Zara Elby - Sous Vide Cookbook: The Ultimate Guide to Easy, Effortless, Delicious and Perfectly Cooked Sous Vide

Sous Vide
Cookbook

The Ultimate Guide for Easy,
Effortless, Delicious
and Perfectly Cooked
Sous Vide Recipes

By Zara Elby

Copyright 2018 by Zara Elby All rights reserved.

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Table of Contents

INTRODUCTION

This book contains useful hints and tips on how you can cook a variety of recipes in sous vide style.

This book has a wide of range of recipes that you can cook in Sous Vide. This is a cooking process that requires the right combination of temperature and time to cook ingredients perfectly. The recipes are categorized into red meat and poultry meals, seafood and shellfish meals, vegan and vegetarian meals, dessert, snack, and appetizers.

With plenty of simple yet delicious recipes to choose from, you will find it easier to give this technique a try. Sous vide is becoming popular because of how it manages to retain the natural moisture of each ingredient. It utilizes the vacuum sealing process, and the foods are cooked using a water bath set at the right temperature and time.

The recipes in this book are easy to follow. They have everything that you need to know, from the ingredients that you need to prepare and what kinds of preparation you need to do and how to properly serve each dish.

Thanks for downloading this book, I hope you enjoy it!

CHAPTER 1:
BRIEF INTRODUCTION TO SOUS VIDE COOKING

What is Sous Vide cooking? The idea behind this method is that you will cook food according to the temperature that you want the food to be served. The success of this cooking process relies heavily on these two factors temperature and time. Both factors affect the quality, taste, and texture of the cooked food.

This method was first implemented in the 70s as a culinary technique for upscale kitchens in France. It was traditionally known as sealing food in a vacuum bag and cooking it in a water bath at low temperature. It provides convenience to a professional kitchen as it delivers the right degree of doneness and texture in cooked foods not easily achieved in other cooking methods.

From the upscale kitchens in France, the method has gotten the attention of many professional kitchens all over the globe. It has now penetrated home kitchens as well, not only because of the quality of food it creates but also the benefits it provides.

Here are a few of the benefits of this cooking technique:

Tenderness. When you cook tough cuts of meat at low temperature, it is easier for the meat to remain medium-rare even as they get tenderized. This will help you remove of the common kitchen problems of overcooked and dry meats when roasted or braised. The process is effective for roasts, shanks, and other tough cuts of meat.

Moisture. The food is sealed in a vacuum bag when cooked in the sous vide technique. The liquid released by the food as it gets cooked goes into the pouch. As a result, the food retains its natural flavor and moisture. The process is also able to control collagen of the food being cooked. This prevents meat from drying out, which typically happens when you braise or roast them. Youll get very moist cooked foods because of the vacuum sealing process.

Convenience. It is generally time-saving. You can cook foods in sous vide style, chill, and reheat when ready to serve. It also allows you to prepare food that will be ready to prepare and serve once you get home or whenever you want to eat.

Texture. Lighter foods become denser through vacuum sealing. The cooked food is also smooth and silky, which you cannot achieve when cooking food the traditional way. This is made possible due to the absence of high heat in cooking food.

All these benefits are achieved due to the cooking process efficiency of controlling both temperature and time.

It is important to know the exact temperature and time needed for cooking different kinds of food. Here is a guide that can help you get started. It contains the list of foods you can cook in sous vide style, the temperature to cook it is measured in Celsius, and the cooking time for each meal is shown.

Meat

Burger 65 degrees, 25 minutes

Bacon terrine and rabbit ribs 65 degrees, 12 minutes

Chicken thighs 80 degrees, 2 hours

Chicken breast 65 degrees, 35 minutes

Duck thighs 80 degrees, 8 to 10 hours

Duck magret 65 degrees, 50 minutes

Free-range chicken breast 65 degrees, 50 minutes

Foie gras 65 degrees, 30 minutes

Knuckle of pork 80 degrees, 10 hours

Neck of lamb 80 degrees, 16 hours

Oxtail 82 degrees, 8 hours

Ox stew 80 degrees, 16 hours

Pork ribs 80 degrees, 18 hours

Pork jowl 80 degrees, 18 hours

Pork chop 65 degrees, 1 hour

Pork cheek 80 degrees, 8 hours

Pork belly 80 degrees, 10 hours

Pigeon thighs 80 degrees, 2 hours and 30 minutes

Pigeon breast 65 degrees, 15 minutes

Pigs trotters 80 degrees, 18 hours

Pigs tail 80 degrees, 8 hours

Poulard thighs 68 degrees, 1 hour

Poulard breast 62 degrees, 1 hour and 30 minutes

Poulard 62 degrees, 1 hour and 30 minutes

Pressed duck magret 65 degrees, 25 minutes

Rack of lamb 60 degrees, 35 minutes

Rabbit terrine 68 degrees, 12 hours

Rabbit 80 degrees, 1 hour

Stuffed quail 65 degrees, 1 hour

Shoulder of lamb 80 degrees, 18 hours

Shoulder of kid goat 80 degrees, 10 hours

Turkey thighs 75 degrees, 4 hours

Veal tripe 82 degrees, 8 hours

Veal tongue 80 degrees, 8 hours

Veal sweetbreads 82 degrees, 8 hours

Veal ribs 70 degrees, 12 hours

Veal liver 65 degrees, 1 hour

Veal knuckle 80 degrees, 16 hours

Veal kidneys 85 degrees, 1 hour and 30 minutes

Veal heart 80 degrees, 24 hours

Veal cheek 80 degrees, 14 to 18 minutes

Whole suckling pig 80 degrees, 12 hours

Shellfish

Cockles 90 degrees, 2 minutes

Clams 90 degrees, 2 minutes

Scarlet shrimp 65 degrees, 7 minutes

Rock mussels 80 degrees, 3 minutes

Razor clams 65 degrees, 5 minutes

Oysters 85 degrees, 4 minutes

Octopus 77 degrees, 5 hours

Mussels 90 degrees, 2 minutes

Fish

Baby squid 55 degrees, 7 minutes

Cuttlefish 64 degrees, 10 hours

Cod 65 degrees, 30 minutes

Eel 59 degrees, 10 minutes