How to Sous Vide: Easy, Delicious Perfection Any Night of the Week: 100+ Simple, Irresistible Recipes

(Paperback)

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Once used only by professional chefs, sous vide a technique in which food is sealed in a bag and then cooked in a bath of warm, circulating water is now taking off with home cooks. The reason is simple you can pick up a top-rated circulator (the device needed to cook sous vide) for about a hundred bucks, and in no time start enjoying perfectly cooked steaks, custardy eggs, vegetables at the peak of flavour and bite, and more.

But you will need help, which is where Daniel Shumski comes in. Just as he tamed the once intimidating pressure-cooker-on-steroids in his bestsellingHow to Instant Pot, Shumski now offers How to Sous Vide, a friendly, rigorously tested guide that demystifies cooking sous vide at home. First, Shumski gives readers all the knowledge they need to start how to use the circulator, set up a water bath, seal food inside the bag, and dial in precise cooking times and temperatures for every ingredient. Following are delicious, inventive recipes, plus amazing hacks (how to sous vide cold-brew coffee!), that take full advantage of this revolutionary technique: Carnitas-Style Pork Shoulder, Miso-Butter Carrots, Chili-Garlic Shrimp even incredible desserts cooked in a jar, like Berry-Chocolate Cheesecake and Salted Dulce de Leche. And suddenly youre cooking at a whole new level.

Reviews

Cooking sous vide (in water with an immersion circulator) can often make dinner prep easier (and more flexible). For anyone who isnt yet convinced, this accessible cookbook from the author of How to Instant Pot will help to demystify the whole process.Epicurious

Aterrific how-to...In Shumskis estimation, this cooking method is forgiving, flavorful, and foolproofand his enticing recipes go a long way to prove it.Publishers Weekly

"Sharing his enthusiasm in an approachable style, Shumskis take on sous vide should get any cook excited to try the technique."Library Journal

Author Bio

Daniel Shumski is a writer and editor who has hunted ramen in Tokyo for the Washington Post and tracked down ice cream in Buenos Aires for the Los Angeles Times. Between stints at the Chicago Sun-Times and the Chicago Tribune, he worked for a Midwestern heirloom apple orchard. His first book, Will It Waffle: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron, won praise from the New York Times, People magazine, and Food52. He lives in Montreal, where his French is still a work in progress.