Fields - SOUS VIDE COOKBOOK FOR BEGINNERS#2021: 600 Easy, Tasty, Wholesome Recipes for Perfectly Cooking

Th ntnt ntnd wthn th bk m nt b rrdud, dultd, r trnmttd wthut drt wrttn rmn frm th uthr r th ublhr.

Undr n rumtn wll n blm r lgl rnblt b hld gnt th ublhr, r uthr, fr n dmg, rrtn, r mntr l du t th nfrmtn ntnd wthn th bk. Ethr drtl r ndrtl.

Th bk rght rttd. Th bk nl fr rnl u. Yu nnt mnd, dtrbut, ll, u, ut, r rhr n rt f th ntnt wthn th bk wthut th uthr r ublhr' nnt.

Pl nt th nfrmtn ntnd wthn th dumnt fr dutnl nd ntrtnmnt ur nl. All ffrt h bn xutd t rnt urt, u-t-dt, nd rlbl, mlt nfrmtn. N wrrnt f n knd r dlrd r mld. Rdr knwldg tht th uthr nt nggng n th rndrng f lgl, fnnl, mdl, r rfnl dv. Th ntnt wthn th bk h bn drvd frm vru ur. Pl nult a lnd rfnl bfr ttmtng n thnqu utlnd n th bk. B rdng th dumnt, th rdr gr tht undr n rumtn th uthr rnbl fr n l, drt r ndrt, whh r nurrd a rult f th u f th nfrmtn ntnd wthn th dumnt, nludng, but nt lmtd t, rrr, mn, r nur.

SOUS VIDE TECHNIQUE:

Sous vide, in English under vacuum, consists of sealing food in a hermetically sealed container, usually a vacuum sealed bag (a plastic bag) or glass jar and cook it in precisely temperature-controlled water. The sous vide cooking method uses a heated metal coil to heat the water at a constant temperature, without ever fluctuating to high or low extremes. This means that the progress in cooking is gradual and monitored. There is no contact with the heated metallic surface, no contact with fire, vapor or smoke. Water never gets to boiling point. Proteins such as steak, pork, chicken, and fish cook for long periods of time, warming slowly until the entire piece of protein reaches the water temperature. Since the water never exceeds the desired temperature, the meat takes much longer to cook. That means youll never have overcooked protein. The cooking times are longer than usual because the temperature is much lower than the one typically used for cooking, it is approximately 55-60 C (130-140 F) for meat and higher for vegetables. The intention is to cook the food intensively, making sure the inside is well cooked without overcooking the outside and hold the moisture. This technique produces results that are not achievable by any other method of cooking.

Sous vide cooking started in the 1970s, but the principles of this cooking process started much earlier. Sous vide cooking consists of cooking at low temperature, preparing foods under pressure and containerizing them.

Most sources credit two French chefs, Bruno Goussault and George Pralus, to develop independently sous vide, then to work together to refine it.

When Goussault, known as the father of the Sous Vide, developed the technique in 1971, he was looking for a way to improve the tenderness of the roast.

In 1974 George Pralus, a French chef, adopted the Sous Vide method for the restaurant Troisgros (of Pierre and Michel Troisgros) in Roanne, France.

He discovered that when the foie gras was cooked sous vide it kept its original appearance, did not lose any excess fat and had a better texture.

It is very affordable and easy to cook under vacuum (sous vide) thanks to the availability of sous vide appliances designed for the cook at home.

1) a sous vide precision cooking device

2) packaging of your food, such as resealable bags or canning jars

3) a pot for holding water

Sous vide cooking in 3 simple steps:

1. Fix your precision cooker to a pot of water and adjust the time and temperature to suit your desired cooking level.
2. Seal your food in a resealable bag and dip it in the pot of water.
3. End by searing, grilling or broiling food to add a golden and crispy outer layer. An extremely quick sear after the meat has been cooked through. Searing the steak or pork in a ripping-hot cast-iron skillet for about a minute on each side will develop some caramelization without cooking the inside further.

Sous vide cooking uses precise temperature control . When using conventional cooking methods, where you do not have heat control and temperature, the food ends up being overcooked outside, with just a small part in the center that is cooked at the temperature you desire. Food loses taste, overcooked easily, and ends with a frying, fluffy texture.

With precise temperature control, the sous vide method offers the following benefits:

• Preservation of taste : Foods cooked in their juices make them moist, juicy and tender.
• No reduction in volume : traditionally cooked foods dry out, for example, cooked steaks lose up to 40% of their volume because of drying. A cooked sous vide steak does not lose any of its volume.
• More tender and flavorful food : cooking meat according to the traditional method, muscle fibers contract quickly, forcing out the moisture that is inside the meat. With sous vide cooking fibers contract slowly, allowing the juice to remain inside of the meat. The result will be a softer and tastier food.
• No overcooking worry : sous vide method provides precision cooking foods at an exact temperature and keeps it with any risk of excessive cooking. Whilst traditional cooking requires constant attention.

• Healthy : Sous vide cooking is healthier, as it maintains more nutrients and vitamins than other cooking methods. Exposure to heat, water, and oxygen usually destabilizes all these wonderful nutrients when we cook, whether by carbonizing the meat or leaching of vitamins to water during boiling. As your food is encapsulated in a neat small package, all these goodies are sealed.
• More digestible : Sous vide most foods are easier to digest because many vegetables need light cooking to produce the most nutrients, or easily accessible for our body through digestion. Cooking animal protein, especially terrestrial ones, although fish also contain collagen, breaks down collagen into gelatin, which is easier to absorb for our body.
• Body care : Sous vide promotes youthful appearance, happier bowels, and stronger joints as the collagen referred to above plays an enormous role in good health. It not only nourishes all our connective tissue like ligaments, tendons and fascias, but it gives us bright skin, hair and nails. It is proven to help normalize intestinal hormones and reverse intestinal permeability. Not enough collagen can cause problems such as osteoporosis and wrinkled skin.