The Everything Guide To Cooking Sous Vide: Step-by-Step Instructions for Vacuum-Sealed Cooking at Home

326 Pages·2015·9.32 MB·English

by  Steve Cylka

Letter to the Reader
Dear Reader,
Thank you for purchasing The Everything® Guide to Cooking Sous Vide! If you
have never tried sous vide cooking, then this is the perfect book for you. My
desire for this cookbook is to create an excellent resource of information and
recipes to help home cooks discover the amazing culinary technique of sous vide
cooking.
I still remember the first time I ate steak cooked in the sous vide. It was
rare, just the way I like steak and, wow, was it tender. On top of that, I was
impressed at how amazingly simple cooking sous vide can be. From that
moment on, I became a believer in sous vide cooking. It is a wonderful way to
cook so many foods, including chicken breasts, mahi-mahi, lamb chops, carrots,
and even eggs!
I truly hope that this book will inspire you to see the possibilities that come
with cooking sous vide. Get creative, try new recipes, and share these amazing
culinary masterpieces with your family and friends. Enjoy those times around
the table sharing food and fellowship, because those are the moments in life that
really matter.
Steve Cylka
Welcome to the Everything
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The Everything Guide to Cooking
®
Sous Vide
Step-by-step instructions for vacuum-sealed cooking at home
Steve Cylka
Avon, Massachusetts
Acknowledgments
In addition to my wife, I also want to say thank you to the many people who
helped me in this journey to make this cookbook a reality. From those who
helped in the researching and development of this book, to the taste-testers and
others who offered support and suggestions. A big thank you to my parents, Rick
and Rose Cylka, grandmother, Olga Fonfara, and to Greg and Marcy Cylka,
Lloyd Lehrbass, Jonathan Duchene, Dustin Skeoch, Mary Dan Eades, David
Pietranczyk, Lisa Q. Fetterman, Aaron Robb, Nathan Colquhoun, Ryan Young,
and the many readers of my food website, The Black Peppercorn
(www.theblackpeppercorn.com)!
Contents
Letter to the Reader
Welcome to the Everything Series!
Title Page
Copyright Page
Acknowledgments
Introduction
Chapter 1: Understanding This New Culinary Trend
What Is Sous Vide?
Uncovering the History of Sous Vide
The Benefits of Cooking Sous Vide
Chapter 2: The Necessary Equipment
Sous Vide Machines
Vacuum Sealers and Food-Safe Bags
Optional Additional Equipment
Chapter 3: Getting Started
The General Setup
The Basic Steps for Sous Vide
Food Safety
Chapter 4: Advanced Techniques
Innovative Methods with Sous Vide
Making Life Simpler Sous Vide Style
Using Sous Vide with Other Cooking Techniques
Converting Traditional Recipes for Sous Vide
The Potential of Sous Vide Cooking
Chapter 5: Breakfast
The Perfect Egg
Sweet Potato and Pork Belly Hash
Hollandaise Sauce
Eggs Benedict
Eggs Florentine
Scrambled Eggs
Asparagus and Prosciutto Scrambled Eggs
Breakfast Burrito
Overnight Oatmeal
Applesauce
Chapter 6: Appetizers
Buffalo Chicken Wings
Honey Garlic Chicken Wings
Hummus
Baba Ghanouj
White Bean and Artichoke Dip
Shrimp and Avocado Salsa
Tomato and Mango Salsa
Shrimp and Jalapeño Quesadilla
Deep-Fried Pork Belly Skewers with Honey Garlic Glaze
Tomato Confit and Provolone Grilled Cheese Sandwich
Wedges
Flank Steak, Apricot, and Brie Bites
Pork Tenderloin, Tomato, and Bocconcini Canapés
Chapter 7: Soups and Salads
Potato and Green Bean Salad with Honey Lemon
Vinaigrette
Bacon and Egg Potato Salad
Bean Salad
Flank Steak, Mandarin Orange, and Spinach Salad
Chicken and Caesar Salad
Duck Breast and Arugula Salad with Blueberry Vinaigrette
Blueberry Vinaigrette
Spicy Butternut Squash Soup
Pumpkin and Apple Soup
Pork Belly and Udon Noodle Soup
Dashi Stock
Chapter 8: Chicken
The Ultimate Chicken Breast
Rosemary Chicken with Cognac Mushroom Cream Sauce
Chicken with Tomato Pineapple Chutney
Chicken with Bruschetta and Basil
Indian Butter Chicken
Ancho Chicken Fajitas
Buffalo Chicken Naan Pizza
Chicken and Pepperoni Pizza Wraps
Chicken Shawarmas
Chicken Cacciatore
Barbecue Chicken on a Bun
Crispy Hoisin-Glazed Chicken Drumsticks
Crispy Barbecue Chicken Drumsticks
Crispy Sous Vide Chicken Wings
Chapter 9: Beef
The Perfect Steak
Steak with Herb Compound Butter
Steak and Scallops with Chipotle Cream
Steak with Serrano Chili Chimichurri
Steak with Tropical Salsa
Steak with Bourbon Mushroom Sauce
Flank Steak Banh Mi Sandwiches with Sriracha Lime Mayo
Coffee and Chocolate Flank Steak Tacos
Double-Seared Beef Tenderloin
Beef Tenderloin Medallions on Creamed Spinach and
Potato Mash
Beef Tenderloin Medallions with Red Wine and Portobello
Mushroom Sauce
Beer-Braised Beef and Swiss Melt
Beef Goulash
Short Ribs with Pearl Onions and Balsamic Reduction
Deconstructed Cuban Boliche
Chapter 10: Pork
Korean Pork Ribs
Barbecue Pork Ribs
Honey Garlic Pork Ribs
Orange Hoisin Pork Chops
Thai Pork Chops with Green Curry Sauce
24-Hour Sous Vide Pork Belly
Curried Pork Tenderloin with Mint Yogurt Sauce