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Originally from the French for “under vacuum” because it often involves sealing food in plastic, sous vide allows you to cook food gently in an automatic water bath to the perfect temperature. That may sound intimidating, but the technique has trickled down from experimental fine-dining restaurant kitchens to the home kitchen precisely because it’s an easy, convenient, and hands-off way to cook. Sous vide not only makes traditional cooking easier and more foolproof, it often can help to make food taste better, taking away all the guesswork and giving you back some free time. In this cookbook, you will find recipes that teach you how to cook sous vide, starting with basics like the perfect steak or soft-cooked egg. You will also find recipes that expand your knowledge and creativity in the kitchen using sous vide, from a holiday-worthy chuck roast that tastes like a prime rib at a fraction of the cost to eggs Benedict to fruit-on-the-bottom yogurt cups.
From the Publisher
Sous Vide 101
The easy, foolproof cooking technique that’s sweeping the world.
Perfectly Poached Salmon
How you’ll sous vide
1. Set up your rig
2. Choose your temp and preheat water
3. Seal food in bag, submerge bag, and clip to container
4. Cook your food and relax
5. Finishing touches
Why sous vide?
From the perfect seared steak to crème brûlée with the ideal consistency, sous vide makes cooking easier while taking away all the guesswork and giving you back free time. Our approachable new cookbook, Sous Vide for Everybody, demystifies this simple technique for cooking everything from eggs and meat to vegetables and desserts.
Safe, hands-off technique (gives you back free time)
Precise results give you food exactly the way you like it (no overcooking)
Frees up your oven and stove (handy for the holidays)
The closed environment of sous vide cooking prevents moisture loss, and the steady lower temperature activates enzymes that slowly break down collagen (a process that stops at higher temperatures) to produce the most tender, juicy meat you’ll ever taste.
Eggs and Dairy
Eggs are tricky to cook. The white and yolk behave differently when subjected to heat because they have different proportions of proteins, fats, and water. Eggs are perhaps the poster child for sous vide cooking: You can play with time and temperature (use our great chart!) to get the exact texture desired.
Vegetables are prime candidates for sous vide cookery. As America’s Test Kitchen alum J. Kenji Lopez-Alt wrote on Serious Eats: ‘It’s one of the few cooking methods where the end result is a vegetable that tastes more like itself than when you started.’
Sous vide works particularly well with creamy, custardy desserts—from pudding to ice cream—and with firm fruit-based desserts. Mason jars make things even easier: Cook and serve in the same container.