How to Sous Vide: Easy, Delicious Perfection Any Night of the Week: 100+ Simple, Irresistible Recipes

by Daniel Shumski

Overview

Perfection—in the bag
Ready to turn out the best steak of your life by sealing it in a plastic bag and simmering it in a bath of warm water?
 
The technique is called sous vide— it’s how a lot of the pros do it—and now with sous vide devices affordable and available, you can too. Daniel Shumski, the gadget whisperer who demystified the Instant Pot, unlocks the secrets of professional sous vide for home use. He explains step by step the process, timing, precise temperatures by ingredient, best techniques, and ins and outs of the equipment. And then offers 100 brilliant recipes designed to take full advantage of this revolutionary method, plus a dozen unexpected sous-vide hacks (make short-cut “cold-brew” coffee; infuse your olive oil with new flavors!)
 
With Shumski’s guidance, anything can be made better through sous vide, from favorite meats (you’ll never cook a chicken breast any other way) to the surprises of sous vide carrots (try them with miso butter) to the showstopping glory of a Berry Cheesecake in a jar.


 

Product Details

ISBN-13:	9781523512331
Publisher:	Workman Publishing Company
Publication date:	11/23/2021
Pages:	240
Sales rank:	1,033,989
Product dimensions:	7.90(w) x 8.40(h) x 0.70(d)

About the Author

Daniel Shumski is a writer and editor who has hunted ramen in Tokyo for the Washington Post and tracked down ice cream in Buenos Aires for the Los Angeles Times. Between stints at the Chicago Sun-Times and the Chicago Tribune, he worked for a Midwestern heirloom apple orchard. His first book, Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron, won praise from the New York Times, People magazine, and Food52. He lives in Montreal.

Table of Contents

Table of Contents
 
Acknowledgements
 
Introduction
Sous Vide Cooking in a Nutshell
Advantages of Sous Vide Cooking
Is Cooking Sous Vide Safe?
Step by Step
Finishing
Sous Vide Safety
Containers
How to Choose and Seal Bags
Sealing
Sous Vide Circulators
Sous Vide Equipment Recommendations
Cooking from Frozen
FAQ
 
Poultry
Simple Sous-Vide Chicken Breast
Sous-Vide Butter Chicken Thighs
Sous-Vide Sesame-Chili Chicken Thighs
Sous-Vide Poached and Broiled Drumsticks
Sous-Vide Chicken Breasts with Preserved Lemon
Sous-Vide Chicken Breasts à la Keema Biryani
Sous-Vide Turkey Breast with Poppy-Sesame Greens
 
Pork
The Perfect Sous-Vide Pork Chop
The Perfect Sous-Vide Pork Tenderloin
Back-to-Basics Sous-Vide Bacon
Sous-Vide Carnitas-Style Pork Shoulder
Simply Salt and Pepper Sous-Vide Pork Ribs
Sous-Vide Pork Chops with Honey-Orange Glaze
Sous-Vide Pork Chops with Apple Cider Syrup
Stir-Fry with Mixed Vegetables and Spicy Sous-Vide Pork Tenderloin
Kimchi and Sous-Vide Bacon Pasta
Spaghetti Carbonara with Sous-Vide Bacon
Lentils with Eggplant and Sous-Vide Bacon
Sous-Vide BBQ Pork Ribs with Coleslaw
 
Beef
Simple Sous-Vide Skirt (or Flank) Steak
Simply Sublime Sous-Vide Short Ribs
Sous-Vide Korean-Style Short Ribs
Classic Sous-Vide Filet Mignon with Butter
Simply Perfect Sous-Vide Sirloin
Soy Sauce and Lime Juice Sous-Vide Flank Steak with Cilantro-Lime Rice
Spiced Sous-Vide Skirt Steak with Magic Mashed Potatoes                                                                                                                       
Sous-Vide Beef Short Ribs with Chimichurri
Sous-Vide Short Rib Sauce with Radiatori and Parmesan
Sous-Vide Top Sirloin with Mushroom Sauce
 
Duck & Lamb
Simply Perfect Sous-Vide Lamb Chops
Simple Sous-Vide Duck Breast
Sous-Vide Lamb with Chickpeas and Garlic
Simple Sous-Vide Duck Breast with Macadamia Nuts and Kiwis
Daylong Duck Leg Confit
 
Seafood
Simply Sous-Vide Salmon
Perfect and Simple Sous-Vide Scallops
Swimmingly Simple Sous-Vide Shrimp
Simple Sous-Vide Salt & Pepper Tuna Steak
Tender Sous-Vide Octopus
Spaghetti alla Chitarra with Butter-Poached Sous-Vide Lobster Tails
Sous-Vide Scallops with Green Tea Noodles and Cashews
Sous-Vide Scallops with Salmon Roe and Wild Rice
Sous-Vide Scallops with Grapefruit Zest and Risotto
Whole Wheat Spaghetti with Walnuts and Sous-Vide Shrimp
Spicy Chili Crisp Sous-Vide Shrimp with Rice Noodles
Tender Sous-Vide Octopus with Spiced Couscous
 
Eggs
Sous-Vide Hard-Cooked Eggs
Perfectly Poached Sous-Vide Eggs
Sous-Vide Pasteurized Eggs
Egg Salad with Sous-Vide Hard-Cooked Eggs and Fresh Dill
Roasted Cauliflower, Brown Rice and Perfectly Poached Sous-Vide Eggs
Upgraded Instant Ramen with Perfectly Poached Sous-Vide Egg
Homemade Lemony Mayonnaise with Pasteurized Egg
Spaghetti and Crispy Cauliflower Carbonara with Pasteurized Egg
 
Vegetables
Basic Sous-Vide Carrots
Sous-Vide Asparagus Perfection
Simply Sous-Vide Corn on the Cob with Salted Butter
187°F Basic Sous-Vide Beets
Sous-Vide Asparagus with Crisped Pancetta
Sous-Vide Asparagus with Butter and Chicken Broth
Sous-Vide Beets with Greek Yogurt and Dill
Sous-Vide Beets with Black Pepper and Pistachio
 
Hacks (appearing throughout the book)
Silky Sous-Vide Lemon Curd
Berry-Chocolate Sous-Vide Cheesecake
“Baked” Pear à la Sous Vide with Vanilla Bean
Sous-Vide Apples with Pie Spices
Salt & Pepper Potato Chip Sous-Vide Ice Cream
Sous-Vide Salted Dulce de Leche
150°F “Cold” Brew Coffee
Sous-Vide Chile-Vanilla Olive Oil
Sous-Vide Pumpkin Pies (Sous-Vide Pumpkin Pies with Toasty Pumpkin Seeds Variation)
Sous-Vide Crème Brûlée
Sous-Vide Egg Bites
 
 

Editorial Reviews

09/06/2021

For those craving new adventures in the kitchen, food blogger Shumski (How to Instant Pot) reveals the restaurant method of sous vide (under vacuum) cooking in this terrific how-to. Sumptuous but simple recipes dispel the “misconception that sous vide cooking is complicated.” A survey of minimal equipment (circulator, vacuum sealed containers, stock pot), a quick explainer on the cooking method itself (food is vacuum sealed in plastic and then cooked in a water bath using an immersion circulator), and a few food safety rules (including temperature guidelines, selection and sealing of bags or jars, cooling, and storage) make enjoying the advantages of sous vide’s precision and mastering its “reliable, replicable and delicious results” a snap. Centerpiece dishes such as lamb chops with pistachios and pomegranate drizzle and set-it-and-forget-it duck leg confit make for luxurious, surprisingly hassle-free meals. Elsewhere, vegetables present “special challenges—and special rewards... neither overdone nor underdone, every time,” and seafood dishes (though “swimmingly simple”) require care with proper temperatures, while luscious desserts feature “the world’s best and easiest” berry cheesecake made in canning jars. In Shumski’s estimation, this cooking method is forgiving, flavorful, and foolproof—and his enticing recipes go a long way to prove it. (Oct.)

Publishers Weekly

Cooking sous vide (in water with an immersion circulator) can often make dinner prep easier (and more flexible). For anyone who isn’t yet convinced, this accessible cookbook from the author of How to Instant Pot will help to demystify the whole process.” —Epicurious

“A terrific how-to... In Shumski’s estimation, this cooking method is forgiving, flavorful, and foolproof—and his enticing recipes go a long way to prove it.” —Publishers Weekly

"Sharing his enthusiasm in an approachable style, Shumski’s take on sous vide should get any cook excited to try the technique."—Library Journal

 

From the Publisher

10/08/2021

Sous vide cooking, long a staple technique in professional kitchens, gets an approachable treatment for home cooks in this latest book by Shumski (How To Instant Pot). Although sous vide cooking is not without its challenges, Shumski explains how this low temperature cooking technique can be adapted for everyday use. The book explains the basic steps of sous vide, tips to make the technique easier, necessary equipment (plus additional, optional tools that can be useful), and food handling safety. Sous vide cooking is often used on meat, but Shumski includes a wide variety of ingredients that demonstrate the versatility of sous vide in recipes such as Perfectly Poached Eggs, Foolproof Beets, and Berry Cheesecake. Each main ingredient has a simple recipe, plus variations, substitutions, and additions. Geared to the home cook, recipes are easy to follow and have short ingredients lists (most can be found in local grocery stores or online). VERDICT Sharing his enthusiasm in an approachable style, Shumski's take on sous vide should get any cook excited to try the technique.—Ginny Wolter, Toledo Lucas Cty. P.L., OH

Library Journal