Rachel Collins - The Super Easy Sous Vide Cookbook: 575 Best Sous Vide Recipes of All Time (with Nutrition Facts and Everyday Recipes)
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SOUS VIDE
COOKBOOK
575 Best Sous Vide Recipes of All Time
Rachel Collins
Copyright 2019 by Rachel Collins
All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other non-commercial uses permitted by copyright law.
Limit of liability/Disclaimer of Warranty: The publisher and the author make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation warranties of fitness for a particular purpose. No warranty may be created or extended by sales or promotional materials. The advice and strategies contained herein may not be suitable for every situation. This work is sold with the understanding that the author is not engaged in rendering medical, legal or other professional advice or services. If professional assistance is required, the services of a competent professional person should be sought. Neither the publisher nor the author shall be liable for damages arising herefrom. The fact that an individual, organization, or website is referred to in this work as a citation and/or potential source of further information does not mean that the author or the publisher endorses the information the individual, organization, or website may provide or recommendations they/it may make.
Photography 2019 Stockfood/Benjamin Cohen, Stockfood/Giada Harper, Despositphotos.com, Stockfood/Jeff Walker, Stocksy/Sarah Remington, Stocksy/Sarah Bista, Stockfood/Harald Wasserman, Shutterstock.com, Stockfood/Kimberly White, Shutterstock.com
Illustrations James Foster
Cover design by Kim White
{Note: FREE PPCXL Recipes at the end}
Dedication
To John and the kids,
You inspire me not only in the kitchen, but in every part of life. I love to cook, in no small part, because of the excitement and appreciation you have shown for my home-cooked meals all along the way. Our time together in the kitchen and the countless hours we have spent around the table are my favorite memories of all.
To dark chocolate,
my companion through many a long night of writing.
To you (yes, you)!
Table of Contents
CHAPTER 1 | VEGETABLES & FRUITS
CHAPTER 2 | POULTRY
CHAPTER 3 | FISH AND SHELLFISH
CHAPTER 4 | BEEF, LAMB, & OTHER RED MEATS
CHAPTER 5 | PORK
CHAPTER 6 | VEGAN
CHAPTER 7 | DESSERTS
CHAPTER 8 | COCKTAILS & INFUSIONS
CHAPTER 9 | STOCKS, SAUCES, BROTH & SPICE RUBS
We all enjoy quality food. People will travel thousands of miles just to get a taste of amazing gourmet meals.
A natural instinct draws people to good and quality food. However, it is not possible for us to always enjoy such delicacies, perhaps due to lack of time, lack of knowledge, or the experience to prepare the meals ourselves.
If you are one of these people, I wouldve told you that the only solution is to make enough free time in your busy schedule to visit a restaurant or ask someone to prepare a nice meal for you.
Things have changed now, thanks to the fact that Sous Vide circulators are available at such affordable prices.
While it is true that there are some pretty amazing cooking appliancessuch as the Air Fryer, Instant Pot, Crock Pot, etc.Sous Vide circulators are in a league of their own.
The best part of Sous Vide, you ask?
Regardless of the level of your experience, you will be able to prepare the Perfect meal every single time.
Now, this might sound a little bit difficult to believe at first, but its actually true.
Before exploring the more than 500 amazing recipes in this book, I would ask you to walk through this in-depth introductory chapter that will introduce you to the basics of Sous Vide cooking and help you master the art.
This book is targeted toward amateurs and new chefs alike, so everything is broken down into very easy to understand sections.
Generally speaking, the process of vacuum sealing food in order to extend shelf life has been around for a long time. However, it didnt gain recognition as a cooking method before the 1940s. Even after that, it took a lot of experimentation before people actually started to place vacuum-sealed food in a pot full of boiling water to cook it.
As a cooking method, the origin of the Sous Vide technique, therefore, finds its roots in the mid-1970s, when Chef Georges Pralus tried to develop a cooking technique that would minimize costly shrinkage and help create an optimal cooking environment for cooking Foie Gras.
Needless to say, the technique of Sous Vide cooking was not confined to him. Soon after Pralus introduced the technique to the world, Chef Bruno Goussault took up the technique and refined it further, which allowed him to use Sous Vide to craft meals for the first-class travelers of Air France.
Seeing the hidden potential behind the technique, Bruno worked relentlessly to bring the technique to the mainstream market.
However, despite reaching mass popularity, it still was a costly technique for ordinary people to afford, and it took two years of evolution before it completely broke the barriers and became one of the Best cooking technique ever made.
Contrary to popular belief, thanks to a large number of affordable Sous Vide circulators available in the market, anyone can pick up the device and start experimenting with Sous Vide cooking.
Despite being popular at present, the Sous Vide cooking technique still creates confusion among beginners.
If you are one of them, let me help you clarify the concept a bit.
Lets start with the fundamental element first:
What exactly does Sous Vide mean?
The term Sous Vide is the French word for Under Vacuum.
The name itself is inspired by the process that is used in Sous Vide cooking.
Perhaps one of the major differences between Sous Vide and other traditional cooking methods is that, in terms of Sous Vide cooking, you will be asked to add all of your ingredients to either a zip bag or a canning mason jar and seal them up in such a way that a vacuum is created inside.
This sealed vessel is then submerged under water that is heated to a certain temperature with utmost precision using the Sous Vide circulator, which allows for perfect cooking every single time.
The whole process greatly simplifies Cookingeven for amateursand allows anyone to create masterpieces in no time.
The following advantages should inspire you to jump onto the Sous Vide bandwagon.
- It will allow you to create perfect meals every single time, regardless of your cooking experience.
- It will help you infuse your meals with Gourmet quality flavors and enjoy restaurant-quality meals at home.
- You do not need to stand in front of the water bath all day long, saving you a lot of time to carry out your day-to-day activities.
- The natural juices and nutrients are preserved in Sous Vide cooking.
- Since theres no risk of overcooking or undercooking, you will be able to cook your expensive meat cuts with ease.
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