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Summary

This book contains proven steps and strategies on preparing perfectly delicious and healthy sous vide dinners every single time. Always turning out tender and flavorful classic dinners are no longer a once-in-a-blue-moon affair, especially when you have 50 easy recipes all laid out for you in this book.

Sous vide used to be a well-kept secret among top chefs and restaurants. Now you can use this same secret to prepare high-quality foods within the four corners of your kitchen. Don’t be surprised if your family and friends come begging for more of your sous vide dinners.
 

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

What listeners say about Sous Vide: Top 50 Classic Sous Vide Dinner Recipes

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All the essentials with spot on directions

This book contains proven steps and strategies on preparing perfectly delicious and healthy sous vide dinners every single time.

Always turning out tender and flavorful classic dinners are no longer a once-in-a-blue-moon affair, especially when you have 50 easy recipes all laid out for you in this book.

Sous vide used to be a well-kept secret among top chefs and restaurants. Now, you can use this same secret to prepare high-quality foods within the four corners of your kitchen. Don’t be surprised if your family and friends come begging for more of your sous vide dinners.

24 people found this helpful

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Perfecto

A well-written sous vide cookbook could make a significant impact, and while Abraham's isn't for beginners, it's earned a spot in the “technique” section of my cookbook collection. I immediately appreciated the depth of the bench in the fruit and vegetable section, the largest in the book with almost 50 recipes. Testing began with the long-cook broccoli, mostly because I was getting hungry and had the ingredients on hand. It's essentially a long poach, cooking the crucifer in a mix of chicken broth, olive oil, lemon juice, garlic, and red pepper flakes. After two hours at 176 degrees Fahrenheit, the florets are then seared in a skillet and served under a shower of grated parmesan. There are faster ways to cook broccoli, but not many that are this good. It looks like nothing fancy and tastes like a million bucks.

19 people found this helpful

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No Brainer Tools

Sous vide cooking will only require you to have the following equipment: Sous vide cooker: This is the immersion circulator you place inside your water bath to simultaneously heat and circulate the water. It works by drawing water from the bath, heating that water to the specific temperature you prefer, and then spitting the heated water back out. Plastic container: You will need a container to hold your water bath and insert your immersion circulator in. Although you can use any existing pot in your kitchen, you may find the plastic ones more suited for sous vide cooking, as they are more effective circulators. Immersion bags: Vacuum-seal bags are designed for sous vide, but they can be expensive if you plan on cooking sous vide frequently. A good alternative would be Ziploc bags; choose those that are thick (like freezer bags) to make sure they do not break over long periods of cooking. Cast-iron skillet: This is your go-to pan for creating the perfect sear that will complement your sous vide dinners. This deffinitely No brainer tools.

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Succulent Beef Burgers

Ingredients: Beef, freshly ground (3 pounds) Pretzel buns (6 pieces) Sea salt, Himalayan (1 tablespoon) Pepper, freshly cracked (1 tablespoon) Coconut oil (3 tablespoons)

Condiments: Mayonnaise Greens Red onion, sliced Eggs, fried Tomato, sliced.

Directions: 1. Set your sous vide cooker at 133 degrees Fahrenheit. 2. Season the freshly ground beef with the pepper and salt. Mold into patties before adding to your vacuum bags. 3. Seal the bags before submerging in the water bath and allow the patties to cook for one hour. 4. Once the steaks are done, remove from their bags and pat dry with paper towels. Set aside on a plate. 5. Meanwhile, heat a large skillet on high. Add coconut oil (1 tablespoon) and once hot and smoking, add 2 patties and cook for one minute on each side or until browned. Repeat with the remaining coconut oil and patties. 6. Place each seared patty in a bun and spread on the surface with the mayonnaise. Top each with a fried egg, some greens, and a slice of tomato. 7. Finish each burger by topping with red onion slices. Serve right away.

13 people found this helpful

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Good, uncomplicated instructions & recipes

I scored with mojo chicken. Blitzing garlic, oregano, nutmeg, and cumin with a bunch of cilantro, lime juice, OJ, wine, and olive oil in a blender and pouring it into the sous-vide bags creates a lovely Cuban-inflected medium for cooking chicken. That cooks away for two hands-off hours. When it's done, you sauté onions in a skillet, pour the chicken and cooking liquid out over them, brown it all under the broiler, and serve it with beans and rice. It's an easy recipe to follow and the return on investment is high. Later, I made stunning pork ribs for a group, acquainting myself with the lovely guajillo pepper, which is part of both the rub and the sauce. The ribs cook for 12 hours at 165.2 degrees, which meant I did all the prep the night before, woke up at 6:00 on a Saturday to drop the bags in the water bath, then went back to bed. That night, I pulled the ribs from their bags, patted them dry, broiled, sauced, broiled again, and served them. They had a texture just shy of fall-off-the-bone and a deep meatiness. Mid-meal, my meat-aficionado brother-in-law Ben looked over at me and said, "Damn fine ribs, Joe Ray."

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Rosemary-Thyme Ribeye Steak

Garlic cloves, whole, mashed (2 pieces) Salt, kosher (1/4 teaspoon) Black pepper, freshly ground (1/4 teaspoon) Butter, unsalted (1 tablespoon) Shallot, small, sliced (1 piece) Rosemary sprigs, fresh (2 pieces + 4 pieces) Steaks, ribeye, boneless (1 ½ pounds) OR bone-in (2 pounds) Thyme sprigs, fresh (2 pieces + 4 pieces). Directions: 1. Set the sous vide cooker to 133 degrees Fahrenheit. 2. Rub both sides of the steaks with a mixture of pepper and salt. Place each of the seasoned meats inside a large Ziploc bag. 3. Add the rosemary sprigs (2 pieces) and thyme sprigs (2 pieces), distributing evenly on all sides of the steaks. 4. Once the water bath reaches the desired temperature, carefully drop the bag. 5. Allow the steaks to cook for one hour or until completely cooked. 6. Once the steaks are done, remove from their Ziploc bags and place on a platter lined with paper towels. Use more paper towels to pat dry the steaks on both sides. 7. Meanwhile, heat a large nonstick skillet (heavy bottomed) on high before adding the coconut oil (1 tablespoon). Once the oil starts smoking, add the steak as well as butter. Cook for one minute or until the steaks are nicely charred, then stir in the garlic cloves and shallots. 8. Flip each steak onto the other side to cook for another thirty seconds or until nicely seared. 9. Use tongs to hold each of the seared steaks on one side. Slowly rotate the meat as you cook their edges until nicely browned. 10. Place a wire rack inside a baking sheet (rimmed). Add the seared steaks to the rack and allow to drain and slightly cool. 11. Pour the remaining juices and fat in the skillet into a small saucepan. Heat on medium and allow the mixture to thicken and sizzle. 12. Place the drained steaks on a platter and smother with the prepared sauce. Garnish with the remaining thyme sprigs (3-4 pieces) and rosemary sprigs (3-4 pieces).

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Each content is very well explained

Although it's more complicated, really, anything that takes more time always turns out better. It’s one of my favorite cookbooks & I’ve no hesitation to announce that. Through this book I’ve learned tons of well tested recipes. The well-structured recipe index of this book really impressed me and that was really so much helpful.

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This is a Good Beginner's Sous Vide Book

This is a Good Beginner's Sous Vide Book, but it does have enough recipes for experienced Sous Vide Cooks. However, you can crib good ideas here, such as try applying them to other cuts of meat, and other sauces.

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Definitely worth the listen

The audio book really makes restaurant-quality sous vide recipes feel accessible. I’ve only had a chance to make three dishes so far, but they were amazing! . I exceedingly suggest this audio book for all.

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Great way of preparing food

Recipes are nicely described and prepared properly with necessary information to know about the meal. Appreciating approach.

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  • Steven
  • 25-10-20

Sous Vide Excitement is Back

Sous vide is a cooking method that makes use of specific temperatures to consistently turn out restaurant-quality dishes.

Sous vide is also French for the term “under vacuum” you basically vacuum-seal your ingredients in a bag and then cook them in a temperaturecontrolled water bath.

This unique cooking technique is what yields unbelievably delicious results that you would want to and that you would certainly be able to replicate with perfection in your own kitchen.

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  • Billy Robinson
  • 28-10-20

Medium-Rare Strip Steak

Ingredients: Salt, kosher (1/4 teaspoon) Black pepper, freshly ground (1/4 teaspoon) Strip steak, boneless (12 ounces) Coconut oil (1 tablespoon) Directions: 1. Set the sous vide cooker at 130 degrees Fahrenheit. 2. Meanwhile, combine the pepper and salt. Rub the mixture over all sides of the strip steak. 3. Fill a large Ziploc bag with the seasoned meat, then seal. 4. Add the steak bag to the sous vide cooker once the water bath has reached 130 degrees Fahrenheit. 5. Let the strip steak cook for two hours or until medium-rare. 6. Once the two hours are up, take out the submerged steak bag from the water bath. Unlock the Ziploc bag to remove the cooked steak. Use paper towels to pat it dry, then set on a plate. 7. Meanwhile, heat a large nonstick skillet on high. Add the coconut oil. Once the oil is shimmering and heated through, add the sous vide-cooked steak and sear on each side for about half a minute. 8. Place the nicely browned strip steak on a clean cutting board. Set aside to rest for about five minutes. Serve and enjoy.

16 people found this helpful

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  • KELLY
  • 26-10-20

It does what it says it will do!

Switching over to the Birds (& Eggs) section, I made some “63.5°C Eggs,” a chef's magic number for the perfect soft-boiled egg, where, after an hour in the water, they emerge with creamy, loose whites and silky yet firm yolks. Experiment (or just look it up) and you can work your own magic on the textures of the yolks and whites by tinkering with the cooking times and temperatures.

James also suggests popping two eggs in a mason jar with gruyere and sautéed onions and spinach, covering and cooking them in the water bath for an hour.

It's simple yet sophisticated, and if you're on the ball, you can prep large numbers of these ahead of time for a low-stress, high-impact brunch.

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  • James
  • 01-11-20

From boring to exciting

I absolutely love my SousVide. I use it almost every day.
It turns chicken breasts from boring to exciting.
It also enables me to prepare dinners in advance thus saving time on hectic days.

9 people found this helpful

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  • Ronnie
  • 08-11-20

Takes your SV cooking to the next level

Sous vide, the technique where food sealed in a plastic bag is cooked in a temperature-controlled water bath, delivers stunning and consistent results. Fish goes from hard to nail to hard to fail. Pork chops can be a perfect medium-rare from top to bottom, with no gray bands. Cheap cuts can be turned into meltinglytender steaks. Chicken breasts are worth eating again. Soft-boiled eggs can emerge with just-set whites coddling velvety yolks. If you buy something using links in our stories, we may earn a commission. This helps support our journalism. Learn more. Despite a growth in popularity in the past decade or so, sous vide remains a bit of a fringe kitchen activity, a little too nerdy for the general population. Perhaps this is the best-known cookbook out there, but nearly all the other books out there feel like they've been bankrolled by sous vide equipment manufacturers. There's been a peculiar need for a reference book with basic recipes that set the foundation and help you grow. Instead, we've mostly been left to the wilds of the internet.

5 people found this helpful

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  • Ronald
  • 12-11-20

Excessive valuable data involved in this guide

I highly recommend you add this to your collection even if you’re not the best cook. Once you see the many meals, you'll be at a new level. I know this is taking me up to a better level of cooking.

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  • Veronica
  • 12-11-20

Overall great guide for me.

This is a Good Beginner's Sous Vide Book, but it does not have enough recipes for experienced Sous Vide Cooks. However, you can crib good ideas here, such as "130 for medium rare", and try applying them to other cuts of meat, and other sauces.

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  • Robert Ruth
  • 09-11-20

Easy. Even if you don't cook

With sous vide, steaks are cooked to the same temperature, and thus same doneness (of your choosing!), all the way through.

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  • Jerry
  • 09-11-20

Top your water bath with ping-pong balls

The water in the sous vide bath evaporates as it cooks your food. If your recipe calls for a long cooking time, the water in the bath may dip so low that the immersion circulator can completely shut off. To prevent this from happening and to avoid interrupting your cooking as well as risking the safety of your food add enough ping-pong balls to form a layer on the surface of the bath. This trick helps insulate the water bath as well as cause steam to condense and return to the bath.

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  • James Gillam
  • 08-11-20

Great for entertaining

I do alot of entertaining and this way I have more time to spend with family and friends. I just had to take it out of the SousVide Supreme and brown it, and it was amazingly tender.