The Sous Vide Kitchen

Techniques, Ideas, and More Than 100 Recipes to Cook at Home

Nonfiction, Food & Drink, Meats & Dairy, Meat, Appliances, Reference
Cover of the book The Sous Vide Kitchen by Christina Wylie, Voyageur Press
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Author: Christina Wylie ISBN: 9780760357750
Publisher: Voyageur Press Publication: June 1, 2017
Imprint: Language: English
Author: Christina Wylie
ISBN: 9780760357750
Publisher: Voyageur Press
Publication: June 1, 2017
Imprint:
Language: English

Meet the most revolutionary home cooking appliance since the slow cooker. The sous vide cooks any food to perfection with no chance of burning, get the most out of it with The Sous Vide Kitchen†‹.

If you own a sous vide machine, chances are you’ve tried it out by cooking burgers, steak, and pork. But that’s just the beginning. For years, restaurants have used sous vide to perfectly cook a wide variety of foods—now you can do the same.

Join sous vide recipe developer Christina Wylie and take your skills to the next level: Use sous vide to make the perfect soft boiled eggs, then go further and learn how to use it to make scrambled eggs, overnight oatmeal, and other breakfast staples.

For lunch, try topping your salad with perfectly cooked sous vide tuna or salmon (the secret is a short brine). For dinner, the options are endless. Choose from Asian dishes like Char Siu Pork Loin and Miso-Marinated Cod, reinvent a favorite with the Deconstructed Beef Wellington or Spicy Southern-Fried Chicken, or enjoy a surprisingly simple 48-Hour Beef Brisket. Finish the meal with a sous vide twist on cheesecake or a nightcap of homemade spiced rum (speed-infused using sous vide, of course).
 
With recommended times and temperatures for every recipe, unique combinations of sous vide with other cooking techniques, and more than 100 recipes to explore, this book will help you get the most out of sous vide. 

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Meet the most revolutionary home cooking appliance since the slow cooker. The sous vide cooks any food to perfection with no chance of burning, get the most out of it with The Sous Vide Kitchen†‹.

If you own a sous vide machine, chances are you’ve tried it out by cooking burgers, steak, and pork. But that’s just the beginning. For years, restaurants have used sous vide to perfectly cook a wide variety of foods—now you can do the same.

Join sous vide recipe developer Christina Wylie and take your skills to the next level: Use sous vide to make the perfect soft boiled eggs, then go further and learn how to use it to make scrambled eggs, overnight oatmeal, and other breakfast staples.

For lunch, try topping your salad with perfectly cooked sous vide tuna or salmon (the secret is a short brine). For dinner, the options are endless. Choose from Asian dishes like Char Siu Pork Loin and Miso-Marinated Cod, reinvent a favorite with the Deconstructed Beef Wellington or Spicy Southern-Fried Chicken, or enjoy a surprisingly simple 48-Hour Beef Brisket. Finish the meal with a sous vide twist on cheesecake or a nightcap of homemade spiced rum (speed-infused using sous vide, of course).
 
With recommended times and temperatures for every recipe, unique combinations of sous vide with other cooking techniques, and more than 100 recipes to explore, this book will help you get the most out of sous vide. 

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