About this deal
They’re excited about the new possibilities sous vide opens up in their kitchens, and they’re taking full advantage of the easy-to-follow, step by step directions and cooking specs for dishes like sous vide wings and soft boiled eggs cooked sous vide in this one book.
Logsdon provides a comprehensive overview of sous vide basics and gradually introduces readers to more advanced techniques.This is a terrific introduction to one of the most popular new cooking tools, and a fine accompaniment to the appliance. The ability to cook sous vide with an immersion circulator on and off the clock excites me to no end! We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. You can get all the information you need to realize the full potential of Sous Vide cooking and allows easy and quick cooking enjoyment. There are many books with fancy recipes but this one is best for the great instructions and the fairly simple 50 everyday recipes.
Lovers of sous vide cooking say it provides precision and consistent results, helps retain flavor and nutrition, and preserves the natural juices of meat. Sous vide is a cooking technique that uses an exact level of temperature, to cook and evenly circulate the heat around the food, to produce restaurant perfect quality results that other cooking methods will not provide you with. A total of 120 delicious sous vide recipes with easy instructions and a nutritional breakdown of the number of calories, fat, protein, and carbs they will add to your diet. This audiobook is for chefs, women, students, and diet learners who want to learn about cooking Sous Vide, a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath. Scott Peabody is a professional chef whose career in food began at the age of 15, working as a prep cook-cum-disherwasher.Acheson suggests serving it as a hot side dish or as a cool dip, and I did both, then devoured half of it in one late-night go, alternately spreading it onto crackers and just spooning it directly into my mouth. I had similar issues with the eggplant and decided ahead of time to do the chicken in two bags because I didn't want the mess of starting in one, then realizing I needed two. It is the essential source of information and ideas that make sense of a world in constant transformation. This cookbook is tailored for home cooks who want to explore sous vide without getting bogged down by complex recipes.