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Sous Vide: Help for the Busy Cook
Do you take pride in cooking great food for yourself, your family, and friends?
Are you an extremely busy individual that is on the go all day long?
If you nodded your head “Yes” then this book was written for you!
Sous vide has many benefits for people who are busy during the day. Once you understand how to take advantage of these benefits you can get great meals on the table while working around your schedule.
That's where Sous Vide: Help for the Busy Cook comes in!
Using the techniques presented in this book and more than 100 recipes, along with a little planning, and even the busiest person can create great meals.
* Explore the three stages of sous vide cooking and how they can be integrated into your hectic schedule
* Get more than 100 recipes written specifically to fit around your busy lifestyle
* Learn how the wide margin of doneness can be used to counteract meetings and errands that run late
* Five different recipe types are presented that range from a couple of hours to a couple of days, perfect for any schedule
* Master the cook, chill, and hold process so you can always have great food on the table in a flash
* Over 400 sous vide time and temperature combinations across 175 cuts of meat and types of fish and vegetables
* The basics of sous vide safety that are critical to know
* Our Cooking By Thickness charts showing exactly how long a certain type of meat has to be cooked
If you want to serve your family great meals, even on your busiest days, then this book is for you!
Are you an extremely busy individual that is on the go all day long?
If you nodded your head “Yes” then this book was written for you!
Sous vide has many benefits for people who are busy during the day. Once you understand how to take advantage of these benefits you can get great meals on the table while working around your schedule.
That's where Sous Vide: Help for the Busy Cook comes in!
Using the techniques presented in this book and more than 100 recipes, along with a little planning, and even the busiest person can create great meals.
* Explore the three stages of sous vide cooking and how they can be integrated into your hectic schedule
* Get more than 100 recipes written specifically to fit around your busy lifestyle
* Learn how the wide margin of doneness can be used to counteract meetings and errands that run late
* Five different recipe types are presented that range from a couple of hours to a couple of days, perfect for any schedule
* Master the cook, chill, and hold process so you can always have great food on the table in a flash
* Over 400 sous vide time and temperature combinations across 175 cuts of meat and types of fish and vegetables
* The basics of sous vide safety that are critical to know
* Our Cooking By Thickness charts showing exactly how long a certain type of meat has to be cooked
If you want to serve your family great meals, even on your busiest days, then this book is for you!
182 pages, Kindle Edition
First published October 26, 2011
19 people are currently reading
16 people want to read
About the author
Jason Logsdon
27 books5 followersMy name is Jason Logsdon and I'm a passionate home cook who loves to try new things, especially when it comes to cooking. However, I'm not the type of cook who enjoys trying out "experiments" just to see what works. I'd much rather take existing knowledge, distill it down to easy-to-follow concepts, and apply it successfully to my own cooking.
I find it quite rewarding to ease emerging cooking technologies from the realm of the professional chef into the kitchen of the cooking enthusiast. I accomplished this first with sous vide cooking where I created a website, CookingSousVide.com (Now integrated into ModernistCookingMadeEasy.com), and wrote four books that have assisted in bringing sous vide cooking into the kitchens of thousands of passionate cooks.
Next I addressed the increasingly popular developments in modernist cooking. Here I take the almost mystical technology of molecular gastronomy and present it in a manner that makes it easy for the adventurous cook to understand and execute. Once again I have created a website, ModernistCookingMadeEasy.com, and written a book, Modernist Cooking Made Easy: Getting Started, that doesn't attempt to explain the science of modernist cooking, but instead focuses on how these new techniques and ingredients can be employed to create dishes with completely new flavors, aromas, textures and visual appeal. The recipes range from ones that will amaze readers' friends to another that will simply make it quicker and easier to make flavorful traditional gravy.
My next book, Modernist Cooking Made Easy: The Whipping Siphon, focuses on perhaps the most versatile tool in the modernist cooking arsenal. Couple it with some modernist cooking techniques and you can create dishes that will delight all of your senses.
My third book on modernist cooking, Modernist Cooking Made Easy: Party Foods, explains how to create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends.
In my most recent book I leverage my experience, from cooking hundreds of sous vide meals and writing four books on the subject, to write a comprehensive primer for cooks of all experience levels. Modernist Cooking Made Easy: Sous Vide demystifies the process, serves as a reference for more than 80 cuts of meat and vegetables, and provides a collection of inspiring recipes.
In my writing I aim to simplify and my website and books focus on explaining things in a way even my mother-in-law can understand. My dishes might not be as inventive as Grant Achatz's, but hopefully they will successfully illustrate the concepts that underpin modernist cooking, allowing you to gain the information you need to start using modernist techniques and ingredients more in your everyday cooking.
I can be reached at: Jason@modernistcookingmadeeasy.com or through Twitter at:@jasonlogsdon_sv
I find it quite rewarding to ease emerging cooking technologies from the realm of the professional chef into the kitchen of the cooking enthusiast. I accomplished this first with sous vide cooking where I created a website, CookingSousVide.com (Now integrated into ModernistCookingMadeEasy.com), and wrote four books that have assisted in bringing sous vide cooking into the kitchens of thousands of passionate cooks.
Next I addressed the increasingly popular developments in modernist cooking. Here I take the almost mystical technology of molecular gastronomy and present it in a manner that makes it easy for the adventurous cook to understand and execute. Once again I have created a website, ModernistCookingMadeEasy.com, and written a book, Modernist Cooking Made Easy: Getting Started, that doesn't attempt to explain the science of modernist cooking, but instead focuses on how these new techniques and ingredients can be employed to create dishes with completely new flavors, aromas, textures and visual appeal. The recipes range from ones that will amaze readers' friends to another that will simply make it quicker and easier to make flavorful traditional gravy.
My next book, Modernist Cooking Made Easy: The Whipping Siphon, focuses on perhaps the most versatile tool in the modernist cooking arsenal. Couple it with some modernist cooking techniques and you can create dishes that will delight all of your senses.
My third book on modernist cooking, Modernist Cooking Made Easy: Party Foods, explains how to create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends.
In my most recent book I leverage my experience, from cooking hundreds of sous vide meals and writing four books on the subject, to write a comprehensive primer for cooks of all experience levels. Modernist Cooking Made Easy: Sous Vide demystifies the process, serves as a reference for more than 80 cuts of meat and vegetables, and provides a collection of inspiring recipes.
In my writing I aim to simplify and my website and books focus on explaining things in a way even my mother-in-law can understand. My dishes might not be as inventive as Grant Achatz's, but hopefully they will successfully illustrate the concepts that underpin modernist cooking, allowing you to gain the information you need to start using modernist techniques and ingredients more in your everyday cooking.
I can be reached at: Jason@modernistcookingmadeeasy.com or through Twitter at:@jasonlogsdon_sv
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Displaying 1 - 3 of 3 reviews
October 6, 2013
Hard to review fully because my sous vide machine is still en route, but the book was very helpful. I liked the pattern of being told the guidelines (e.g. flavor, but don't salt before cooking, as the salt over that long does odd things to the texture) then being shown it by example in the recipes. Also, I was thrilled to learn about the food safety guidelines. Yes, in normal fast cook methods, poultry should hit 165, but if you can ensure it stays at a lower temp for a while (as sous vide does) it can be just as safe. Lots of good references to related info and tools, too.
September 10, 2016
A rather basic sous vide book, more of an introduction than an in depth sous vide book. That said, Keller's Under Pressure takes things far in the other direction, as do many sous vide books, so it's not easy to get something in the middle. In any case, the book wasn't really my style, but might be great for a sous vide beginner or for some new ideas for flavor combinations.
September 26, 2013
Sous vide! My new hobby.
Displaying 1 - 3 of 3 reviews