Christopher Lester - Sous Vide Cookbook for Beginners: Easy-to-Follow Guide to Cooking Restaurant-Quality Meals at Home
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- Book:Sous Vide Cookbook for Beginners: Easy-to-Follow Guide to Cooking Restaurant-Quality Meals at Home
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Sous Vide Cookbook for Beginners
Easy-to-Follow Guide to
Cooking Restaurant-Quality Meals at Home
Christopher Lester
Magic pots, tablecloths, and wishing tables that can deck themselves with foods are mentioned in legends and tales all over the world. Frankly speaking, I also used to dream of one, especially when I had to come up with some dinner after a long day of work. Well, with modern cooking appliances, the fairy tales have gotten closer than ever to being real.
The grains and bakery had long been delegated to the multicooker and bread-making machine; however, that wasnt too much help in a house full of meat-eaters and fish-lovers. And, lets admit it, the main course is one of the most difficult things to cook. One extra minute and a juicy piece of meat can turn into a dry piece of tasteless fibers. On the other hand, if you take it off the fire too early, it might stay raw. Moreover, even a perfectly cooked meal will lose much of its flavor if frozen, or even when simply left overnight in the fridge. Of course, everyone would prefer some freshly made, juicy and crispy main meal for dinner, but how tiresome it is to stand by the cooker with a kitchen thermometer in one hand and a spatula in the other, afraid to take your eyes off the frying pan for a mere second.
Have you ever wondered how they manage to do those super tender mega-tasty meats in restaurants and cafes? Actually, its not a secret anymoremost of them own a truly magic device with a French name, Sous Vide (pronounced soo veed). The foods in it are cooked at lower temperatures (usually about 130- 140 F) . This way no part of the product is ever heated above its ideal cooking temperature, which ensures even cooking while saving all the juiciness and tenderness.
And the other good news is that recently there have appeared quite a few Sous Vide machines that can be perfectly used at home. You read that, right! This promising solution for the trickiest meals can now serve you, even in your home kitchen!
Can it get any better than that? Actually, it can with the book, you are holding now! Weve collected all the most relevant tips and the best recipes to make sure that your Sous Vide experience is truly perfect.
By the way, Sous Vide makes not only an excellent match for meat and fish, but is ideally suited to make the most delicious vegetables, side-dishes, fruit, and deserts. Get familiar with the tips and advice, and then select a recipe that catches your eye. As you get more experienced, you can start experimenting with the settings and products, or just keep following instructions for your favorite dishes.
The name itself can be translated as under vacuum. Food cooked Sous Vide is usually placed in an airtight container. This container can then be filled with a sauce or marinade. After youve added herbs and spices, the container is vacuum-sealed and put in a large pot of water. The main idea behind this method is that water shall never heat up above the desired temperature of doneness. The products never get in touch with the metal surface of your pan, and never get burned or overheated, providing for a very well-controlled, gradual cooking process at low temperatures.
One thing to keep in mind is that this way of cooking is rather time-consuming. Cooking chicken strips or shrimp will take about an hour, and more complex meals require about 6-8 hours on average. Some meals can be cooked for up to 48 hours. However, you wont have to be around all that time. You can just set the time and temperature, and you are free until the end of the cooking process.
Basically, Sous Vide is a combination of three cooking approaches: sealed cookingwhere the food doesnt have any immediate contact with the cooking media, the use of low temperatures, and the use of vacuum. Therefore, lets look at the history of the three.
The first known sealed-cooking practices date as far back as the Middle Ages, when people came up with an idea of cooking food within animal bladders and intestines. A lot of traditional dishes, particularly in Scotch and Russian cuisine, are still made this way.
The idea of cooking at low temperatures is also quite old, and some say that it emerged from various sun-dried foods. But the first attempt to artificially create a medium for low-temperature cooking was recorded in 1799 when American-born British physicist and inventor Benjamin Thompson used the machine he had invented to dry potatoes and to roast meat in it. It was evenly cooked and well done, but the process was costly and time-consuming.
The last aspect of Sous Vides success is much younger. Cooking under pressure was developed by a group of American and French engineers only in the 1960s as one of the industrial food preservation methods. The customers soon said that pressure this pressure method not only prolonged the useful life of products but also improved their flavor and texture.
In the 1970s, a French chef, Georges Pralus, tried using pressure to cook foie gras (duck or goose liver) and was very happy with the resultsthe dish kept its appearance, but had a far better texture and didnt lose fat during the cooking process. At the same time, another Frenchman named Bruno Goussault was experimenting with low temperatures. As the chief scientist for a major food manufacturer, he had developed the optimal parameters of cooking times for different foods and temperatures.
Eventually, the two men began collaborating and combined vacuum sealing with low-temperature cooking, thus creating what we now know as Sous Vide .
The main idea of a Sous Vide machine is warming water to a constant temperature and moving it around to keep the temperature even all over the surface.
Restaurants and cafs are using extremely expensive large cookers to prepare large quantities of food. On the other hand, culinary consultant Kenji Lpez-Alt suggests using a beer cooler filled with warm water and zip-lock bags for your first Sous Vide experience, but he acknowledges that this might work only for the simplest recipes with a cooking time of about an hour.
So, following is the equipment that you can get for a decent price to enjoy high-quality Sous Vide cooking at your home:
Immersion Circulator or Sous Vide Cooker:
The circulator is a special wand-style device that you can put inside any usual pot. It will draw water from the pot, heat it up to the set temperature, and spit it back, thus providing for both circulation and warming of the water.
Another option may be Sous Vide Cooker : a special pan or a tub with a heated metal coil to warm water to a constant temperature, making sure that it never fluctuates to a high or low extreme. Such tubs are rather easy to use, but not very compact, and they also restrict you to the use of the same size container.
Cambro Containers:
Pots are fine, but if you want to cook big, consider purchasing some Cambro containers. This way, you will get better insulation than with the pot, and at the same time will be able to choose the size container that meets your needs for the day. Is it a 3-person meal in a small Cambro, or a whole bunch of steaks to be ready for the party tonight? Its up to you!
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