Logsdon is a food blogger and home cook who has set out to make modernist cooking techniques accessible to the average person, and this is just one of his many books on the topic. Cooking food at low temperatures involves cooking the product at a temperature between 50 and 60 degrees. you want to keep up with innovation and in the meantime cook tasty dishes for your family like a real chef? In the past decade, this method—cooking food in a precisely controlled water bath—has trickled its way down from Michelin-star restaurants such as Alinea in Chicago and Per Se in New York to chains including Chipotle, Panera, and Starbucks.

A great compendium of delicious techniques culled from restaurant innovation and brought to the home in a fashion that simplifies cooking a meal rather than complicating it. With other traditional methods of cooking, the heat flows from a source onto the pan or pot and into the food or from and heat element in an oven into and around our food and because this heat is not properly circulated and regulated it is necessary to keep a close monitoring eye on the food, so that it’s not too cooked or uncooked. If you're newer to the game, you might not figure this out until you have a handful of raw chicken and nowhere to set it down. I also wish the introduction was a bit more expansive and featured more step-by-step photos of the recipes in process, which would cut down on guesswork. With instructions and the best sous vide cookbooks in their library, any home cook can harness this culinary wizardry for themselves.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. In this book, you will learn more about: - Breakfast - Sides - Seafood - Poultry - Meat - Vegetables - Desserts - Cocktails and Infusions - Vegan - Basics, Sauces, and Condiments - . This Sous Vide Cookbook will include 120 healthy and delicious recipes that along with basic, useful practices and more recent sous vide cooking techniques will give your kitchen a 360-degree transformation.

It is the essential source of information and ideas that make sense of a world in constant transformation. Logsdon provides a comprehensive overview of sous vide basics and gradually introduces readers to more advanced techniques. However, while this Sous Vide Cookbook provides recipes for great-tasting meals, it can definitely be a little challenging if you are the type of person who loves to switch things up in the kitchen on a daily basis. Whether you're interested in perfectly cooked proteins or experimenting with desserts, this book provides accessible and well-detailed instructions. Lovers of sous vide cooking say it provides precision and consistent results, helps retain flavor and nutrition, and preserves the natural juices of meat.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.

How to Cook Everything The Basics: All You Need to Make Great Food--With 1,000 Photos - With plenty of great reviews, this book is going to be your best bet at learning not only the absolute basics, but a few more advanced recipes too. 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. He attended the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, toiling in the kitchens of renowned chefs Jean-Georges Vongerichten and Thomas Keller, where he was initiated into the mysteries of sous vide cooking.Chris McDonald's "The Complete Sous Vide Cookbook" lives up to its name by providing an extensive collection of recipes that cover the entire culinary spectrum. All rights reserved, no part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other non-commercial uses permitted by copyright law. I love how all the information I need is in one place, and I never have to hunt for cooking inspiration anymore. She is the author of more than 20 restaurant guides and cookbooks including The Balsamic Vinegar Cookbook and Savoring the Wine Countr y, and she is a co-author of Sous Vide Made Simple . Particularly interesting to me right now are books based on a technique or a specific style of cooking.