Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking

Biographical Note:
Jason Logsdon is a passionate home cook, entrepreneur, and web developer. He helps cooks understand sous vide and new modernist cooking techniques with easy-to-understand directions and recipes. He has several books and a website on sous vide and modernist cooking that are read by thousands of people every month including Beginning Sous Vide, Modernist Cooking Made Easy: Getting Started, Sous Vide: Help for the Busy Cook, Modernist Cooking Made Easy: The Whipping Siphon, Sous Vide Grilling, and Modernist Cooking Made Easy: Party Foods. He can be reached at jason@modernistcookingmadeeasy.com or through Twitter at @jasonlogsdon_sv.

Marc Notes:
Includes bibliographical references (pages 260-262) and index.

Table of Contents:
Understanding the Sous Vide Process Introduction to Sous Vide How Sous Vide Works Sous Vide Technique Recommended Sous Vide Setups Pre-Sous Vide Preparation Salting Seasonings, Spices and Herbs Bagging with Sauces Brining Pre-Searing Smoking Marinating General Pre-Sous Vide Tips Sous Vide Sealing What Does Sealing Do? Types of Sealers Plastic Safety General Sealing Tips Sous Vide Temperature Control What to Look For What I Recommend Circulators Water Baths Temperature Controllers Beer Cooler Sous Vide Sous Vide on the Stove Determining Time and Temperatures Sous Vide Time Sous Vide Temperature Checking Core Temperature Sous Vide Finishing Searing Smoking Breading and Frying Cook, Chill, and Hold Using Sous Vide Juices General Finishing Tips Sous Vide Recipes A Word About the Recipes What Should I Sous Vide First? Modernist Notes Why the Range Recipe Considerations Converting Existing Recipes Beef, Lamb, and Other Red Meat Filet Mignon with Creamy Blue Cheese Ribeye with Herb Butter and Broccoli Raab Flank Steak with Argentinian Chimichurri Sirloin Steak with Lime-Ginger Slaw Asian Skirt Steak with Bean Sprouts Raspberry Salad with New York Strip Steak Hanger Steak with Peach Salsa Top Round with Orange Sauce Flat Iron Steak with Pancetta Asparagus London Broil Beef Fajitas Chuck Roast with Bacon and Kale Prime Rib Roast with Horseradish Cream Short Ribs with Feta and Beet Salad Beef Carnitas with Tangerine-Chipotle Sauce Top Round French Dip Sandwiches Easy Corned Beef Memphis-Style Beef Ribs and Spicy Lime Corn Thick Cut Pastrami Reubens Rogan Josh Spiced Lamb Loin Rack of Lamb with Quinoa-Mint Salad Pork Honey-Chipotle Glazed Country Style Ribs Cuban Pork Chops with Frijoles Negros Bourbon Glazed Tenderloin with Pea Pesto Pulled Pork with Pineapple Chutney St. Louis Ribs with Bourbon BBQ Sauce Prosciutto-Wrapped Pork Loin Roast Pork Rillettes Sausage and Ground Meats Beer Brat Grinders with Guinness Mustard Italian Sausage with Acorn Squash Puree Bacon, Pineapple, and Poblano Cheeseburger Spaghetti and Meatballs Chicken Sausage with Caprese Salad Chicken, Turkey, and Poultry Chicken Parmigiana Fried Buttermilk Chicken Chicken Wings Shredded Chicken Thigh Enchiladas Chicken Thighs with Chile-Cheddar Polenta Turkey Breast with Cranberry Chutney Shredded Duck Legs with Sesame Noodles Duck Breast with Port Reduction Eggs Soft Boiled Egg on Cheddar Hash Browns French-Style Scrambled Eggs 13 Minute Egg on Wilted Spinach Salad Chocolate Chip Cookie Dough Balls Fish and Shellfish Shrimp Cocktail with Chipotle Sauce Salmon with Apple and Jalapenos Mi-Cuit Salmon Halibut with Honey-Roasted Beets Monkfish in Dashi with Snow Peas Red Snapper Tostadas with Mango Salsa Sesame Crusted Tuna with Avocado Salad Scallops with Orange and Chile Strips Calamari with Asian-Flavored Vegetables Cod Chowder with Sourdough Croutons Fruits and Vegetables Asparagus with Dijon Mustard Vinaigrette Broccoli with Parmesan and Lemon Sweet and Spicy Glazed Carrots Butter-Poached Beet Salad with Pecans Corn on the Cob with Basil Orange-Saffron Fennel Confit Poached Cherry Tomatoes Preserved Lemon Confit Butternut Squash Salad Butter Poached Turnips Dual-Cooked Creamy Potato Puree Rustic Roasted Garlic Mashed Potatoes Chipotle Sweet Potato Salad Spiced Cabbage with Apples Bourbon-Maple Apple Chutney Vanilla Pears with Rosemary Caramel Infusions Cherry-Infused Rye Old Fashioned Creamsicle with Orange-Vanilla Vodka Chile-Tomato Infused Vodka Bloody Mary Raspberry Infused Vinaigrette Rosemary and Sage Infused Oil Chile Pepper Infused Oil Sweet and Sour Sous Vide Yogurt Sous Vide Creme Fraiche Lemon Curd Cinnamon-Vanilla Creme Brulee White Chocolate Creme Brulee Dulce de Leche References Sous Vide Time and Temperature Guides Fahrenheit to Celsius Conversion Sous Vide Thickness Times Ingredient Tables Sous Vide Resources

Publisher Marketing:

Do you want to get the most out of your sous vide machine?

Are you looking to consistently prepare great food with a minimal amount of effort?

If you nodded your head "Yes" then this book was written for you!

Sous vide has two huge advantages for both the novice and experienced cook. Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.

Modernist Cooking Made Easy: Sous Vide is the authoritative guide to low temperature precision cooking and it will help make sous vide a part of your everyday cooking arsenal.

Sous vide is a simple an extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and much more.

What You Get In This Book

- The bulk of this book is the more than 85 recipes it contains. Designed so you can skim the recipes, looking for something that inspires you, or turn to a specific recipe to learn all about how to cook the cut of meat it features.

- A detailed look at the entire sous vide process, including pre-sous vide preparation, sous vide sealing, temperature control, determining time and temperatures, and finishing sous vided foods.

- More than 85 recipes providing a wide variety of dishes across many cuts of meat and types of vegetables. They include:

- Beef, Lamb, and Other Red Meat
- Pork - Sausage and Ground Meats
- Chicken, Turkey, Duck, and Poultry
- Eggs
- Fish and Shellfish
- Fruits and Vegetables
- Infusions of Alcohol, Oil, and Vinegar
- Sweet and Sours such as yogurt, creme brulee, and dulce de leche

- An introduction to the equipment you will need for cooking sous vide. From a simple no-cost method that will allow you to give sous vide cooking a try, to a low-cost setup that will meet all of your sous vide cooking needs.

- A comprehensive sous vide time and temperature chart, as well as cooking-by-thickness times.

- More than 35 "Modernist Notes" with suggestions for using modernist ingredients and techniques to turn everyday meals into upscale and elegant dishes.

If you want to use sous vide to prepare amazing food simply and easily then this is the book for you!