Powell - Sous Vide Recipes: Recipes for Innovative and Patient Culinarians

Sous Vide Recipes: Recipes for Innovative and Patient Culinarians — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Sous Vide Recipes: Recipes for Innovative and Patient Culinarians" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

↓

↑

Georgia Tahoma Arial Verdana

Reset

Interval:

↓

↑

Bookmark:

Make

1234567...8

Sous Vide Recipes

Recipes for Innovative and Patient Culinarians

BY - Sharon Powell

Copyright 2021 Sharon Powell. All rights reserved.

License Notes

The rights of this book belong to the author. No part may be reproduced, stored, and distributed in any form, or by any means without a written permission from the author.

While the author has exhaustively explored all options to ensure that the content in this book is by every means accurate and correct, the reader is enjoined to use this book responsibly. The author shall, in no way, be liable to any damages resulting from wrong use or misinterpretation of any text within.

Gift

You do me a great honor by reading this book, and I would like to show my thanks. There are other books available that you might be interested in. What if you are kept in the fold and get mails on book discounts and other freebies? That would be cool, wouldnt it?

Thats what I have in mind, but I need your help to do it. There is a subscription box below, and if you could take about 10 seconds or less out to fill in your details, you will always get emails on book promotions and offers.

That means more books to read and more money to save while at it. Talk about killing two birds with one stone, right?

https://sharon.getresponsepages.com/

Table of Contents

Introduction

The whole point of sous vide cooking is to make sure that the food remains separated from the heated cooking environment. All, while its enclosed inside a vacuum either fully or partially. Such cooking at low temperatures was perfectly described by Count Rumford all the way back in 1799.

The sous vide method has evolved quite a lot with time, trials, and testing to reach its present state of usage. We must appreciate the efforts of those who helped its evolution by continuing their efforts. Let us begin to explore all the ways desserts, vegetables, and meat can be turned tender and cooked well through sous vide cooking.

Hawaiian Shoyu Chicken

Cooking Hawaiian Shoyu chicken sous vide really brings out its juicy and delicious flavor. It thoroughly enhances the entire dish, more than when it's grilled or slow-cooked. It's usually a part of the Hawaiian plated lunch.

Ingredients

• 6 lb. of rinsed, skinned, and fried boneless chicken thighs
• 6 big peeled and minced garlic cloves
• 1 to 3 knob inches of 3 pieces of peeled and sliced ginger

For the marinade and the glaze

• 1 half cup of aloha Shoyu/other soy sauce
• 3/4 cup of packaged light brown sugar
• 2 cups of chicken broth
• 1/2 cup of mirin
• 1/2 cup of water
• 1 tablespoon of fish sauce

More ingredients for the glaze

• 3 tablespoons of cornstarch
• 1 tablespoon of water
• Garnish
• 1 cup of thinly chopped green onion

Serving Size: 4-6

Preparation time: 1 hr.

Cooking Time: 5 hr.

Instructions:

1. Put water into a large pot and make sure to attach Nomiku sous vide on one side and set the temperature at 147.2F. Heat the water well.

2. Part the chicken in three big reasonably sized baggies. Divide the three ginger pieces into each. Open the bags and set them aside.

3. Whisk the marinade ingredients together in a big bowl. Divide the mix equally into the chicken bags. Lower the bags slowly, one at a time and as the water rises in the air, seal them before the water enters them.

4. Attach them to the pot's side or drape the bags top until the chickens completely submerged. Repeat this with the rest of the bags.

5. Cook them for 3 hours with the temperature and water level as it is.

6. After its cooked, strain half the pots liquid into another vessel to reduce it to make the glaze. Add the chicken with the rest of the liquid into a bag. Place it back into the sous vide pot with it turned off.

7. Make the glaze by boiling the marinade and reducing it. Make a slurry with cornstarch placed into water and include it in the glaze. Let it bubble and stir it till the glaze thickens.

8. Take the chicken out, get rid of the bag with the liquid, and put the chicken onto a plate or inside a bowl. Pour glaze all over the chicken and keep some as a dip.

9. Fork shred the chicken and sprinkle some of the chopped green onion slices on it. Serve it with some good sticky rice.

Perfectly Tender Octopus

Cooking octopus sous vide is one of the easiest methods to cook this method. Once placed inside the initial setup, the rest of the cooking is pretty hands-off. It really is foolproof in nature and you can leave it inside your cooker after you set it up.

Ingredients:

• 2.5 lb. of an entire rinsed octopus (with the inside head cavity intact)
• Oil
• salt

Serving Size: 4-6

Preparation time: 1 hr.

Cooking Time: 5 hr.

Instructions:

1. Preheat your sous vide cooker at 175F. Boil a large pot filled with water on high heat and dip your octopus into it, with tongs for 30 seconds.

2. Remove it and cut the octopus into smaller portions (if it's medium/big) with kitchen shears or a good sharp knife. Cluster the tentacles in 2 or 4 and bag them. Bag the head pouch as well and cook it.

3. Put the pieces in zip lock bags and seal them with a vacuum sealer.

4. Submerge them in water and cook them for 5 hours. Remove the bags and chill them quickly in ice-water. Refrigerate after that.

5. Sear them with a tablespoon of vegetable oil on high heat till it simmers, over a skillet. Cook them for 3 minutes until they are crispy, turn them and fry on the other side for 3 more minutes. Flavor and season it well when served.

Red Wine Poached Pears

One easy sous vide dessert to make it with red wine, orange zest, vanilla, and sweet vermouth. Plus, all the pears poached for an entire hour. What you get is a delightfully tender treat coated with wine stains.

Ingredients:

Next page

1234567...8

Light

Font size:

↓

↑

Georgia Tahoma Arial Verdana

Reset

Interval:

↓

↑

Bookmark:

Make

Similar books «Sous Vide Recipes: Recipes for Innovative and Patient Culinarians»

Look at similar books to Sous Vide Recipes: Recipes for Innovative and Patient Culinarians. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.

Chef Thomas N. England

Cooking Sous Vide RICHER FLAVORS • BOLDER COLORS • BETTER NUTRITION

ROBERTS

The Best Of Sous Vide RICHER FLAVORS - BOLDER COLORS - BETTER NUTRITION

Tina B.Baker

Sous Vide Cookbook: Modern Sous Vide Recipes – The Art and Science of Cooking For Perfectly Low-Temperature Cooked Meals

Allen

Splendid Sous Vide Recipes: A Complete Cookbook of Water Bath Cooker Dish Ideas!

Cylka

The Everything® Guide to cooking sous vide: step-by-step instructions for vacuum-sealed cooking at home

Sarah Spencer

Sous Vide Cookbook: Preparing Restaurant-Quality Meals with Easy Delicious Sous Vide Recipes

Chef Thomas N. England

Cooking Sous Vide

Paola

Sous Vide Cookbook for Beginners: THE COMPLETE COOKBOOK WITH MAIN GUIDELINES AND SOUS VIDE RECIPES FOR COOKING AT HOME!

Coleman

Sous Vide Cookbook: 550 Effortless Everyday Meals. Sous Vide Recipes for Beginners and Pros

America’s Test Kitchen

Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That’s Sweeping the World

Steve Cylka

The Everything Guide To Cooking Sous Vide: Step-by-Step Instructions for Vacuum-Sealed Cooking at Home

Thomas N. England

Cooking Sous Vide

Discussion, reviews of the book Sous Vide Recipes: Recipes for Innovative and Patient Culinarians and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.