Anderson - Your Kitchen Sous Vide Cookbook: The Super Modern Cookbook for Quick and Easy Cooking at Home with Chosen Sous Vide Recipes. Illustrations Included!

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Your Kitchen Sous Vide Cookbook

The Super Modern Cookbook for Quick and Easy Cooking at Home with Chosen Sous Vide Recipes.

ILLUSTRATIONS INCLUDED!

Table of Contents

Introduction

Do you often feel like you struggle to make the perfect dish? Are you ready to up your cooking game? How would you feel about learning how to whip up the meanest, tastiest meals like a pro? What if you could learn a skill that only the best of the best in the culinary world know and use regularly? What if you got to find out that with this cookbook, you just got yourself one of the world's top chefs' secret weapon?

Do you find you often burn meals because you are too busy with your children, working, or other household tasks? You might feel that your food never has the right taste you are looking for. Its hard to cook some food, especially meat, correctly. People often overcook meat without realizing it. For example, the chicken is usually on the dry side, or the steak is a little more than medium-rare. If it is a reflection of you, you need to check out Sous Vide cooking immediately. The meat you cook will come out juicy and feel like it is done to perfection. The picky eaters in your family will start to eat more food as everything tastes better the Sous Vide way.

The Sous Vide or vacuum cooking method is a low-temperature modern cooking technique in which the food is gently prepared in a water bath between 45C and 90C. The name "Sous Vide" is French and means "under vacuum" (Sous = under; Vide = vacuum).

This method was invented by the French already in the 70s. Due to the lack of practical devices, however, vacuum cooking in private kitchens did not prevail until later. Today's technology now enables top chefs and hobby chefs to implement their knowledge easily. There are three distinct features of the sous vide cooking technique, i.e., the water bath, the food bag, and the water immersion technique. We cook the food in a sealed bag set in a hot water bath. Create a vacuum in the food bag, by using a water immersion technique to remove all the air from the food bag. By cooking the food in a water bag, we provide it with even heat through convection. Since the food is sealed in a vacuum, all its moisture, flavors, and nutrients are preserved, something that is not possible using traditional cooking methods. Any other conventional method of cooking will have to take its hat off to the sous vide method. Sous vide cooking is king!

Step by Step Guide of Sous Vide Device Usage

Lets take a look at some of the tools that you will need to get started with sous vide from home.

The Sous Vide Machine

First, you need a way of creating heat and controlling the temperature of the water bath. This method is about precision and keeping a constant temperature to ensure the food cooks properly.

Water ovens

They are all-in-one machines good for someone who wants to be able to hold and heat the water that they use for cooking. Inside the units, there is a larger reservoir for holding all the water to use for cooking. The control panel makes it easy to set the temperature of the water, and some models have timers so you can keep track of how long it is until the meal is done.

Compared to other options for sous vide cooking, the water ovens will not use that much energy. It comes in the size of a smaller microwave, so it ends up not taking up a ton of space in your kitchen either.

Immersion circulators

It is not an all-in-one unit. This machine is going to clamp onto a large pot or another container in charge of holding the water. Part of this machine will rest inside of a water bath, and then this section will have a few elements such as the thermometer that will measure the water temperature the whole time. There is also a heating unit in charge of warming up the water to the temperature that you designate. You can find an impeller or a pump that is in charge of circulating the water as well.

The entirety of the immersion circulator will not be immersed, with at least half of the machine showing up above the water. The section above the water is going to hold some of the electrical components. Such components include the display, the control panel, and the on and off switch. Most of the immersion circulators are going to include a timer that you can set to tell the machine how long to stay on. There are even some newer versions that have Wi-Fi enabled on them to make sure that you have even more control, even if you do not happen to be at home.

Food-Safe Bags and Vacuum Sealers

For sous vide to work, you need to make sure that the food is placed in a bag that has all of the air taken out of it. This is important because it ensures that the hot water and the food will be cooked directly without air being in between .

A good vacuum sealer ensures that all of the air is taken out of the bags. The suction type is one of the best and most common types that are used in home kitchens. If you look in the home kitchen section of your store, you will be able to find a variety of suction vacuums that you can choose from. Also, the bags that you can use are readily available, and you can use most of them across brand lines, so this is not a big issue.

To work with the vacuum sealer, you will leave a little part of the bag open and then insert the sealer into that part. You need to clamp it down by the arm and then draw the air out of the bag before sealing it with a heat strip. These sealers can work to get the air out of bags of many different sizes, but the biggest issue with them is that they will struggle if there is a liquid in the bag. The sealer will not notice the difference between a liquid and air so they can take them both out of the bag. This means that if you are working with meat that has a lot of marinades, it can be challenging to use the suction vacuum sealers.

Another option to use is the chamber vacuum sealer. It uses a different technique compared to the suction-type model. Food will be put into the bag of your choice and then placed in a chamber. The lid of the machine will be closed while the entire bag is in the chamber space. You can turn on the vacuum sealer and then pull the air out of the chamber to pressurize it. This will make the air go out of the chamber, and the heat strip will seal up the bag.

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