The Everything Guide To Cooking Sous Vide: Step-by-Step Instructions for Vacuum-Sealed Cooking at Home PDF
Preview The Everything Guide To Cooking Sous Vide: Step-by-Step Instructions for Vacuum-Sealed Cooking at Home
Letter to the Reader Dear Reader, Thank you for purchasing The Everything® Guide to Cooking Sous Vide! If you have never tried sous vide cooking, then this is the perfect book for you. My desire for this cookbook is to create an excellent resource of information and recipes to help home cooks discover the amazing culinary technique of sous vide cooking. I still remember the first time I ate steak cooked in the sous vide. It was rare, just the way I like steak and, wow, was it tender. On top of that, I was impressed at how amazingly simple cooking sous vide can be. From that moment on, I became a believer in sous vide cooking. It is a wonderful way to cook so many foods, including chicken breasts, mahi-mahi, lamb chops, carrots, and even eggs! I truly hope that this book will inspire you to see the possibilities that come with cooking sous vide. Get creative, try new recipes, and share these amazing culinary masterpieces with your family and friends. Enjoy those times around the table sharing food and fellowship, because those are the moments in life that really matter. Steve Cylka Welcome to the Everything Series! These handy, accessible books give you all you need to tackle a difficult project, gain a new hobby, comprehend a fascinating topic, prepare for an exam, or even brush up on something you learned back in school but have since forgotten. You can choose to read an Everything® book from cover to cover or just pick out the information you want from our four useful boxes: e-questions, e-facts, e- alerts, and e-ssentials. We give you everything you need to know on the subject, but throw in a lot of fun stuff along the way, too. We now have more than 400 Everything® books in print, spanning such wide- ranging categories as weddings, pregnancy, cooking, music instruction, foreign language, crafts, pets, New Age, and so much more. When you’re done reading them all, you can finally say you know Everything®! Answers to common questions Important snippets of information Urgent warnings Quick handy tips Visit the entire Everything® series at www.everything.com The Everything Guide to Cooking ® Sous Vide Step-by-step instructions for vacuum-sealed cooking at home Steve Cylka Avon, Massachusetts Acknowledgments In addition to my wife, I also want to say thank you to the many people who helped me in this journey to make this cookbook a reality. From those who helped in the researching and development of this book, to the taste-testers and others who offered support and suggestions. A big thank you to my parents, Rick and Rose Cylka, grandmother, Olga Fonfara, and to Greg and Marcy Cylka, Lloyd Lehrbass, Jonathan Duchene, Dustin Skeoch, Mary Dan Eades, David Pietranczyk, Lisa Q. Fetterman, Aaron Robb, Nathan Colquhoun, Ryan Young, and the many readers of my food website, The Black Peppercorn (www.theblackpeppercorn.com)! Contents Letter to the Reader Welcome to the Everything Series! Title Page Copyright Page Acknowledgments Introduction Chapter 1: Understanding This New Culinary Trend What Is Sous Vide? Uncovering the History of Sous Vide The Benefits of Cooking Sous Vide Chapter 2: The Necessary Equipment Sous Vide Machines Vacuum Sealers and Food-Safe Bags Optional Additional Equipment Chapter 3: Getting Started The General Setup The Basic Steps for Sous Vide Food Safety Chapter 4: Advanced Techniques Innovative Methods with Sous Vide Making Life Simpler Sous Vide Style Using Sous Vide with Other Cooking Techniques Converting Traditional Recipes for Sous Vide The Potential of Sous Vide Cooking Chapter 5: Breakfast The Perfect Egg Sweet Potato and Pork Belly Hash Hollandaise Sauce Eggs Benedict Eggs Florentine Scrambled Eggs Asparagus and Prosciutto Scrambled Eggs Breakfast Burrito Overnight Oatmeal Applesauce Chapter 6: Appetizers Buffalo Chicken Wings Honey Garlic Chicken Wings Hummus Baba Ghanouj White Bean and Artichoke Dip Shrimp and Avocado Salsa Tomato and Mango Salsa Shrimp and Jalapeño Quesadilla Deep-Fried Pork Belly Skewers with Honey Garlic Glaze Tomato Confit and Provolone Grilled Cheese Sandwich Wedges Flank Steak, Apricot, and Brie Bites Pork Tenderloin, Tomato, and Bocconcini Canapés Chapter 7: Soups and Salads Potato and Green Bean Salad with Honey Lemon Vinaigrette Bacon and Egg Potato Salad Bean Salad Flank Steak, Mandarin Orange, and Spinach Salad Chicken and Caesar Salad Duck Breast and Arugula Salad with Blueberry Vinaigrette Blueberry Vinaigrette Spicy Butternut Squash Soup Pumpkin and Apple Soup Pork Belly and Udon Noodle Soup Dashi Stock Chapter 8: Chicken The Ultimate Chicken Breast Rosemary Chicken with Cognac Mushroom Cream Sauce Chicken with Tomato Pineapple Chutney Chicken with Bruschetta and Basil Indian Butter Chicken Ancho Chicken Fajitas Buffalo Chicken Naan Pizza Chicken and Pepperoni Pizza Wraps Chicken Shawarmas Chicken Cacciatore Barbecue Chicken on a Bun Crispy Hoisin-Glazed Chicken Drumsticks Crispy Barbecue Chicken Drumsticks Crispy Sous Vide Chicken Wings Chapter 9: Beef The Perfect Steak Steak with Herb Compound Butter Steak and Scallops with Chipotle Cream Steak with Serrano Chili Chimichurri Steak with Tropical Salsa Steak with Bourbon Mushroom Sauce Flank Steak Banh Mi Sandwiches with Sriracha Lime Mayo Coffee and Chocolate Flank Steak Tacos Double-Seared Beef Tenderloin Beef Tenderloin Medallions on Creamed Spinach and Potato Mash Beef Tenderloin Medallions with Red Wine and Portobello Mushroom Sauce Beer-Braised Beef and Swiss Melt Beef Goulash Short Ribs with Pearl Onions and Balsamic Reduction Deconstructed Cuban Boliche Chapter 10: Pork Korean Pork Ribs Barbecue Pork Ribs Honey Garlic Pork Ribs Orange Hoisin Pork Chops Thai Pork Chops with Green Curry Sauce 24-Hour Sous Vide Pork Belly Curried Pork Tenderloin with Mint Yogurt Sauce
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