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

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Sous Vide

MODERN SOUS VIDE RECIPES WITH TIPS AND TECHNIQUES

BY TINA B.BAKER

Copyright 2017 - All rights reserved.

This document is geared towards providing exact and reliable information in regards to the topic and issue covered. The publication is sold on the idea that the publisher is not required to render an accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal or professional, a practiced individual in the profession should be ordered.

From a Declaration of Principles which was accepted and approved equally by a Committee of the American Bar Association and a Committee of Publishers and Associations.

In no way is it legal to reproduce, duplicate, or transmit any part of this document by either electronic means or in printed format. Recording of this publication is strictly prohibited, and any storage of this document is not allowed unless with written permission from the publisher. All rights reserved.

The information provided herein is stated to be truthful and consistent, in that any liability, regarding inattention or otherwise, by any usage or abuse of any policies, processes, or directions contained within is the solitary and utter responsibility of the recipient reader. 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.

Respective authors own all copyrights not held by the publisher.

The information herein is offered for informational purposes solely and is universal as so. The presentation of the information is without a contract or any guarantee assurance.

The trademarks that are used are without any consent, and the publication of the trademark is without permission or backing by the trademark owner. All trademarks and brands within this book are for clarifying purposes only and are the owned by the owners themselves, not affiliated with this document.

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CHAPTER 1

What is Sous Vide

Although the term Sous Vide sounds exotic and hard to understand, we use it describe the vacuum culinary technique. This method brings ingredients and spices together in a heat-proof bag and cooks in a water bath at a steady temperature. Because the temperatures are lower than the temperatures other cooking method uses, the cooking process is very long and can take around 10 hours, for some thicker cuts of meat.

Sous Vide technique is developing for centuries. This is the best method you can use to prepare foods that lose their quality when made with classic cooking methods. A good example is an octopus, chewy, or tough meat. This technique will preserve all their qualities while making them tender and perfect for consumption.

Besides mentioned, Sous Vide has other advantages over classic culinary methods. While the traditional methods can dry out or burn food, with the Sous Vide, you can forget these mistakes. This technique will always offer a well-cooked, juicy, and flavor-intensive dish. The Sous Vide method is perfect for the preparation of meat and seafood. When you fry a fish fillet, the skillet reaches up to 400F. This temperature is far away from the ideal center temperature of the fish. This results in overcooked edges and sometimes raw center.

The term Sous Vide is French for cooking in a vacuum. Still, the main characteristic of this cooking method is not the package, but precision temperature. Intelligent heaters can heat up water to the desired temperature, and most importantly keep it at that temperature for hours. With this method, you can relax and continue with your chores, whether in the kitchen or around the house. This is something you cannot do when baking in the oven or frying in the fryer. One second of being reckless can cost you lunch.

The precise cooking method has two advantages:

- The food cooks evenly, so forget dry edges and raw center and

- Food comes to the table with all nutrients preserved.

The Sous Vide method is precise, quality, and consistent.

How To Cook Sous Vide?

Cooking Sous Vide is much easier than you think. Before you start the cooking, you need to have the proper equipment. When it comes to ingredients, you do not have to give them some special attention. Most of the components, just need some basic spices to shine.

To get started, you will need to fill your Sous Vide machine with water and preheat water to the desired temperature.

While your water is heating, you can prepare the ingredients. Season the ingredients to taste, and place in individual Sous vide bag. We are saying special bags, as you cannot use plain bags. Any other type of bag may leak in, and destroy your elements. Only bags specially designed for the Sous Vide cooking is appropriate to use.

Once the components are in the right bag, you need to vacuum them. Use a vacuum sealer to remove all air from the pack. If you do not have a vacuum sealer, you can do the vacuuming with a water bath method. For the vacuuming ingredients with a water bath, gently place the filled bag into a water bath, making sure the water does not enter the container. Let the pressure of water press the air through the top of the bag. When the air is out (or the most is out) seal the bag above the water line.

Once you complete these steps, it is time to cook the food.

The Sous Vide Cooking is all about temperature and measuring as these factors will determine the texture and the flavor of your dish. Selecting the correct temperature is essential.

Sous Vide cooking temperature is in a range of 115-190F, and always below boiling. The key to successful sous vide cooking is maintaining a constant temperature through the baking period. Just one degree below or above can change the final flavor and appearance.

Here are quick references for cooking temperatures:

- Poultry white meat 140-146F and up to 160F

- Poultry dark meat 176F

- Meat 134F (rare), 140F(medium), 150F (medium well)

- Fish 126F and up to 140F

- Shellfish 135-140F

- Veggies 185F

- Eggs 147F for soft boil, 167F to hard boil

- Cakes 190F

History of Sous Vide

Sous Vide is a perfect method of cooking, and the Sous Vide appliance is not a modern technique. Although it is made from stainless-steel, uses cooking pouches, and rather unusual cooking method, Sous Vide concept was developed much earlier. We need to thank Sir Benjamin Thompson and his theory about using precisely controlled heat over-extended periods of time to cook meat. He never builds the machine to support his argument, but 150 years after two men separately begin to construct it.

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