SOUS VIDE
Cookbook for Beginners
600 Recipes
Effortless Everyday Meals to Make at Home
Charles Jordan
Copyright 2019 by Charles Jordan
All rights reserved worldwide
The contents of this book may not be reproduced, duplicated or transmitted without direct written permission from the author. Under no circumstances will any legal responsibility or blame be held against the publisher for any reparation, damages, or monetary loss due to the information herein, either directly or indirectly.
Legal Notice:
This book is copyright protected. This is only for personal use. You cannot amend, distribute, use, sell, quote or paraphrase any part of the content within this book without the consent of the author and the publisher.
Disclaimer Notice:
Please note the information contained within this document is for entertainment and educational purposes only. Every attempt has been made to provide precise, accurate, reliable and up-to-date complete information. No warranties of any kind are expressed or implied. Readers acknowledge that the author is not engaging in the rendering of legal, financial, medical or professional advice. Please consult a licensed professional before attempting any techniques outlined in this book.
By reading this document, the reader agrees that under no circumstances is the author responsible for any losses, direct or indirect, which are incurred as a result of the use of information contained within this document, including, but not limited to, errors, omissions, or inaccuracies.
Contents
Introduction
SOUS VIDE COOKING
Sous Vide is a cooking method that utilizes slow, precise cooking temperature and results in restaurant-grade meals that are not only consistent, but are also incredibly delicious. This cooking technique has been around for a long time, but it only reached its hype recently, thanks to the simple-to-use and pocket-friendly Sous Vide equipment.
Sous Vide, which means under vacuum in French, is the process of vacuuming the food, usually in a bag, and cooking in water at a precise temperature. This may seem fancy, but other than the fancy dishes, there is nothing complex about the cooking method. The process is super simple, and it involves only three cooking steps:
1.Attach the Sous Vide Machine to a pot of water and set the exact cooking temperature.
2.Place the food in a sealable bag, get rid of the excess air, and seal it.
3.Immerse the bag in the preheated water and cook for as long as you need to get the best results.
If you want to add a crispy exterior layer, you can finish your food by searing or grilling it.
WHY SOUS VIDE?
Sous Vide is probably the most precise cooking method, thanks to the circulation of the temperature. There is no other small kitchen appliance on the market that can offer similar results. Because it has a cooking technique that can be controlled down to a single degree, this cooking method offers tender and extremely flavorful dishes.
THE BENEFITS:
Consistency Thanks to the extremely precise cooking temperature, you can expect consistent results.
Incredibl Tasty Here, the food cooks in its own juices. You dont have to marinate your meat for hours prior to cooking. Why? Because you will be cooking it in marinade. Simply dump everything in a bag, seal it, immerse in the water, and let the Sous Vide machine do its thing.
Volume Increase Dont you just hate it when your piece of meat shrinks by half during the cooking process? With Sous Vide cooking, the food doesnt lose its volume. Still in doubt? Take two equal cuts of steak. Cook one traditionally and the other one sealed in a bag with your Sous Vide. The traditionally-cooked steak will lose up to 40 percent of its volume, while the Sous Vide steak will keep its original shape and size.
Flexibility There is absolutely no stirring or whisking involved. You simply immerse the bag with food, set the cooking temperature, tie it, and forget about it. No worries about the cooking process at all.
Money Saving You dont have to get the most expensive cut of meat to wow your guests. The Sous Vide can cook every meat cut to perfection, providing you with a high-quality dish ready to be served.
WHAT DO YOU NEED?
To prevent evaporation and ensure that the energy transfer from the water to the food will be consistent and efficient, your food has to be properly sealed.
Here is the most beneficial packaging for Sous Vide cooking:
Ziploc Bags
Ziploc bags are resealable, versatile, and very useful for this cooking technique. And the best part? You can easily seal it with the water immersion method. Simply fill your bag with the food, liquids, and all the seasoning, and immerse it in the preheated water, but not all the way. Notice how the excess air of the immersed part has gone. Once you have vacuumed your food, you can simply seal the bag, and thats it. When using Ziploc bags, make sure they are of high quality and are BPA-free for your own safety.
Silicone Bags
If you are not a fan of plastic, you can choose resealable silicone bags instead. The cooking and sealing method here is the same.
Vacuum Sealing Bags
You dont necessarily have to have a vacuum sealer, however, keep in mind that these vacuum sealed bags are the perfect for batch cooking. And if you have a large family, well, in that case, you may find them more than necessary.
Canning Jars
Who says you have to cook in bags only? Your Sous Vide machine can also cook food in jars and cook it to perfection. From beans and grains to cakes, muffins, and custards, there are a lot of food choices that can be cooked in jars.
WHAT TO COOK?
You may wonder what foods are safe to be placed in a Ziploc bag, immersed in water, and cooked with the Sous Vide cooking technique, and the answer is pretty much everything. Eggs, beans, grains, porridges, lentils, pork, beef, seafood, poultry, fish, veggies, and even desserts.
This book offers you 600 unique, delicious recipes so you will never run out of cooking idea. Use them as a stepping stone to becoming a Sous Vide master, and feel free to tweak them to your own taste.
RED MEATS
Cilantro-Garlic Beef Roast
Prep + Cook Time: 24 hours 30 minutes | Servings: 8
Ingredients
4 tbsp olive oil
2 pounds beef chuck
Salt and black pepper to taste
1 tsp thyme
1 tsp cilantro
1 cup soy sauce
cup freshly squeezed lemon juice
cup freshly squeezed orange juice
cup Worcestershire sauce
cup yellow mustard
3 garlic cloves, minced
Directions
Prepare a water bath and place the Sous Vide in it. Set to 141 F. Prepare the roast and truss it using butchers twine. Season with salt, pepper, thyme, and cilantro.
Put a cast iron pan over high heat. In the meantime, baste the roast with 2 tablespoons of olive oil using a soft brush. Place the meat on the pan to sear for 1 minute on both sides. Combine Worcestershire sauce, mustard, garlic, soy sauce, lemon and orange juice in one vessel.
Slide the beef in a vacuum-bag, mix it with the previously made marinade and close the bag using water displacement method. Cook in water bath for 24 hours.
Once ready, open the bag and pour the liquid over to a small saucepan. Cook for 10 minutes over high heat until you reach half of the volume.
Add 2 tablespoons of olive oil and preheat the iron-cast pan over high heat. Gently put the meat on the pan and sear one minute each side. Take the roast out of the pan and let cool down for about 5 minutes. Slice and add the sauce on top.
