Sous Vide Cookbook for Beginners: 1001 Quick, Easy and Extremely Delicious Recipes with 1001 Day Meal Plan

by Alex Warner

✣ Do you want to know how cook using Sous Vide? ✣ Sous Vide, is a cooking art that uses exact temperature control to produce consistent, high-quality meals. Sous vide is a French term that means "under vacuum." The process involves placing food in vacuum sealed bag and cooking it in a water bath using a very precise temperature. This makes it impossible for any other cooking method to produce the same quality of food. The origin of the technique of Sous Vide cooking dates to the mid-1970s when a very famous chef named Georges Pralus developed the technique with a hope of minimizing costly shrinkage and creating an optimal environment for cooking foie gras. The news of this cooking technique spread like wildfire and was eventually picked up by another chef named Bruno Goussault. Having understood the potentiality and delicacy of Sous Vide cooking, Bruno started to serve food prepared by Sous Vide to the first-class guests of Air France. The individuals who were lucky enough to taste the Sous Vide prepared meals were left completely mesmerized. Once Bruno realized the true potential of this cooking technique, he went on to introduce it to the general audience. Despite reaching a mass popularity, it still was a very expensive technique for normal people to afford and it took about 2 years of evolution before it completely broke the barriers and became one of the “Best” cooking techniques ever made. This reputation has also led to the creation of a more affordable device, using which people of every budget are now able to enjoy the delicacies of Sous Vide meals right from their own kitchen. You begin by placing the food you want to cook in a vacuum seal bag then remove air from inside the bag using a vacuum sealer or water displacement method. The vacuum sealer has a fan quite similar to that in a vacuum cleaner, which pulls air from the bag and prevents more air from entering it. The plastic of the sealing bag typically conforms to the shape of the food sealed inside it. Afterwards, you need to seal the air from the vacuum sealer to prevent more air from getting in. This is achieved by using a heated sealing surface, which presses the bag shut and applies some heat to the bag to melt the plastic slightly, which creates a secure airtight seal which can’t be pulled apart simply. Now that the foods are sealed, you heat the water bath next. This process requires a device that allows a stable temp of water, so the more even the heat is and the greater the volume, the better. Ideally, slow cookers and rice cookers such as the Admiral craft RC-E50 are used in this process. ✣ Do we have your attention now? ✣ In this book, we will read the following ✣ Are you excited? ✣ ✣ Do you want to know more? ✣ ✣ What are you waiting for? ✣ ✣ Get our book now to know everything about Sous Vide Cooking! ✣

Kindle Edition

Published May 19, 2020