Brett Hammend - Sous Vide Cookbook Anytime At Home
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- Book:Sous Vide Cookbook Anytime At Home
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Charts included for all of your cooking needs.:
CHARTS INCLUDE:
Basic Sous Vide Cooking Chart
Metric Volume Conversions Chart
Metric Weight Conversion Chart
Temperature Conversion Chart
Sous Vide Creation Recipes & Notes
Simple and Easy No FussNo Mess recipes
Just to wet your whistle here are some of the delicious recipe sections that you will be sinking your teeth into.
OUR EXTENSIVE MENU SECTIONS INCLUDE:
Chicken
Beef
Pork
Seafood
Vegetables
Eggs
Risotto
Cocktails & Beverages
Desserts
Sauces
Infused Oil & Vinegar
Brett Hammend: author's other books
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No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system, without express written permission from the author, except in the case of brief quotations embodied in critical articles and reviews or except by a reviewer who may quote brief passages in a review. Respective authors hold all copyrights not held by the publisher
NOTE: Some of the recipes in this book include raw eggs. Raw eggs may contain bacteria. It is recommended that you purchase certified salmonella-free eggs from a reliable source and store them in the refrigerator. You should not feed raw eggs to babies or small kids. Likewise, pregnant women, elderly persons, or those with a compromised immune system should not eat raw eggs.
Neither the author nor the publisher claims responsibility for adverse effects resulting from the use of the recipes and/or information found within this book.
The author reserves the right to make any changes he or she deems necessary to future versions of the publication to ensure its accuracy. 
COPYRIGHT 2018 Recipe Nerds All Rights Reserved.
Published in The United States of America by Recipe Nerds.
www.RecipeNerds.com
You can even walk away and control this device from your smart phone! Now Thats Amazing in Itself! We found that these simple temperature settings within the sous vide controls that make this device easy for anyone to cook up something delicious. Most of these recipes inside of this book are very healthy indeed! We always want to keep in account that there are a lot of families that want to eat as clean as they can and healthy. Weve also included some Mouth-Watering Marinades as a SPECIAL BONUS that will make those succulent and juicy foods that you are preparing just melt in your mouth. If you have kids then get them involved in this new revolutionary cooking process. Its as easy as 1 2 3!
The sous vide is a revolution and cooking. Its easy to use and yours great results every time. Youll end up with food thats more tender and juicy than anything else youve ever made. This delicious food involves almost no work on your part. You place the food in a sealed bag and throw it in the container to cook before walking away. You get to come back when its done and enjoy some of the best food of your life. Youll never look at cooking the same way again once you start using your precision cooker to cook sous vide.
Sous vide cooking uses food packed in sealed bags and placed in a temperature-controlled water bath. The water bath uses an immersion circulator to heat the water and keep it at very precise temperatures. The device circulates the water as well to help with the cooking process. 
- the technique of cooking ingredients in a vacuum-sealed plastic pouch, usually for a long time at a
low temperature.
Top restaurants all of the world use sous vide to make food.
Using the grill is sacred to many people. Many people love the taste in art of grilling. Grilling has some pretty significant disadvantages to sous vide. A grill can have hotspots and cold spots. This means you never know what temperature youre cooking it. One steak could come out perfect while the other one comes out overdone. You never know how your meats going to come out with every use of a grill. It could take longer one day than the next and you can end up throwing out food thats burnt. 
Sous vide precise temperature means you get the same results every time. You choose the exact doneness that you want and just walk away.
When the time is up you simply take out your food and its perfectly cooked. Theres no guesswork, or standing over a hot grill to check on your meat. You never have to worry about overcooked or inedible food again with a sous vide.
Top Restaurant Chefs?
Yes, they do! Thomas Keller of the famed French Laundry restaurant is a huge fan of it. Chefs all over the world have been using sous vide to make food for years. - First attach your precision cooker to your desired container.
- Fill the container with water until its above the minimum fill line on your precision cooker.
- Set your desired temperature and start preheating your water.
- Prepare your food by adding, salt, pepper and whatever other seasoning youd like.
- A little goes a long way as far as seasoning with sous vide so keep it simple.
- A little butter or oil is generally added to the bag as well to help cooking.
- The food is placed in a resealable plastic bag, vacuum sealed bag or glass jar.
- The bag is clipped to the container, so that the food doesnt move too much while cooking.
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