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Thomas N. England - Cooking Sous Vide

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Thomas N. England Cooking Sous Vide

Cooking Sous Vide: summary, description and annotation

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Sous Vide (which is French for under vacuum) is the process of cooking foods, like meats and vegetables, in sealed bags submerged in a water bath that is maintained at a constant temperature. The result is food that is cooked nearly perfectly because of precise temperature control that virtually eliminates the possibility of over-or under-cooking food. The slow, controlled method of sous vide results in meats and vegetables that have a much more delicate texture than if being cooked at high temperatures.

Cooking Sous Vide covers the basics of how sous vide works, buying the right equipment, how to season sous vide foods, and how to cook sous vide safely, while achieving optimum results. Over 70 recipes, with beautiful color photography, are featured throughout.

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Contents
Guide
COOKING SOUS VIDE RICHER FLAVORS BOLDER COLORS - photo 1

COOKING

SOUS VIDE

RICHER FLAVORS BOLDER COLORS BETTER NUTRITION

Chef Thomas N. England

Publisher Mike Sanders Associate Publisher Billy Fields Senior - photo 2

Publisher: Mike Sanders

Associate Publisher: Billy Fields

Senior Acquisitions Editor: Brook Farling

Development Editor: Kayla Dugger

Cover and Book Designer: Rebecca Batchelor

Photographer: Daniel Showalter

Food Stylist: Allison Douglass

Recipe Tester: Geoff Kelty

Prepress Technician: Ayanna Lacey

Proofreader: Amy Borrelli

Indexer: Celia McCoy

PRODUCTION, LONDON

Digital Producer: Alex Valizadeh

Senior Digital Producer: Miguel Cunha


DIGITAL OPERATIONS, DELHI

Head of Digital Operations: Manjari Hooda

Producer: Rahul Kumar

Assistant Editor: Etika Kapil

Operations Assistant: Tauhid Nasir

First American Edition, 2016 Published in the United States by DK Publishing 6081 E. 82nd Street, Indianapolis, Indiana 46250

Copyright 2016 Dorling Kindersley Limited

A Penguin Random House Company

16 17 18 19 10 9 8 7 6 5 4 3 2 1

001-295094-October/2016

All rights reserved.

Without limiting the rights under the copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording, or otherwise), without the prior written permission of the copyright owner.

Published in the United States by Dorling Kindersley Limited.

IDIOTS GUIDES and Design are trademarks of Penguin Random House LLC

eISBN: 9781465454164

Library of Congress Catalog Card Number: 2016935495

Note : This publication contains the opinions and ideas of its author. It is intended to provide helpful and informative material on the subject matter covered. It is sold with the understanding that the author and publisher are not engaged in rendering professional services in the book. If the reader requires personal assistance or advice, a competent professional should be consulted.

Trademarks : All terms mentioned in this book that are known to be or are suspected of being trademarks or service marks have been appropriately capitalized. Alpha Books, DK, and Penguin Random House LLC cannot attest to the accuracy of this information. Use of a term in this book should not be regarded as affecting the validity of any trademark or service mark.

DK books are available at special discounts when purchased in bulk for sales promotions, premiums, fund-raising, or educational use. For details, contact: DK Publishing Special Markets, 345 Hudson Street, New York, New York 10014 or .

Printed and bound in the United States

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Introduction to Sous Vide

WHAT IS sous vide?

Sous videis a French term that translates to under vacuum. The sous vide process involves sealing food in a bag and cooking it in a temperature-controlled water bath.

Cooking Under Vacuum

Originally referring to the process of vacuum sealing food in order to extend its shelf life, sous vide became known as a cooking process in the 1940s. At that time, people began experimenting with placing vacuum-sealed food in a pot of boiling water to heat it.

This rudimentary process wasnt refined until the 1970s, when a European scientist tested water temperatures in relation to sealed packages of food being cooked.

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