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Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals

Sous vide has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku--the first affordable sous vide machine--comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.

Sample recipes from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals

Creamy Winter Squash Soup

What I love most about using sous vide to make soup is that you can leave it unsoupervized, with no risk of it drying out, scorching, or sticking. That means that this flavor-packed soup is extremely low fuss, even more so because theres no dirty pot to clean. Instead of going the usual baking spices route (that is, the clichd pumpkin spice), Ive chosen to accentuate the naturally sweet and nutty flavor of the squash with the rich tanginess of crme frache, allowing the squash to be the centerpiece of the soup rather than playing second fiddle. Finished with a hit of brightness from fresh herbs and crunchy pumpkin seeds, its a knockout dish. This recipe will yield delicious results using nearly any winter squash such as kabocha, butternut, red kuri, or delicata.

(1 Votes)

Tri-Tip Steak Chili

Whether you live for football season or just love a good chili, this set-and-forget recipe will let you out of the kitchen and back into the living room to join the party. Cooking chili sous vide will take longer than it would on a burner, but you dont have to watch or stir it, and the results are superior.

(1 Votes)

Pork Rib Adobo

The food of the Philippines is a hybrid born of cross-pollination between foreign Spanish influence and the islands endemic cuisine. One of its culinary marvels is adobo, a dish whose outward simplicity belies a complex balance of sour, salty, savory, and sweet. This version, which is a distillation of different regional styles, comes from my friend Anthony, sous vide enthusiast and Filipino cook extraordinaire. The best part of this recipe is that while the pork cooks, the juice it releases combines with the marinade to form a marvelously flavorful sauce, no additional steps required. Its almost mandatory to serve this dish with rice the sauce is crazy good, and youll want something to soak it up.

(1 Votes)

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