Walther - Sous Vide Cookbook: Delicious Sous Vide Recipes

Sous Vide Cookbook Delicious Sous Vide Recipes Copyright 2018 by ______________________ - All rights reserved. The follow eBook is reproduced below with the goal of providing information that is as accurate and reliable as possible. Regardless, purchasing this eBook can be seen as consent to the fact that both the publisher and the author of this book are in no way experts on the topics discussed within and that any recommendations or suggestions that are made herein are for entertainment purposes only. Professionals should be consulted as needed prior to undertaking any of the action endorsed herein. This declaration is deemed fair and valid by both the American Bar Association and the Committee of Publishers Association and is legally binding throughout the United States. Furthermore, the transmission, duplication or reproduction of any of the following work including specific information will be considered an illegal act irrespective of if it is done electronically or in print.

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Trademarks that are mentioned are done without written consent and can in no way be considered an endorsement from the trademark holder. Table of Contents Introduction Congratulations on downloading Sous Vide Cookbook: Delicious Sous Vide Recipes and thank you for doing so. The world of diet and recipes is growing increasingly chaotic and downloading this book is the first step you can take towards actually doing something about it. The first step is also always the easiest, however, which is why the information you find in the following chapters is so important to take to heart as they are easy recipes that can be put into action immediately. To that end, the following chapters will discuss the primary preparedness principals that you will need to consider if you ever hope to realistically be ready to prepare a sous vide recipe. Before getting started and diving into the topic, here are a few things to consider and keep in mind.

One of the thing that will make the biggest difference is the quality of the ingredients. Working with fresh and high quality products is the very first step to preparing a great meal. The last thing before getting started is the ability to follow the instructions as closely as possible. Every step is important, so be sure not to skip anyone of them. There are plenty of books on this subject on the market, thanks again for choosing this one! Every effort was made to ensure it is full of as much useful information as possible, please enjoy! What is Sous Vide Cooking? Before getting started with the recipes, let's spend some time talking about the history behind this type of cooking. We feel that, in order to fully enjoy it, there is nothing better than knowing how it was created and who were the first to adopt it.

This will give you a unique perspective and allow you to experience the sous vide cooking at its finest. Without further ado, let's get started and dive into the topic! Sous vide is a French term: it is pronounced "su vid" and means "under vacuum". When it refers to the kitchen it means raw materials or intermediate foods that are cooked under controlled and stable temperature conditions inside vacuum bags (vacuum cooking at low temperature). The method was first described by Sir Benjamin Thompson, Count of Rumford, in 1799, who used air instead of water as a heat-reactor fluid. It was rediscovered by American and French engineers in the mid-1960s, developed as a method of preserving industrial food. The sous vide cooking was adopted by Georges Pralus in 1974 for the Troisgros restaurant (by Pierre and Michel Troisgros) in Roanne, France.

Georges discovered that the foie gras cooked in this way retains its original appearance, does not lose its fat and has a better consistency. Another pioneer of the sous vide was Bruno Goussault, who did much research on the effects of temperature on various foods and became known as a trainer of great chefs with this method. Goussault has developed the parameters of cooking times and temperatures for many foods. The sous vide cooking started to be studied extensively by food scientists in the 1990s, with the aim of extending the autonomy of food, to treat them in a minimal way. The chefs have started to use it ever since the '70s but it is really at the beginning of the 2000s that sous vide cooking has started to spread in many restaurants in the world, arriving after 2010 to be known and used globally. As you can see, the history of sous vide kitchen is quite complex and nowadays is one of the most adopted styles.

Chapter 1: Marinade Recipes MARINADE FOR FISH Ingredients: 30 g of salt 10 g of sugar 4 cardamom pods 2 tablespoons of extra virgin olive oil 2 tablespoons of cold water lime peel 1 piece of ginger What to do 1) Put salt and sugar in a bowl, add water and oil and emulsify by helping with a spoon. 2) Take the cardamom pods and lightly crush them with a meat pounder a cutting board, to extract the seeds inside. Peel the ginger and cut it into strips, you do the same with lime peel. 3) Pour all the aromatic ingredients into the emulsion and stir. 4) Spread the marinade so obtained on all the fish and put it under vacuum in a bag for sous vide. Let it rest in the refrigerator for at least 1-2 hours depending on the size, before proceeding to cook.

MARINADE FOR RED MEATS Ingredients: 1 teaspoon of soy sauce 1 teaspoon of bitter honey The tip of a teaspoon of black pepper in grains The tip of a teaspoon of sweet paprika The tip of a teaspoon of mustard seeds What to do 1) Arrange the soy sauce and honey in a bowl and stir, helping with a spoon. 2) Take the black pepper and lightly crush it with a meat tenderizer. 3) Pour all spices into the soy and honey mixture and mix. 4) Spread the marinade so obtained on all the meat and put it under vacuum in a bag for sous vide. 5) Leave to marinate for at least 5-6 hours before cooking. 2) Spread the rosemary branch and pour all the aromas into a bowl. 2) Spread the rosemary branch and pour all the aromas into a bowl.

Add oil, vinegar and garlic peeled and cut in half. 3) Add the meat cut into small pieces in the bowl and mix well. 4) Put the vacuum-packed meat in a bag for sous vide and leave to marinate in the refrigerator for at least 3-4 hours before cooking. MARINADE FOR VEGETABLES Ingredients: 2 tablespoons of sweet soy sauce 1 tuft of basil 1 mint tuft 1 sprig of marjoram A pinch of ground white pepper 2 tablespoons of extra virgin olive oil What to do 1) Place the sweet soy sauce in a bowl, add all the chopped herbs, the oil, the pepper and stir. 2) Cut the vegetables for the length and mix them with the marinade. 4) Let it rest in the fridge for at least 15 minutes before cooking. 4) Let it rest in the fridge for at least 15 minutes before cooking.

Chapter 2: Main Dishes Recipes SALMON WITH LEMON AND POTATOES Ingredients: 4 fillets of salmon of 150 g each 4 medium potatoes 2 small purple potatoes 1 bunch of sage 2 tablespoons of extra virgin olive oil salt White pepper What to do 1) Put your sous vide machine in a pot or in a high heat resistant container, set with the special hook and fill with water until reaching the indicated level. 2) Turn on your sous vide machine by adjusting the temperature to 65 C and the time to 18 minutes. 3) Add a pinch of salt and pepper and oil. 4) Peel the potatoes and slice them thinly. 5) Put the potatoes and the salmon fillets in the bowl with the dressing and stir gently. 7) When the acoustic signal reaches the temperature, insert the bags into the water and press the start button to proceed with cooking. 8) An acoustic signal will warn you to remove the bags when cooked. 9) Place the potatoes on the bottom of the plates and cover with the salmon fillets accompanying with its cooking base. 9) Place the potatoes on the bottom of the plates and cover with the salmon fillets accompanying with its cooking base.