The complete Sous Vide cookbook. By Chris McDonald
Because of their cost and size, sous vide cooking devices were only found in professional kitchens but that's all changed as affordable models now hit the retail market and home cooks are embracing them in record numbers.
Food is sealed in plastic bags and submerged in hot (but not boiling) water for long and slow cooking resulting in food that is incredibly tender and juicy. Plus cooking with sous vide means that cooking temperatures can be maintained within tenths of a degree which is integral for maximizing the flavour of certain cuts of meat. The hot water also intensifies flavours and the resulting texture of the food is absolutely perfect.
Chris McDonald is a brilliant chef who has long used the sous vide to create sublime dishes and he now brings this expertise to the home cook. His recipes are spectacularly delicious yet easy to execute. Eight pages of step-by-step photos provide all the necessary information you need to familiarize yourself with sous vide cooking and there are also comprehensive yet easy-to-follow cooking time charts provided.
There are recipes for everything from classic ingredients like beef, veal, lamb, pork to ingredients that you would never associate with a sous vide but actually come out tasting sublime -- ingredients like poultry, eggs, seafood and even vegetables. The tempting and tantalizing recipes include: Miso-Maple Marinated Sea Bass or Sablefish, Savoy Cabbage with Chestnuts, Perfect Poached Egg, Rib Steak with Green Peppercorn Sauce, Venison Loin Steaks with Juniper Butter and Wilted Kale, Georgian Pork Shoulder Roast with Pomegranate Glaze, Turkey Thigh Chili, Haddock Hash with Leek and Potato, Smoky Arctic Char with Radishes and Mint, Saffron Cauliflower with Sultanas, Savoy Cabbage with Chestnuts and even believe it or not, Vanilla Ice Cream.