Amanda Clark - Sous Vide Cookbook : The Only Sous Vide Recipes Book You Need To Master Sous Vide Cooking

Sous Vide Cookbook : The Only Sous Vide Recipes Book You Need To Master Sous Vide Cooking Amanda Clark(2017)

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Sous Vide Cookbook : The Only Sous Vide Recipes Book You Need To Master Sous Vide Cooking. (Volume 2) Amanda Clark Copyright 2017 All rights reserved. No part of this publication may be copied, reproduced in any format, by any means, electronic or otherwise, without prior consent from the copyright owner and publisher of this book. Introduction: There are many methods of cooking that are both known and unknown, but there's none that comes anywhere close to sous vide cooking. Don't get surprised at the term. 'Sous vide' is a French term that means 'under vacuum' in English. 'Sous vide' is a French term that means 'under vacuum' in English.

This pretty much sums up the process taken during preparing food using this invaluable method. The name might sound sophisticated and probably difficult to pronounce, but the method can be used by anyone to prepare any type of food from oatmeal to scrambled eggs. How Does Sous Vide Work? First of all, in order for sous vide to be successful, you'll need a container to contain water, a substance to package the food such as resealable bags and a sous vide precision cooking machine. First, join the machine to the container then set the temperature and time that you desire your food to cook in. Second, place your food in the resealable bag and clip it to the side of the machine. Finally, add whichever touch that you want to make the food more crispy and to have an attractive outer layer.

You could broil it or grill it. This is the second volume of the book, so you're allowed to get as creative as you can as you prepare foods using sous vide cooking. Is Sous Vide For Professionals Alone? Sous vide doesn't have to be carried out by professionals alone. The precision machine can handle the food if set properly. It is a wonderful tool that you can play with to create the perfect type of dish you desire, whether it's meat, fish or eggs. If you're a beginner, you may want to lay off preparing seafood using the machine.

It may get quite tricky. Although it's been around for quite a while, it's way better than the traditional method of cooking of putting food in a container and watching over it as it cooks. Why Sous Vide Beats Traditional Cooking? In traditional cooking methods, heat travels from the cooking device to the pan or pot, to the food. The food is heated by the hot air coming from the cooking device. The more the pot stays on the heating cooking device, the more heat is released into your food. This keeps you on your toes.

The only way you can control the amount of heat reaching your food is by being on standby to guard it and get it off the cooking device at just the right time. If you remove it too soon, your food is undercooked. If you take it away too late then your food will be overcooked. That is traditional cooking. On the other hand, sous vide cooking makes cooking much easier and enjoyable. It makes use of water, whose temperature can be controlled and raised to the temperature the food should cook in.

This gives the option of removing it from the water when it's done cooking or letting it cool off with the water before eating. It won't cook beyond the temperature you choose. What's more, it'll save you the hassle of being on standby watching it as it cooks so that it doesn't burn. You can attend to other activities or just lay back and wait for your meal. No wonder it's a widely used method in hotels where various activities take place at the same time! In addition to being simple to apply, it has so many benefits. First, it keeps your food healthy since no nutrients are lost since the food is vacuum sealed and little or no fat is used.

Second, it delivers good food every time it's used since the same settings are used on the specific food. Third, it makes it possible for you to prepare a large amount of food at once. Fourth, food prepared using this method lasts longer and can be heated and eaten if they're already frozen. Finally, with sous vide cooking, gone are the days of eating burnt and chewy food. Food will cook both in and out at a constant temperature, meaning that the result is a tasty and enjoyable food. Life can be so much better and healthier when you eat the right food cooked in the right way.

Save that money you spend on restaurant and make a restaurant meal yourself. You now have the secret, so it's time to practice what you've learned. Good Luck! Amanda Table Of Content. Chapter 1: Breakfast Recipes Asparagus And Goat Cheese Servings.4 Prep time 5 minutes. Cooking time. 70 minutes.

Ingredients.

• 4 eggs.
• 100g cooked salmon.
• cup cream cheese.
• 4 spears asparagus.
• Olive oil.
• 1tbsp salt.
• cup Crme Fraiche.
• 15g minced shallot.

Directions.

• Preheat the cooker to 76.7c.
• Blend together eggs,cheese , salt and cream and set aside. Mix salmon and shallot together in another bowl.
• In 4 jars, pour the egg mixture followed by asparagus and salmon mixture into each. Close the jars and set to cook in the bath for 60 minutes.
• Once ready, reheat and serve.

Nutritional value. 189 Protein 17.64g Fat 10.1g Carbs 1.43g Cornbread Servings 4 Prep time 30 minutes. 189 Protein 17.64g Fat 10.1g Carbs 1.43g Cornbread Servings 4 Prep time 30 minutes.

Cooking time 3 hours. Ingredients.

• 200g cornmeal.
• 100g ready bread dough.
• 4 corn kernels.
• Butter.

Directions.

• Preheat the oven to 96 degrees Celsius then grease the canning jars with butter.
• Mix the dough and cornmeal till you get a desired consistency.
• Pour the mixture in 4 canning jars and set to bake for 3 hours.
• Once ready, sit to cool and serve.

Nutritional value.

• Calories 145
• Fat 6g
• Carbs 19g
• Protein 4g.

Cheese Egg Bites. Prep time. 3 minutes Cooking time 1 hour. 3 minutes Cooking time 1 hour.

Ingredients.

• 4 eggs.
• cup cream cheese.
• Salt.
• cup grated cheese.

Directions.

• Preheat the oven to 76C
• Whisk together all ingredients and pour into four jars. Cover appropriately and set for 1 hour.
• Transfer and serve.

Nutritional value. Calories 134 Proteins 12g Fat 9.8g Carbs 1.2g Pumpkin Flans. 30 minutes. 30 minutes.

Cooking time. 3 hours. Ingredients.

• 250g pumpkin puree.
• 1 whole egg
• 200ml milk.
• cup pumpkin seeds.
• 4 egg yolks.
• 200mls half and half.
• 1tbsp ginger
• 1tbsp salt.
• 1tbsp rosemary.
• 90g blue cheese.

Directions.

• Heat water in the cooker up to 80 degrees. mix all ingredients by whisking them till smooth.
• Pour the mixture into jars and seal them well.

  Put the jars into the hot water and set timer for 3 hours.

• Once ready, cool and serve.

Nutritional value. Calories 175g Carbs 38g Protein.5.7g Fat 0.8g Soft Boiled Eggs. Servings 2 Prep time 1 minute. Cooking time. 4 minutes.

• 2 eggs.

Directions.

• Preheat the cooker and heat some water in a pan.
• Place the eggs in the water to boil for 4 minutes.
  • Preheat the cooker and heat some water in a pan.
  • Place the eggs in the water to boil for 4 minutes.

    Place the eggs in an ice bath.

  • Peel the eggs and spill the yolks on the egg whites then serve.
  Nutritional value. Calories 74.6 g Protein 6.29g Fat 4.97g Carbs 0.38g Poached Eggs Servings 1. Prep time. 5 minutes, Cooking time. 45 minutes.
  • 2 eggs.
  Directions.
  • Preheat the cooker to 62 degrees and place the egg in the bath for 45 minutes.
  • Crack the egg and peel.
    • Preheat the cooker to 62 degrees and place the egg in the bath for 45 minutes.
    • Crack the egg and peel.

      Dip the egg in a pan of water to separate from the loose egg white.

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