Harold Lee - Sous Vide: The Home Cooks Guide To Sous Vide + Recipes
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Sous Vide is the hidden technique thats slowly making its way into households. For the longest, 5 star restaurants have been using sous vide to make the perfect dish and charging premium prices for it as well. Technology has now advanced enough to the point where we can do this in our own home. Its a growing a trend and there is an EXTREME lack of information. Cookcision has got you covered.
Heres whats in the book:
-Everything you need to know about sous vide
-Cooking techniques
-Get better/consistent results with food
-Comprehensive food table for different meats that can safely be cooked at select temperatures
-No chance of burnt food
-30+ food recipes
Once you pick up this book your cooking experience will never be the same!
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Sous Vide: The Home Cooks Guide to Sous Vide + Recipes
C opyright 2015 by Cookcision
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Hi, were Cookcision! We noticed a lack of information on cookbooks where you can find everything for sous vide. Especially for a reasonable price. Its very frustrating and inconvenient having to look everywhere to find what you want. We decided to change that by creating a book purely focused on sous vide cooking. Sous vide is a technique that intrigued us so much that we had to write a book about it and share some recipes that we have created ourselves as well as share our expertise of sous vide. We hope that you enjoy this basic guide on sous vide. Whether youre familiar or a beginner, we have several recipes you can try. Our mission is to spread the word on just how beneficial sous vide can be to your lifestyle. It certainly changed ours. Food has become much more enjoyable and we now have time to do other activities while our food is being cooked. Eating out is very rare now thanks to sous vide. We hope that after learning how to sous vide you can share the same experience as us. Let us know how it changed the way you cooked. Feedback is much appreciated!
Table of Contents
What is Sous Vide?
Sous Vide may sound fancy but its actually a term derived from the French. Sous vide simply means under vacuum in English and its also called Cryovacking in the US. I prefer calling it sous vide because cooking food should not sound so evil. The first mention of sous vide was in 1799 by a physician named Sir Benjamin Thompson. He wanted to experiment on controlling the amount heat through air. It wasnt until the mid- 1960s that American and French engineers re-discovered and began to develop an industrial food preservation method for sous vide. The method was then adopted by Georges Pralus in 1974 for the Restaurant Troisgros (of Pierre and Michel Troisgros) in Roanne, France. His goal was to find how to make foie gras not lose its fat while cooking. Pralus found that cooking foie gras using sous vide techniques not only kept majority of fat, but also the texture was much better than typical cooking methods for foie gras.
Bruno Goussault, who further researched the effects of temperature on various foods and became well known for training top chefs in the method. During the 1970s his main focus was on the industrial level. As chief scientist of Alexandria, Virginia-based food manufacturer Cuisine Solutions, Goussault developed the parameters of cooking times and temperatures for various foods.
Decades have since passed and the technology has become much more advanced. Recipes have been experimented and expanded. Sous Vide is poised to change the way restaurant chefs cook and has just begun trickling down to the home kitchen. Sous vide has given great momentum to the scientific cooking revolution. Chefs have begun using techniques developed for industrial food production and advances in science to manipulate the chemical make-up of proteins, starches and fats to create new textures and flavors. Absolutely EVERY INGREDIENT can be experimented on cause of sous vide. This method is no longer exclusive to just high-end restaurants to use, everyday cooks now have access to this innovative new technique.
The Sous Vide Technique and Setup
Sous Vide was exclusively used for restaurants serving 100+ customers. Guests of course had to pay top dollar just to eat these meals. The prices for these machines ranged from $3,000-$4,000. If you were an enthusiast that needed to have it in your home, immersion circulators would cost well over $1,500. There have been homemade methods but theres a lot of risk if you dont assemble it carefully and in order to get the parts would still cost you $300+. Fortunately inventions have been created with home usage in mind and have become a lot more convenient in the $300-$500 range for a Sous Vide machine. Most recently sous vide immersion circulators for home usages are now in development.
If you dont have room in your kitchen for a sous vide machine, I highly suggest using a sous vide immersion circulator. The price is half the amount of a Sous Vide machine and much smaller ($180-$250). You can put your sous vide immersion circulator in any big pot or plastic container in your kitchen and produce the same result.
There are two methods in order to put your food to seal your ingredients together. For the best results I suggest a vacuum sealing machine. A sealing machine allows you to keep foods fresh for a longer amount of time as well as preserve flavor.
The Ziploc method is simple. You need to fill a zip-lock bag with desired ingredients and lightly push it down into a warm water bath; when you submerge the bag, the pressure will force air out the bag and create the vacuum you need. Then you just seal the bag
It is very important to make sure that your sealed food is submerged in water. Dont let the foods you selected overlap or overcrowd each other. The distribution of heat needs to be even all around the bag.
Once you are done with your sous vide meal its time to take your food out the patch and put some finishing touches. Here are some methods that you can do with your food:
The oven is effective for browning certain meats such as pot roasts. The broiler is used to brown thin steaks and other thin cuts of meat.
A high quality grill can brown meats in 45 to 90 seconds on each side. Apply a little bit of oil on each side and brown until your desired grill marks form.
Grab a pan and make sure to turn your heat high. Apply a little bit of oil on your meat on both sides for about 45 to 60 seconds. Make sure not to leave on pan for too long for thin cuts of meat.
Often used for poultry dishes. Frying is meant to just brown the outer layer while preserving the juicy and tenderness inside.
- Food can be seasoned and packed
- Low and monitored temperatures can prevent meats from being overcooked
- There is little shrinkage and loss of juices
- The sous vide technique preserves many nutritional qualities that other cooking methods tend to destroy
- With indirect cooking method in sous vide cooking technique, the shelf life of foods becomes longer due to low steady heat cooking that enables the heat to penetrate and thoroughly cook foods.
- Foods that are cooked in Sous vide methods can be kept longer in higher temperatures without evaporation, dehydration or spoiling.
- In cooking different sizes of foods through sous vide cooking methods; foods are evenly cooked in and out due to even distribution of heat from the heated water.
- Due to standard cooking time, temperature and safe cooking of foods
- In cooking foods with low temperatures, it reduces fire risk.
- Overcooking of foods in sous vide methods rarely occur because of the low and steady heat application in cooking foods.
- The final result of cooked foods through sous vide methods has less shrinkage with only 5% in total, while cooking in higher temperatures results to up to 30% shrinkage.
- Foods cooked in sous vide methods are stored longer in cold temperatures and with less wastage in quitter periods.
- Significant results in tenderizing tough meats which are cheaper in price which makes it budget friendly.
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