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Summary

Have you ever walked past a supermarket checkout and noticed the magazines? On so many of the covers, the predominant theme is diet. Diet, diet, diet. Fascinatingly, if you look at the weekly publications, they often have something advertised such as “The Fat Burning Diet! Never count calories again!” All well and good, except that the very next week, the exact same magazine will be advertising “The Best Diet Ever! The Not-Diet-Diet! Scientifically Proved!” Which begs the question - if the first diet is so revolutionary, why do they need to publish a new diet the very next week? Or the next. Or the next.

The bottom line is, these diets, whether on magazine covers or on TV advertisements, just don’t work. People might lose briefly on them by avoiding certain foods and depriving themselves of this or that, but not only are these diets painfully slow, frequently their “food plans” taste like cardboard. As a result, people don’t stick to the diets very long and/or quickly have rebound weight gain when they give up and splurge on something that actually tastes like delicious, real food, because it actually is delicious and real.

Sous Vide:

Sous-vide is a method of cooking in which food is vacuum-sealed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times (usually one to seven hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 55 to 60°C (131 to 140°F) for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

©2018 James Abraham (P)2018 K.M. Kassi

What listeners say about Sous Vide: 102 Delicious Low-Carb Sous Vide Recipes

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Love the science

This audiobook is everything I hoped it would be. I’ve been dabbling in Sous vide for a few months now, and recently invested in a second device, as well as a box and a rack. Up till now, I’ve been reading articles and recipes online, to test the waters, if you will.

This cookbook gives me awesome scientific info and advice, as well as TONS of practical recipes that I will actual use. I cannot say enough good things.

I usually buy cookbooks for my audible these days, and use them on my ipad. I’m really happy I also bought this a paperback full of color photos because I will be using it frequently and recommending it to everyone!

23 people found this helpful

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Swiss Chard with Lime

1. Prepare the chard or spinach. Tear the larger leaves apart and wash thoroughly. Chard leaves can be a bit gritty but, unlike spinach, will not wilt so readily in water. 2. Mix the lime juice with 3 tablespoons of olive oil and season with salt and pepper. 3. In a saucepan heat the remaining olive oil, add the chard and stir. Cover and allow to cook for 5 minutes over a medium heat, then remove the lid. The chard should be almost cooked, give it a stir and replace the lid for 1 minute more. 4. Just before serving, stir in the lime and oil, mixing well. NOTES : Quick and simple, this is a delicious accompaniment to something rich like the Roasted Vegetable Lasagne, Much as I love fresh spinach, given the choice I would always choose chard. For some reason it is usually fresher and more flavoursome than spinach. Remove the large central spine with a sharp knife and cook it separately or save it for a stir-fry the next day.

21 people found this helpful

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Red Wine Veal, Chicken and Mushroom Chops

Prep Time: 20 minutes; Cook Time: 2-3 hours Serving Size: 330g; Serves: 4; Calories: 388 Total Fat: 20g Saturated Fat: 8.1g; Trans Fat: 0g Protein: 37.6g; Net Carbs: 9.3g Total Carbs: 12.5g; Dietary Fiber: 3.2g; Sugars: 4.7g Cholesterol: 151mg; Sodium: 817mg; Potassium: 1004mg; Vitamin A: 195%; Vitamin C: 16%; Calcium: 8%; Iron: 52%.

Ingredients: 1 pound lean veal cuts, chopped into bite-sized pieces 1 pound chicken breast, boneless, skinless and chopped into bite-sized pieces 4 cups button mushrooms, sliced 3 large carrots, sliced 1 cup celery root, finely chopped 2 tablespoons butter, softened 1 tablespoon extra-virgin olive oil 1 tablespoon cayenne pepper 1 teaspoon salt ½ teaspoon freshly ground black pepper ¼ cup red wine A handful fresh celery leaves, finely chopped.

Directions : 1. Thoroughly wash the meat under the running water. Cut into bite-sized pieces and set aside. Wash and slice the mushrooms. Prepare the vegetables. 2. In a large bowl, combine meat with mushrooms, sliced carrots, celery root, olive oil, cayenne pepper, salt, and freshly ground black pepper. Stir well and transfer to a large Ziploc. Seal the bag and cook en sous vide for 2-3 hours at 144 degrees for medium rare, or at 158 degrees for well done. 3. Melt the butter in a large saucepan. Add the veal mixture in the pan and stir fry for one minute, stirring constantly. Pour in ¼ cup of red wine and bring it to a boil. Cook for one more minute and remove from the heat. 4. Sprinkle with finely chopped celery leaves.
Serve with fresh vegetable salad.

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Parsley and Chopped Shallot

Allow your meat to come to room temperature before cooking. About an hour out of the fridge should do it. Heat a grill to high heat. Sprinkle the steaks with salt and pepper and rub with the teaspoon of canola oil. Place on grill. While grilling get a cutting board ready. First cut the garlic clove in half and rub all over the board, then discard. This will give the dish a very light garlic flavour without overpowering it. Now remove the stems from the cilantro and parsley and place the leaves on the cutting board topped by the shallot and tossed with the white wine vinegar and the oil. Grill the steak until it is done as you like it. I prefer the frequent flipping method, but to each their own. Remove to the board and place on top of the herb mixture. Cover with foil and allow to rest for 5-8 minutes. Remove the foil and shift the steak to the side, leaving any juices on top of the herbs. Use a knife to roughly chop the herbs and the shallots into the juices. Slice the steak and toss it with the herb mixture. Serve hot.

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There's a nice variety of recipes in this book

There's a nice variety of recipes in this book, the brownies are insane including this fudge frosting for your pity party dreams. If you want to learn more about sous vide cooking recipes.

11 people found this helpful

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This helps with so much information

This helps with so much information if looking for a low carb cookbook! These meal plans come with step-by-step recipes, ingredient lists, and even nutritional information.

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Clear steps

We've been on a ketogenic diet for a few years now and have never had a keto cookbook in the house until now. Clear steps Include food staples, grocery lists, meal plans, and macro info.

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I like this book very much

I was looking for a keto diet to help kick start my metabolism and lose weight. A great resource for ideas when starting to cook using sous vide. I like this book very much

11 people found this helpful

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I love this book

I love this book. Every recipe I made so far has turned out great and I think it's also very good value. I appreciated all the generalized information on sous vide cooking.

11 people found this helpful

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This book exceeded my expectations

This book exceeded my expectations. The recipes were easy with ingredients I know I can obtain at my local supermarket. Can't wait to try that vanilla ice cream! The narrator was brilliant: fun, engaging, and funny. Highly recommended course.

11 people found this helpful

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  • Steven
  • 25-10-20

A perfect meal everytime

The traditional American diet contains a smorgasbord of different carbohydrate sources. These include but are not limited to: fruits, starchy vegetables, sucrose in sugary drinks, grains and some dairy products.

In this typical diet the bodies main energy source is glucose (broken down carbs). When in the bloodstream, insulin needs to be produced by the pancreas to transport glucose and break it down into energy. When not used, glucose is stored as fat (lipogenesis).

To use these stored fatty acids they need to either be broken down into simpler fats for energy, or into glucose through gluconeogenesis (the more complicated route as you probablu guessed).

24 people found this helpful

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  • KELLY
  • 26-10-20

HOW DO YOU MAKE BEEF TIPS?

To make beef tips season some cubes of beef with salt and pepper and brown them in a pan. Set aside the beef and cook up chopped onions and sliced mushrooms in butter. Add some garlic to the pan to cook, along with some flour. Whisk in beef broth and simmer it until it thickens. Add a little soy and Worcestershire sauce for flavor.

The sauce is now ready for the beef. Simmer the beef in the sauce until it is warmed through. Serve the beef tips and mushroom sauce garnished with a little parsley. Beef tips are typically tender pieces of meat cut from larger roasts such as sirloin or tenderloin.

There are many different cuts of meat that can be labeled as beef tips, and in this case, you want a type of beef that is tender and will cook quickly. You’ll want to avoid tougher cuts of meat such as chuck which are sometimes also sold under the beef tips label, since this term really just refers to bits of meat that are leftover from larger cuts. I recommend using sirloin beef in this recipe.

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  • Billy Robinson
  • 28-10-20

Beef with shallots and parsley

Directions: Using a sharp knife, trim any excess fat and silver skin from the tenderloin and discard. Using kitchen twine, tie the tenderloin crosswise every 2-3 inches. Generously season each side of the tenderloin with salt and fresh ground pepper. Cover and allow to rest at room temperature for 1 hour. After resting, preheat the oven to 300 degrees. In a small bowl, mix together the garlic and 4 Tbsp. of softened butter. Slather the tenderloin generously with the garlic butter until all sides are coated. When the oven is preheated, set the tenderloin on a wire rack above a baking sheet (so the excess liquid can drip onto the sheet). After 20 minutes in the oven, flip the tenderloin to the other side and allow it to roast for another 45-55 minutes. *The tenderloin will continue to cook after removing it from the oven, so take it out about 10 degrees rarer than you want to serve it. When the roast registers an internal temperature of 135-140 degrees Fahrenheit, remove it to a cutting board and allow to rest for 10 minutes. This allows the juices to redistribute so that when you slice it, the juices don’t all come running out. While the meat is resting, you can prep the garlic, shallot and parsley butter. In a small bowl, combine the butter, shallot, garlic and parsley and stir until well-mixed. After the meat has finished resting, cut the twine off and discard. Slice the meat crosswise into 1/2 to 1 inch thick slices. Arrange on a serving platter and spoon the garlic, shallot, parsley butter onto the meat. Allow it to melt and serve immediately with your favorite side dishes. This beef tenderloin practically melts in your mouth. While beef tenderloin is a pretty expensive piece of meat, it sure is easy to cook with. And this is a perfect dish for entertaining when you really don’t want to be in the kitchen the entire party. Try it out for your next special dinner and I promise you won’t regret it.

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  • Joanna Dy
  • 19-02-20

This sous vide book was great

This sous vide book was great for a big inner like me looking to learn more about healthy Ketogenic eating. This is a superb audiobook. It tells as far as helping change dietary patterns for weight reduction as well as for general enhancement in health.

12 people found this helpful

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  • Shane D.
  • 19-02-20

So far so good for what I've listened to

So far so good for what I've listened to. I have yet to try any of the recipes, but I like what I see. This book is splendid. All this in one weekend so love this book.

12 people found this helpful

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  • Butler John
  • 19-02-20

This is a fantastic addition to my keto cookbooks

This is a fantastic addition to my keto cookbooks. It has very clear instructions to follow and it is very well laid out so that you can find everything nicely.

12 people found this helpful

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  • Mark B
  • 19-02-20

I love almost every one of these recipes

I love almost every one of these recipes and recommend it to anyone interested in healthy food. If you're only planning on investing in one Keto book, I highly recommend this be the one.

12 people found this helpful

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  • Jeffrey
  • 19-02-20

All recipes are from scratch and delicious

All recipes are from scratch and delicious. Also a variety of cuisines. Used this several times already, the recipes are pretty good. All the nutritional values telling in detail!

12 people found this helpful

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  • Larry Peterson
  • 19-02-20

I can't wait to try all the recipes here.

The narrator was brilliant: fun, engaging, and funny. Highly recommended course. This book exceeded my expectations. The recipes were easy with ingredients I know I can obtain at my local supermarket. I can't wait to try all the recipes here.

12 people found this helpful

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  • Jose Long
  • 19-02-20

This is a brilliant book on choices

This is a brilliant book on choices. I highly recommend this sous vide book. It convinced me to stop being a vegetarian. I slanted such tremendous quantities of effective things from this book. Enjoy an organized kitchen, using way fewer dishes and tools.

12 people found this helpful