Beginning Sous Vide: Low Temperature Recipes and Techniques by Jason Logsdon

Beginning Sous Vide: Low Temperature Recipes and Techniques for Getting Started at Home by Jason Logsdon

Print Length: 210 Pages
Publisher: CreateSpace Independent Publishing Platform
Publication Date: November 13, 2010
Language: English
ASIN: B004L62L2E
ISBN-10: 1456336975
ISBN-13: 978-1456336974
File Format: MOBI

Sous vide cooking is finally hitting the mainstream thanks to several popular chefs and TV shows. It’s even easy to do at home!

We will teach you how sous vide works and what you need to know to get started using it at home. We cover the whole spectrum of sous vide equipment from $1,000 immersion circulators to using ziploc bags for free on your stove. We also include over 100 of our favorite sous vide recipes to get you started sous viding right away!

This Book Includes
– The history of and science behind sous vide cooking
– More than 100 recipes for beef, pork, fish, vegetables, chicken, duck, lamb, and turkey
– Over 400 sous vide time and temperature combinations across 175 cuts of meat and types of fish and vegetables
– Comparisons of common sous vide setups including our recommendation for the “Beginning Home Setup”, which only costs a few hundred dollars
The basics of sous vide safety
– Over 30 of our best tips and tricks for successful sous vide cooking Temperature conversion charts to easily move between Celsius and Fahrenheit

Excellent handbook for Sous Vide at home

I have been interested in sous vide cooking techniques for some time and have experimented extensively in my own kitchen. I wish that I had this book when I began, because it pulls together a large amount of information that has been widely distributed in various websites and periodicals. Jason’s book is an excellent review of why you would want to go to the trouble of using sous vide techniques for cooking at home (Briefly, because you can achieve results which you cannot duplicate with any other cooking technique. you can utilize some cuts of meat and poultry that are difficult to cook with conventional methods, and it is an extremely convenient way to prepare meals). For example, Thanksgiving dinner this year was the most stress free I have ever prepared because I cooked the turkey with sous vide and therefore I knew exactly when it would be ready, I knew that i could keep at exactly the right temperature until all of the other dishes were ready, and I knew that it would be moist and tender.

He outlines the rationale and describes how to perform the basic steps necessary for using sous vide techniques, and gives one of the best summaries that I have seen of the safety issues you need to be aware of when cooking with this method. There is a very nice discussion of the equipment options that you have if you want to sous vide at home.

The bulk of the book is divided into chapters on various types of meats and vegetables. The beginning of each chapter presents an overview of the things you need to keep in mind when using sous vide with that type of meat or vegetable, and a general outline of the cooking process for that particular product. Each chapter contains a number of nice recipes that can be used as is or can be used as a guide for making your own creations. For me, however, the most useful part of the book is the extensive time and temperature charts located at the end of the book. It is extremely helpful for me to be able to quickly look up the kind of food that I am preparing and instantly have time an temperature guidelines that I can use for that particular food product.

If you have any interest in trying sous vide techniques at home, I would strongly recommend that get a copy of this book. I know you will use it frequently.