Jimmy Johnson - Sous Vide Cookbook For Beginners: Tasty, Quick, Healthy & Simple Recipes For Your Anova Sous Vide To Make At Home Everyday

SOUS VIDE COOKBOOK FO R BEGINNERS: Tasty, Quick, Healthy, & Simple Recipes For Your Anova Sous Vide To Make At Home Everyday Jimmy Johnson Contents SOUS VIDE Sous vide can be translated from French to under vacuum and works like this: fill the ingredients into a suitable foil bag, vacuum and cook in a water bath at a constant temperature. The temperature range is sous vide process at between 45 C and 90 C. Fish, meat and vegetables are well wrapped up in a plump, warm water bath and are gently heated. They keep a large part of their aromas and reach the optimal cooking point without thrills. WHAT EQUIPMENT DO YOU NEED FOR THE SOUS VIDE METHOD? The sous vide method works with a pot, thermometer, zipper pouch and a heat source that delivers constant temperatures. It is even easier with the right equipment.

Sous vide cookers or handy sous vide sticks reliably ensure comfortable temperatures. They also offer a host of convenient extras with a timer, timer or keep-warm mode. HOW DOES IT WORK? If you cook a steak, you often do this in a pan that is about 200 degrees hot. Melt the butter, put the steak in the pan, and turn the meat continuously until the core temperature is around 56 degrees. Before you reach that temperature in the middle of your steak, the outer part of the steak is already about 70 to 80 degrees. Sous vide solves this problem for you.

With sous vide you place the steak (or pork tenderloin, vegetables, fish, you name it) in a bag in water of which you precisely control the temperature. You do that with a 'sous-vide' device such as our Sous Vide Start or Sous Vide Pro , with which you heat and circulate water (so that it has exactly the same temperature everywhere in your water bowl). If you set the temperature to 56 degrees, the entire water basin will be exactly 56 degrees. Sous vide is stress-free cooking. Because the temperature of the water bowl never exceeds 56 degrees, your steak will not get warmer either. Feel free to leave the steak in it for two hours, no problem.

When you serve the steak, you take the steak out of the bag, pat it dry and fry it as short as possible in a piping hot pan for that delicious brown layer. You don't even have to let the steak 'rest' after baking, but you can immediately tranche and serve it. BENEFITS OF SOUS VIDE 1. Stress-free: half an hour longer in the water basin does not matter, your ingredient can never be warmer than the temperature you have set. 2. 3. 3.

Safe: the temperature control ensures that the end product is completely cooked. No more stress about half-cooked chicken fillets... 4. Tasty: sous vide opens up a completely new world for you! Because your ingredient is in a (vacuum) packed bag, the product retains all flavors and juices. 5. Simple: everyone can cook sous vide.

SOUS VIDE RECIPES SOUS VIDE RUMP STEAK Ingredients for 2 portions 2 stk Rump steak (roast beef) a 250g 1 prize salt 1 prize pepper 1 shot Oil for the pan Preparation Total time approx. 75 minutes With the rump steak recipe, it is important to know in advance how you want the meat. This and the meat thickness also result in the different cooking times and cooking temperatures - see below for details. The ideal thickness of the steaks should be between 2-3 cm and it should have a nice marbling. First wash the meat, pat dry and then vacuum each piece of meat in a suitable cooking foil. 70 minutes. 70 minutes.

The thicker the meat, the longer it has to be cooked - little help: 4 cm around 120 minutes, 5 cm 160 minutes. After cooking, remove the meat, cut out of the bag, catch the juice - this can serve as the basis for a sauce - dab the meat a little, salt and pepper, and in a very hot pan with a dash of oil or butter on both sides sear hot - approx. 60-90 seconds on each side. ROAST BEEF SOUS VIDE Ingredients for 4 portions 1 kg roast beef 1 shot olive oil 3 branch rosemary 3 branch thyme 20 g butter Preparation Total time approx. 5 hours 20 minutes The most important thing with sous vide cooking of a meat or fish is that you have a vacuum sealer and at best a sous vide cooker. First take the steak out of its packaging and wash it off with cold water, then dab it with crepe paper.

Please separate the thyme and rosemary leaves from the stem and do not vacuum the stem as it is too hard. Now rub the roast beef with the olive oil and place in a plastic bag that is suitable for sous vide cooking. Then add the thyme and rosemary leaves to the bag. Vacuum everything in this bag. Preheat the sous vide cooker to 56 degrees and add the roast beef to the water bath. The meat must then be cooked in a water bath for 5 hours.

After 5 hours, take the steak out of the bag and dab it. Heat a grill pan and sear the meat briefly on each side for a maximum of 1 minute. Put the butter in the pan to round off. Then leave the steak on a preheated plate for 3 minutes. The roast beef is very juicy and full of taste because it was cooked in its own juice. BISON FILLET (SOUS VIDE) WITH BROAD BEANS IN ORANGE BUTTER Ingredients for 2 portions 1 cup polenta Salt and pepper, white 1 cup milk 1 cup water 30 g Morels, dried (black morels) 3 protein Butter 150 g Beans (broad beans), frozen 100 ml orange juice 1 tbsp.

Tarragon, plucked leaves 300 g Fillet of bison 1 tbsp. clarified butter Preparation Total time approx. 30 minutes Seal the bison fillet in a plastic bag. Let it soak in a water bath at 65 C for about 2 hours. Unpack the bison fillet, season with salt and pepper and let all sides briefly and vigorously take the color in clarified butter, let it rest for at least 5 minutes, then cut into two slices. Cook the polenta in a mixture of milk and water with a little salt.

Soak the morels, then cut them into small pieces and add them to the cooled polenta. Possibly. Add the morels' soaking water to improve the consistency. Beat the egg whites with a little salt until stiff, fold under the polenta and pour the mixture into buttered tins. Bake in a water bath at 180 C until lightly browned. Let the broad beans thaw, remove the thick skin.

Reduce the orange juice a little, add the butter and salt. Only heat the broad beans in it briefly. Finely chop the tarragon and add before serving. SOUS VIDE SALMON FILLET Ingredients for 4 portions 450 g Salmon fillet, fresh Olive oil Salt and pepper Garlic powder Lemon juice Preparation Total time approx. 1 hour Prepare a suitable vacuum bag, vacuum the salmon with 1 teaspoon of olive oil and a little salt. Carefully place the salmon in the vacuum bag in the water bath preheated to 52 C and cook for about 20 - 25 minutes.

Then take the salmon out of the bath, carefully take the fish out of the bag and fry lightly in the pan, but it can also be consumed directly. Arrange salt and a little pepper with a little lemon juice, depending on your taste. Serve on vegetables or rice, depending on taste. BEEF HIGH RIB - SOUS VIDE COOKED Ingredients for 3 portions 4 tbsp. Worcester sauce 2 tbsp. salt 1 tbsp.

Pepper, freshly ground 1 tbsp. rapeseed oil 1.3 kg Roast beef (high rib, with bone) Preparation Total time approx. 8 hours 30 minutes Rub the high rib generously with the Worcestershire sauce. Then sprinkle with salt and rub in as well. Place in a vacuum bag and seal. Transfer to the Sous Vide container and cook for 8 hours at 56 C.