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I have been doing Sous Vide cooking a while on and off, but one thing that I had a hard time with at the beginning was understanding the concept of the cooking method and learning from experience. Finding the right times, and processes for the food I wanted to make was not always easy. This book helps a lot in that area.
IMPORTANT HIGHLIGHTS
EQUIPMENT INTRO
This book has a great introduction to how to use the sous vide process. It shows you how to look for equipment, what to do with it, how to use it, and what kind of results to expect. There are plenty of photos.
TUTORIALS
For beginners, that is where this book shines. This has some walk through tutorials so you can follow along and do something along with the book so you can fine tune what you want to do personally later after you get a bit more experience under your belt. Each of the sample recipes walk you through so you can get the basics down.
BEFORE AND AFTER
Another valuable set of information is what to do with your food BEFORE you cook it (as seasoning etc) and afterweard (browning or refrigeration, etc). This helps you understand potential for using your food after waiting the process through to make it.
COMPLETE MEAL IDEAS
Not only does this book have recipes for making sous vide meats and other foods, but it also has additional recipes that will go WITH what you just made such as salads, vegetables and desserts- some of which are cooked sous vide or some that are not but just go with your meal.
PHOTOS
There are plenty of photos in this book to make you feel like you have an actual grasp on what is being made and what is going on. Some books have all writing and very few photos. This book did not spare the photos even though there are not TONS of them.
THE BOTTOM LINE
This book has plenty of food to choose from if you prefer to use the Sous Vide method of cooking. You can make any protein just about, make salads to go with, vegetables and even desserts using this book. The recipes are decent and tasty with instructions that don't leave you wondering what you did wrong.
MY RATING
I like this book. FIVE STARS. It is not quite as big of a collection of recipes as I usually like to choose from (I don't use pork so many recipes are useless to me), but it has plenty to get you started. I like the flavor combinations and the instructions are decent. The assortment of flavors and styles of food is also good.
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From the Publisher
WHAT IS SOUS VIDE?
Juicy steaks, tender ribs, and succulent salmon are what sous vide is all about. It’s a cooking method that gives you unprecedented control so that you get fantastic results, time and time again.
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THE BASICSThese days, you don’t need much to get started with sous vide. Sous vide machines have come down greatly in cost, making them very accessible to the home cook. The immersion style models are adaptable as well; they can be used with a pot you already own. Most foods can be cooked sous vide using the displacement method (see page 12), but ideally you’ll want a vacuum sealer because the seal created by the displacement method just isn’t the same. Still, vacuum sealers are also becoming more affordable by the day. You may even find a good deal on a gently used machine. |
STARTER RECIPESWhat came first, the sous vide chicken or the sous vide egg? In this book, the first recipe will introduce you to both! Before you skip this recipe and head to the steak, hear me out. I, too, was not very excited about chicken before I started cooking sous vide. After all, when the internal temperature guidelines for “safe” chicken recommend 165°F/74°C—well above the optimal cooking temperature for chicken—biting into dry chicken is inevitable. Sous vide solves the problem, as holding poultry at 140°F/60°C for over an hour has the same effect on harmful pathogens as a short burst at 165°F/74°C. This means moist, tender chicken is also food-safe chicken! |
IT’S ALL ABOUT THE MEATIt’s tough to beat a juicy burger topped with melted cheese, enjoyed in the backyard on a sunny day. Whether you prefer your burger cooked through or still pink in the middle, you can nail it every time with sous vide. The temperature listed in this recipe is for a mediumrare burger, but see the temperature guide below if you like your burger done differently. A word on thickness: yes, at 1½ to2 inches, these are some fat burgers. But to really make the most of cooking them sous vide and to ensure that you minimize the risk of overcooking when you grill them, it’s best to try them on the larger side first. As with any meat, the amount of time a burger needs in the sous vide water bath depends on its thickness. So a thicker burger will need longer, and a thinner burger won’t need as much time if you decide to adjust your patties. |
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SALADS AND SMALL BITESThis earthy recipe is perfect for anyone bored of leafy green salads. It features creamy goat cheese, crunchy walnuts, and a hint of sourness from the semi pickled beets. Wait, pickled beets in one day? Yes, by using sous vide, you can have pickled beets on hand in just over an hour! |
FROM THE SEAThis recipe starts with sous vide shrimp in a chile and garlic sauce, and then it hits them with a blast from a blowtorch! Torching the shrimp allows you to get maximum char with minimum risk of overcooking. It’s a great way to make sure the shrimp stay at their optimum temperature while also picking up some great smoky flavors. If you don’t have a blowtorch and aren’t interested in getting one, you can always finish the shrimp off on the grill or in a very hot frying pan—but bear in mind they are very easy to overcook! |
BREAKFAST & BRUNCHSous vide scrambled eggs have a silky, just-cooked texture. Unlike cooking scrambled eggs in a pan or pot—where there are usually certain parts that are cooked perfectly, while some areas are undercooked or overcooked—these eggs are wonderfully uniform. With the addition of both cream and butter, these eggs are rich and creamy as well. If you wanted to make them a bit healthier, you can substitute whole or skim milk for the cream and reduce the amount of butter. Check the eggs after 30 minutes; if they need longer or you’d prefer them to be cooked more, leave them in for another 10 minutes or so. |
DESSERTSThis simple dessert makes pear the star of the dish. Over the hour cooking time, the pears become soft and infused with the delicious flavors of vanilla, star anise, and saffron. And because fruit is the key ingredient, you might be able to almost fool yourself into thinking it’s healthy—almost. |
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THE NEW BACKYARD BURGERIt’s tough to beat a juicy burger topped with melted cheese, enjoyed in the backyard on a sunny day. Whether you prefer your burger cooked through or still pink in the middle, you can nail it every time with sous vide. The temperature listed in this recipe is for a mediumrare burger, but see the temperature guide below if you like your burger done differently. A word on thickness: yes, at 1½ to 2 inches, these are some fat burgers. But to really make the most of cooking them sousvide and to ensure that you minimize the risk of overcooking when you grill them, it’s best to try them on the larger side first. As with any meat, the amount of time a burger needs in the sous vide water bath depends on its thickness. So a thicker burger will need longer, and a thinner burger won’t need as much time if you decide to adjust your patties. |
LOBSTER ROLL WITH WARM LEMON BUTTERA good lobster roll combines convenient food with a bit of indulgence. I’ve found that lobster tails cook best at a different temperature and time than the claws. Since it’s lobster, it seems worth the extra effort to me! If you can get hold of New England–style split-top hot dog buns, that’s what you’ll want to use here. If not, regular hot dog buns sliced horizontally will work just fine. |
EGGS BENEDICTWhile some swear you can cook hollandaise sous vide, I’ve found the texture is never quite right. It’s a sauce that simply has to be whisked. However, sous vide can keep the eggs hands-free, which lets you focus on whisking the perfect sauce! For the eggs in this recipe, I recommend cooking at 147°F/64°C for 45 minutes. The yolks will set a bit, yet they’re still loose enough to mop up with English muffins. |
SPICED PUMPKIN PIEPacked full of real pumpkin, this pie isn’t just for Thanksgiving. Your whole family will start looking forward to this one as soon as the temperature cools. By using real pumpkin instead of the canned stuff, you’ll know your pie is free of preservatives. And since you’re cooking it sous vide, you’ll also get all of the nutrition from the pumpkin (because you’re not cooking it away at a high temperature). |
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Reviews with images
Pretty good beginner to intermediate book on "Sous Vide" cooking
I had been doing sous vides for more than 8 years, my first sous vide machine was a home made unit involving microcontroller, power supply, heating elements, etc...This "Sous Vide Cooking Made Simple" book is a good overview book that includes the basics, the background and provides some history and background for the techniques. It also include a few pages on one of the most important information one would need on Sous Vide cooking - a listing of the temperature and the time needed/suitable for each ingredient. Then it include a bunch of different recipes from simpler ones to more fancy ones that you can try to get your feet wet. All those recipes are quite easy to follow, and are not too complicated, so they fit the theme "Cook at Home".The only complaint I had is, there isn't a single recipe on "duck", why, why, why? "Duck Breast" is such a simple, yet robust item to be cooked with "Sous Vide", where is the recipe?Thank you for reading this review, I hoped that this review & the pictures are helpful to you in support of your purchase decision.
Top reviews from other countries
Mr. S. Rule
Great guide for anyone wanting to get into sous vide cooking
Reviewed in the United Kingdom on January 30, 2021
