How to Sous Vide
Easy, Delicious Perfection Any Night of the Week: 100+ Simple, Irresistible Recipes
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- ¥1,800
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- ¥1,800
発行者による作品情報
Perfection—in the bag
Ready to turn out the best steak of your life by sealing it in a plastic bag and simmering it in a bath of warm water?
The technique is called sous vide— it’s how a lot of the pros do it—and now with sous vide devices affordable and available, you can too. Daniel Shumski, the gadget whisperer who demystified the Instant Pot, unlocks the secrets of professional sous vide for home use. He explains step by step the process, timing, precise temperatures by ingredient, best techniques, and ins and outs of the equipment. And then offers 100 brilliant recipes designed to take full advantage of this revolutionary method, plus a dozen unexpected sous-vide hacks (make short-cut “cold-brew” coffee; infuse your olive oil with new flavors!)
With Shumski’s guidance, anything can be made better through sous vide, from favorite meats (you’ll never cook a chicken breast any other way) to the surprises of sous vide carrots (try them with miso butter) to the showstopping glory of a Berry Cheesecake in a jar.
PUBLISHERS WEEKLY
For those craving new adventures in the kitchen, food blogger Shumski (How to Instant Pot) reveals the restaurant method of sous vide (under vacuum) cooking in this terrific how-to. Sumptuous but simple recipes dispel the "misconception that sous vide cooking is complicated." A survey of minimal equipment (circulator, vacuum sealed containers, stock pot), a quick explainer on the cooking method itself (food is vacuum sealed in plastic and then cooked in a water bath using an immersion circulator), and a few food safety rules (including temperature guidelines, selection and sealing of bags or jars, cooling, and storage) make enjoying the advantages of sous vide's precision and mastering its "reliable, replicable and delicious results" a snap. Centerpiece dishes such as lamb chops with pistachios and pomegranate drizzle and set-it-and-forget-it duck leg confit make for luxurious, surprisingly hassle-free meals. Elsewhere, vegetables present "special challenges—and special rewards... neither overdone nor underdone, every time," and seafood dishes (though "swimmingly simple") require care with proper temperatures, while luscious desserts feature "the world's best and easiest" berry cheesecake made in canning jars. In Shumski's estimation, this cooking method is forgiving, flavorful, and foolproof—and his enticing recipes go a long way to prove it.
