, resulting in incredibly tasty meat with the texture of fillet steak. Locked-in goodness Due to your food being vacuum-sealed in pouches, the nutritional benefits remain higher than conventional forms of cooking. Rather than being allowed to evaporate through steam or escape into boiling water the nutrients present in your food are retained in the cooking pouch. There is also no need to add fat or oil to the food in order to keep it moist, as the natural juices will do this for you. A compact water oven is perfect for the home cook.Full of flavour As with the nutrients in your food, the flavour has no means of escape. A compact water oven is perfect for the home cook.Full of flavour As with the nutrients in your food, the flavour has no means of escape.

All of the juices and aromas in the pouch continue to penetrate and infuse themselves into the food during the cooking process, resulting in wonderful tastiness. No more ruined meals due to late dinner guests Because food is held in the oven at such a precise temperature, it will stay at the same level of doneness. For example, if you want to cook a medium rare steak, you just need to set your oven to the correct temperature and leave it for the minimum . Once that time has been reached, your steak will remain at the same temperature all the way through for several hours. and freeze for future use so that you always have cooked food available when you need it.

The sous vide water oven is a surprisingly versatile piece of equipment and it is possible to cook all sorts of different foods with very good results. The sous vide water oven is a surprisingly versatile piece of equipment and it is possible to cook all sorts of different foods with very good results.

In addition to meat and fish, most fruit and vegetables cook beautifully using the sous vide technique, as well as eggs and egg-based dishes such as custard and ice cream base. Youll find lots of inspiration to tempt you within this recipe book! Water oven Your water oven will come with its own set of manufacturers instructions. Follow these to set up your oven correctly and familiarize yourself with its functions. Vacuum sealer Follow the manufacturers instructions and familiarize yourself with the sealers functions. Some vacuum sealers give the option of Normal or Gentle sealing speeds for Dry or Moist pouch contents. Position your vacuum sealer with enough space to allow cooking pouches to lay flat while sealing.Cooking pouches Food-grade cooking pouches are available in a number of different sizes, as well as a roll that you cut to the desired size. Position your vacuum sealer with enough space to allow cooking pouches to lay flat while sealing.Cooking pouches Food-grade cooking pouches are available in a number of different sizes, as well as a roll that you cut to the desired size.

If in doubt, go larger to ensure ingredients are comfortably packed. In this book, large and small pouches have been used and are specified where relevant. A rack placed in the water oven is useful when cooking multiple pouches. . However, most foods can then be left in the water oven for several more hours without altering the taste or texture. Once the pouch is removed from the oven you can either serve the food as it is or, alternatively, sear briefly in a very hot pan to create a golden crust. ) the pouch must not float this is a sign that too much air is in the pouch but should remain fully submerged.

Leave submerged for the indicated cooking time. Do not attempt to seal a bag using this technique if the water in the oven is hot.Archimedes principle, Step 1: removing air from and sealing the zip seal pouch.

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