James Harris - Anova Sous Vide Cookbook for Beginners: Tasty, Easy & Simple Recipes for Your Anova Sous Vide to Make at Home Everyday

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Anova Sous Vide

Cookbook for Beginners

Tasty, Easy & Simple Recipes for Your Anova

Sous Vide to Make at Home Everyday

James Harris

Copyright 2019 by James Harris

All rights reserved worldwide.

No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without written permission from the publisher, except for the inclusion of brief quotations in a review.

Warning-Disclaimer

The purpose of this book is to educate and entertain. The author or publisher does not guarantee that anyone following the techniques, suggestions, tips, ideas, or strategies will become successful. The author and publisher shall have neither liability or responsibility to anyone with respect to any loss or damage caused, or alleged to be caused, directly or indirectly by the information contained in this book.

INTRODUCTION

Tired of fattening food with the nutrients cooked out, or merely tired of paying big bucks at restaurants for healthy, delicious meals? Step into the world of juicy, simple, and healthy cooking with this gorgeous collection of 75 Sous Vide recipes.

Whether youre new to Sous Vide cooking and eager to learn or youre familiar with it and need to try your hand at some more recipes, this collection has scrumptious ideas to suit every taste and occasion. Start out with our basic methods and become a pro. We offer easy-to-follow cooking steps with ingredients that are readily available. Creating foods precisely like a chef couldnt be easier.

A QUICK INTRODUCTION TO SOUS VIDE

Sous Vide

Sous Vide is an old method of cooking meaning cooking under vacuum and expanded to mean cooking food in a vacuum under particular or controlled temperatures for a more extended period than you will in regular cooking.

This technique for the longest time had been one of the fanciest tricks in which restaurants made good food that looked and tasted very different from food made at home. Now, Sous Vide has become a household way of cooking with many Sous Vide cookers available and affordable just so that home-cooked foods can also be as good.

The results of Sous Vide food are known to be moderately cooked, leaving the food juicy, healthy, and beautiful to behold. They are made to prepare under vacuum, allowing their natural juices to do the job of cooking, hence the fresh look when ready. So, for example, a bunch of French beans may be Sous Vide and will turn out juicy to the taste and will maintain a naturally bright green color. With regular cooking, the French beans might be drier when chewed and will have a darker and dull green color when done.

Sous Vide cooking is usually complete in 5-steps:

1. Heating a water bath with a Sous Vide cooker in it, which is set at a particular temperature.
2. Preparing your food, seasoning it, oiling it, etc. as you will desire.
3. Placing the food in a sealable vacuum bag, releasing air from the bag, and sealing it.
   Tip: Water Displacement Method: This process helps you release air efficiently from the bag when sealing it. Place the ingredient-filled bag halfway in the water bath, and air will naturally be released from the bag. Then seal it.
4. Placing the food in the water bath to cook for the desired time (see temperature guide below)
5. Searing the food with heat, if desired.

The essential utensils or equipment to Sous Vide with are:

• Sous Vide cooker - there are many brands and options on the market.
• Water bath - usually to be prepared in a deep container, however, some Sous Vide machines are designed to include this feature.
• Vacuum bag - food is placed in this bag and cooked under temperature. It has to be sealable and made of light plastic. A plastic zipper bag can serve this purpose well.

Cooking Sous Vide is such a fantastic method of cooking which allows you to prepare delicious, healthy food with no restrictions on the food type. It is, in short, a set and go kind of an approach to cooking. All that matters is ensuring that the temperatures, as well as cooking time, are set correctly, and voila, you will have fantastic food.

A temperature and time guide is provided here to help you make amazing dishes the Sous Vide way.

Sous Vide Temperature and Time Guide

Temperatures and Time can be adjusted as desired**

Food	Temperature	Time (MIN - MAX)
Eggs
Soft Yolks	140 F	1 HR
Hard-Cooked	160 F	45 MIN -------------- 1 HR 15 MIN
Scrambled (5 eggs)	167 F	45 MIN -------------- 1 HR 15 MIN
Sausages
Soft and extra juicy	140 F	45 MIN -------------- 4 HR
Firm	150 F	45 MIN -------------- 4 HR
Springy	160 F	45 MIN -------------- 4 HR
Hamburger
Rare	115-123F	30 MIN -------------- 2 HR 30 MIN
Medium Rare	124-129F	30 MIN -------------- 2 HR 30 MIN
Medium	130-137F	30 MIN -------------- 4 HR
Medium Well	138-144F	30 MIN -------------- 4 HR
Medium Done	145-155F	30 MIN -------------- 4 HR
Poultry (White Meat, Dark Meat, Duck - white meat)
Medium Rare	140 F	1 HR 30 MIN ------ 4 HR
Medium	145 F - 150 F	1 HR ----------------- 4 HR
Well Done	175 F	1 HR ----------------- 4 HR
Red Meat
Rare	120 F
Medium Rare	129 F	1 HR----------------- 2 HR 30 MIN
Medium	140 F	1 HR ---------------- 4 HR
Medium Well	145 F	1 HR ---------------- 3 HR 30 MIN
Well Done	160 F	3 HR----------------- 6 HR
Pork
Medium Rare	135 F	1 HR ----------------- 4 HR
Medium	140 F	1 HR ----------------- 4 HR
Well Done	160 F	1 HR ----------------- 4 HR
Fish & Seafood
Tender but Translucent	110 F	30 MIN
Tender and Flaky	125 F	30 MIN ---------------1 HR
Well Done	133 F	30 MIN ---------------1 HR 30 MIN

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