Josephine Jordan - Sous Vide Cookbook For Beginners: 100 Everyday Recipes

SOUS VIDECOOKBOOK FORBEGINNERS

Josephine JordanCopyright 2020 - Josephine Jordan -All rights reserved. The content included within this book may not be reproduced, duplicated or transmitted without direct written permission from the author or the publisher. Under no circumstances will any blame or legal responsibility be held against the publisher, or author, for any damages, reparation, or monetary loss due to the information contained within this book, either directly or indirectly. Legal Notice: This book is copyright protected. This book is only for personal use. You cannot amend, distribute, sell, use, quote or paraphrase any part, or the content within this book, without the consent of the author or publisher. Disclaimer Notice: Please note the information contained within this document is for educational and entertainment purposes only.

All effort has been executed to present accurate, up to date, and reliable, complete information. No warranties of any kind are declared or implied. Readers acknowledge that the author is not engaging in the rendering of legal, financial, medical or professional advice. The content within this book has been derived from various sources. Please consult a licensed professional before attempting any techniques outlined in this book. TABLE OF CONTENTSINTRODUCTIONSWhat is Sous Vide? Sous vide is a French cooking technique and the term means under vacuum." In the sous vide technique, food is vacuum-sealed in a cooking pouch and heated at a precise temperature in a water bath. TABLE OF CONTENTSINTRODUCTIONSWhat is Sous Vide? Sous vide is a French cooking technique and the term means under vacuum." In the sous vide technique, food is vacuum-sealed in a cooking pouch and heated at a precise temperature in a water bath.

Instead of relying on perfect timing, sous vide relies on precise temperature control. Just set the machine and the technique will deliver consistent, perfect results each and every time. First developed in France in the 1970s by Chef Georges Pralus, sous vide has long been the secret of top chefs around the world, but has only recently become available to home cooks. Driven by the passion and innovation of people demanding more from their food cooked at home, sous vide has become the go-to secret weapon of great home cooks and tv cooking show competitors alike. Mouth-watering Meals at the Push of a Button. The sous vide method differs from traditional cooking in many ways, especially temperature.

Foods traditionally cook at aggressively hot temperatures, depending on precise timing and knowing When to remove them before burning. With sous vide, the precision is in the temperature, which the cook sets with the simple push of a button. Cooked at its ideal serving temperature, food cant overcook or undercook; its perfect every time. And for many foods the technique yields dramatically better results, developing flavors and textures that simply cannot be duplicated using any other cooking method. Cooking Sous Vide Offers ManyBenefits:Incredible taste. Vegetables cooked sous vide retain their vibrant color and integrity, while their natural sweetness intensifies.

Beets will taste beetier; carrots, carrotier! Food cooked in its own juice, sealed in the pouch, is infused with deep natural flavor and incomparable tenderness and texture. You'll say goodbye to dryness, forever. Consistent & precise results. Sous vide cooking is almost completely hands-free; just season, seal, and immerse the pouch in the water bath. Since food cooks at its ideal temperature, it cant overcook or undercook. Your steak will always come out cooked just as you prefer it, every single time just set the temperature and forget about it. Chicken breasts will never again be undercooked close to the bone or overcooked, stringy, hard, or dry.

Vegetables will never be mushy or tasteless. Convenience. Just set it and walk away. Because food cooks unattended, youre free to run an errand, pick up the kids, watch a movie, read a book, take a nap, go for a run, meditate youve got the idea. Once the food has heated through, the sous vide water bath holds it at the perfect temperature without overcooking it and is perfect for busy lifestyles. Your food is ready When you are. Versatility. You can cook almost anything sous vide from meat, seafood, poultry, and eggs to vegetables, desserts, yogurt, cheese, and infused syrups and liquors for cocktails.

You can even bake a cake! BASIC SOUSVIDESOUS VIDE CHICKEN TIKKAMASALAPrep Time: 15min Cook Time: 1hr Total Time:2hrs 15minServings: 4INGREDIENTS 500 Grams Chicken Breast Fillet in cubes 1 thumb-sized piece Ginger finely chopped 6 Cloves garlic finely chopped 1 Piece Red Onion finely chopped 1/2 Cup Diced Tomatoes 3 Tablespoons Garam Masala 1 Cup Coconut Milk A handful Fresh Cilantro chopped 1-2 Tablespoons Ghee Salt to taste INSTRUCTION Saut garlic, ginger, and onions in ghee till onions are translucent. Add the diced tomatoes and saut for one extra minute. Add garam masala and cook dinner for one extra minute. Add coconut cream. Season with salt and blend. Puree the sauce in a blender.

Put the chicken and sauce right into a sous-vide P.C.. Cook for an hour at 145F. Top with fresh cilantro. SOUS VIDE CHICKEN BREASTWITH LEMONPrep time: 5min Cook time: 2hrs additionaltime: 5min Total time: 2hrs 10minServings: 4INGREDIENTS Sous Vide Chicken Breast 2 bone-in chicken breasts 1/2 lemon 2 sprigs rosemary 2 sprigs thyme salt and pepper to taste 1 Tablespoon oil or butter 1 teaspoon capers INSTRUCTIONS Set up your sous-vide cooker with water bath at 145 F. Season each chicken breast with salt and pepper to taste. Seal. Seal.

Or alternatively, put the ingredients in maintenance storing. Once the sous vide cooker has arrived at 145F, add the chicken to the water bath and let it cook for 4 hours and 30 min When the chicken is almost cooked, add a tablespoon of oil and stir. Remove the chicken from the pouch and add lemon and herbs. Pat dry with paper towels. Put the chicken in the skillet for a minute or so till it is brown on top. Let the breasts rest for 5 minutes or so till theyre cool enough to touch.

Take off the chest bone. It needs to come all off. Then cut the chicken by adding lemons, capers and herbs.

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