About this ebook
Try cooking under pressure!
Crisp, vibrant vegetables. Meltingly tender meats. Soft poached eggs. Creating a perfectly cooked meal is easy when using the sous vide method. Sous vide means cooking "under vacuum," literally in a vacuum-sealed bag in a temperature-controlled water bath. When cooking foods under careful temperature control, you get incredible results--no overdrying, no burning, no undercooking, and no mess! Complete with 150 mouthwatering sous vide recipes including:
Crisp, vibrant vegetables. Meltingly tender meats. Soft poached eggs. Creating a perfectly cooked meal is easy when using the sous vide method. Sous vide means cooking "under vacuum," literally in a vacuum-sealed bag in a temperature-controlled water bath. When cooking foods under careful temperature control, you get incredible results--no overdrying, no burning, no undercooking, and no mess! Complete with 150 mouthwatering sous vide recipes including:
- Eggs Florentine
- Honey Garlic Chicken Wings
- Flank Steak, Apricot, and Brie Bites
- Pumpkin and Apple Soup
- Bacon and Egg Potato Salad
- Risotto with Parmesan and Cheese
- Sous Vide Chicken and Caesar Salad
- Thai Pork Chops with Green Curry Sauce
- Rum Raisin and Pecan Rice Pudding
- Egg Nog
About the author
Steve Cylka is a recipe developer, food photographer, blogger, and brand ambassador. Steve specializes in sous vide along with other forms of modernist cuisine, grilling, and smoking. He is the creator of The Black Peppercorn, a website featuring original recipes detailed sous vide machine reviews. Steve has worked with major brands, including Sous Vide Supreme, Cuisinart, Crockpot, and Foodsaver, to test sous vide machines and other kitchen appliances, and has developed recipes for use in various appliance cookbooks. His work has appeared in Sous Vide Supreme, Chefs Catalog, Bradley Smoker, and the Times-Picayune. He lives in Ontario, Canada.
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