Sous Vide Recipes: Recipes for Innovative and Patient Culinarians

Table of contents :
Introduction
Hawaiian Shoyu Chicken
Perfectly Tender Octopus
Red Wine Poached Pears
Buffalo Chicken Wings
BBQ Chicken
Perfectly Cooked Salmon
Chicken Marsala
Grass-fed Beef Brisket
Simple Rib Eye Steak with Compounded Basil Garlic Butter
Japanese Duck Ramen
Sesame Chicken
Fish Tacos with Fall Apple Slaw
Sous Vide Lamb Chops
Sous Vide Meatballs
Chicken Caesar Salad
Cheesecake Jars
Sous Vide Flan
Butter Poached Lobster Tails
Pork Belly Strips with Mustard and Molasses
Chicken Caprese Style
5-Ingredient Salmon with Asian Sauce
Flat Iron Steak
Crispy Carnitas
Sous Vide Eggs with Avocado Toast
Egg Bites
Sous Vide Duck Breast
Sous Vide Carrots
Sous Vide Potatoes
Sous Vide Asparagus
Sous Vide Poached Eggs
Conclusion
About the Author
Author's Afterthoughts

Citation preview

Sous Vide Recipes Recipes for Innovative and Patient Culinarians

BY - Sharon Powell

Copyright © 2021 Sharon Powell. All rights reserved.

License Notes The rights of this book belong to the author. No part may be reproduced, stored, and distributed in any form, or by any means without a written permission from the author. While the author has exhaustively explored all options to ensure that the content in this book is by every means accurate and correct, the reader is enjoined to use this book responsibly. The author shall, in no way, be liable to any damages resulting from wrong use or misinterpretation of any text within.

Gift You do me a great honor by reading this book, and I would like to show my thanks. There are other books available that you might be interested in. What if you are kept in the fold and get mails on book discounts and other freebies? That would be cool, wouldn’t it? That’s what I have in mind, but I need your help to do it. There is a subscription box below, and if you could take about 10 seconds or less out to fill in your details, you will always get emails on book promotions and offers. That means more books to read and more money to save while at it. Talk about killing two birds with one stone, right?

https://sharon.getresponsepages.com/

Table of Contents Introduction Hawaiian Shoyu Chicken Perfectly Tender Octopus Red Wine Poached Pears Buffalo Chicken Wings BBQ Chicken Perfectly Cooked Salmon Chicken Marsala Grass-fed Beef Brisket Simple Rib Eye Steak with Compounded Basil Garlic Butter Japanese Duck Ramen Sesame Chicken Fish Tacos with Fall Apple Slaw Sous Vide Lamb Chops Sous Vide Meatballs Chicken Caesar Salad Cheesecake Jars Sous Vide Flan Butter Poached Lobster Tails Pork Belly Strips with Mustard and Molasses Chicken Caprese Style 5-Ingredient Salmon with Asian Sauce

Flat Iron Steak Crispy Carnitas Sous Vide Eggs with Avocado Toast Egg Bites Sous Vide Duck Breast Sous Vide Carrots Sous Vide Potatoes Sous Vide Asparagus Sous Vide Poached Eggs Conclusion About the Author Author's Afterthoughts

Introduction

The whole point of sous vide cooking is to make sure that the food remains separated from the heated cooking environment. All, while it’s enclosed inside a vacuum either fully or partially. Such cooking at low temperatures was perfectly described by Count Rumford all the way back in 1799. The sous vide method has evolved quite a lot with time, trials, and testing to reach its present state of usage. We must appreciate the efforts of those who helped its evolution by continuing their efforts. Let us begin to explore all the ways desserts, vegetables, and meat can be turned tender and cooked well through sous vide cooking.

Hawaiian Shoyu Chicken

Cooking Hawaiian Shoyu chicken sous vide really brings out its juicy and delicious flavor. It thoroughly enhances the entire dish, more than when it's grilled or slow-cooked. It's usually a part of the Hawaiian plated lunch. Ingredients 6 lb. of rinsed, skinned, and fried boneless chicken thighs 6 big peeled and minced garlic cloves 1 to 3 knob inches of 3 pieces of peeled and sliced ginger For the marinade and the glaze 1 half cup of aloha Shoyu/other soy sauce 3/4 cup of packaged light brown sugar 2 cups of chicken broth

1/2 cup of mirin 1/2 cup of water 1 tablespoon of fish sauce More ingredients for the glaze 3 tablespoons of cornstarch 1 tablespoon of water Garnish 1 cup of thinly chopped green onion Serving Size: 4-6 Preparation time: 1 hr. Cooking Time: 5 hr. Instructions: 1. Put water into a large pot and make sure to attach Nomiku sous vide on one side and set the temperature at 147.2°F. Heat the water well. 2. Part the chicken in three big reasonably sized baggies. Divide the three ginger pieces into each. Open the bags and set them aside. 3. Whisk the marinade ingredients together in a big bowl. Divide the mix equally into the chicken bags. Lower the bags slowly, one at a time and as the water rises in the air, seal them before the water enters them. 4. Attach them to the pot's side or drape the bag’s top until the chicken’s completely submerged. Repeat this with the rest of the bags. 5. Cook them for 3 hours with the temperature and water level as it is. 6. After it’s cooked, strain half the pot’s liquid into another vessel to reduce it to make the glaze. Add the chicken with the rest of the liquid into a bag. Place it back into the sous vide pot with it turned off. 7. Make the glaze by boiling the marinade and reducing it. Make a slurry with cornstarch placed into water and include it in the glaze. Let it bubble and stir it till the glaze thickens. 8. Take the chicken out, get rid of the bag with the liquid, and put the chicken onto a plate or inside a bowl. Pour glaze all over the chicken and keep some as a dip.

9. Fork shred the chicken and sprinkle some of the chopped green onion slices on it. Serve it with some good sticky rice.

Perfectly Tender Octopus

Cooking octopus sous vide is one of the easiest methods to cook this method. Once placed inside the initial setup, the rest of the cooking is pretty handsoff. It really is foolproof in nature and you can leave it inside your cooker after you set it up. Ingredients: 2.5 lb. of an entire rinsed octopus (with the inside head cavity intact) Oil salt Serving Size: 4-6 Preparation time: 1 hr. Cooking Time: 5 hr. Instructions:

1. Preheat your sous vide cooker at 175°F. Boil a large pot filled with water on high heat and dip your octopus into it, with tongs for 30 seconds. 2. Remove it and cut the octopus into smaller portions (if it's medium/big) with kitchen shears or a good sharp knife. Cluster the tentacles in 2 or 4 and bag them. Bag the head pouch as well and cook it. 3. Put the pieces in zip lock bags and seal them with a vacuum sealer. 4. Submerge them in water and cook them for 5 hours. Remove the bags and chill them quickly in ice-water. Refrigerate after that. 5. Sear them with a tablespoon of vegetable oil on high heat till it simmers, over a skillet. Cook them for 3 minutes until they are crispy, turn them and fry on the other side for 3 more minutes. Flavor and season it well when served.

Red Wine Poached Pears

One easy sous vide dessert to make it with red wine, orange zest, vanilla, and sweet vermouth. Plus, all the pears poached for an entire hour. What you get is a delightfully tender treat coated with wine stains. Ingredients: 4 ripe and peeled Bosc pears 1 cup of red wine 1/2 cup of granulated sugar 1/4 cup of sweet vermouth 1 teaspoon of salt 3 three-inch orange zest pieces 1 vanilla bean with the seeds scraped Some vanilla ice cream

Serving Size: 4 Preparation time: 10 min Cooking Time: 1 hr. Instructions: 1. Put all the ingredients (except the ice cream) into a ziplock bag and set it shut. 2. Preheat the water into a pot at 175°F, fixed with a sous-vide immersion circulator. Let the pears cook for 60 minutes with the entire bag fully submerged. Take the bag out of the pot along with pears from the bag. 3. Deseed, remove the center and slice the pears. Split them into four shallow bowls and some cooking liquid too. Top the pears with some delicious vanilla ice creams and serve.

Buffalo Chicken Wings

The way to get yourself some juicy perfectly well-cooked wings is to cook it sous vide. Cooking chicken wings sous vide is the best way to get the meat tender without drying it out. Fry them at the end to get the perfect golden crispy skin. Ingredients: 4 lb. drums or flats, with the wing tips removed, of chicken wings. Some kosher salt 8 tablespoons of unsalted butter 1 cup of Frank’s RedHot Sauce 96 ounces of peanut/canola oil Some celery sticks and blue cheese dressing

Serving Size: 4-8 Preparation time: 3 hr. + 8 hr. (drying time) Cooking Time: 1 hr. Instructions: 1. Preheat the pre-setup immersion circulator at 165°F to get some tender juicy wings. 2. Season the wings well with salt and place them in vacuum bags. Seal them well. Add these bags to the circulator and cook them for 1 hour. 3. On rimmed baking sheets, add wire racks. Take the wings out from their bags, pat them dry, and remove their juices. Arrange them on the racks, refrigerate them exposed for at least 8 hours. 4. Add butter and the sauce to a small pan and melt the butter on medium-low heat. Transfer this to a big bowl. 5. In a Dutch/wok oven, warm the oil at 400°F. Cook the chicken in small batches carefully, stir them, and flip them occasionally. Fry it for 3 minutes per each batch and transfer the wings with a slotted spoon onto paper towels. Remove excess oil. 6. After they’re fried, coat them inside a bowl along with the sauce. Serve with the celery sticks and the cheese dressing.

BBQ Chicken

Making sous vide chicken with BBQ sauce is a sure way to amp up your cooking. It takes only 90 minutes and gets you a fantastic fiery chicken dish which is just the right amount of tender. Ingredients: 4 half lb. chicken breasts 3/4 cup of BBQ sauce

Serving Size: 4 Preparation time: 10 min Cooking Time: 1 hr. 30 min Instructions: 1. Fill your sous vide machine with water and preheat it at 150°F. Coat the breasts with the sauce inside a big bowl and add each of the pieces to 7 x 8inch FoodSaver bags. 2. Open the appliance bag lid and put the bag’s open end inside the channel of the vacuum. Seal the lid and turn its latch to operate. 3. Click the seal button and the bag must be fully vacuumed. Make sure the motor runs till it is. 4. As soon as the seal indicator goes out, turn the latch to open, lift the appliance lid, and take the bag out. Repeat this process for all the breasts. 5. Put the vacuum-sealed sauce coated chicken into the sous vide machine and set the timer to 90 minutes. Take the BBQ chicken out of sous vide after that time. 6. Grill the chicken on high heat after that. Sear them for 30 to 60 seconds on all sides. Rest them for 5 minutes before slicing them and serving.

Perfectly Cooked Salmon

Cooking salmon perfectly beats cooking chicken breasts by a mile. Due to its delicate texture, more care’s taken to get your cooking down to be more precise. Sous vide guarantees tender results whenever dealing with salmon. Ingredients: 4 half lb. chicken breasts Four 5-6 ounces of salmon fillets Some kosher salt 2 tablespoons of extra-virgin olive oil Some fresh thyme, parsley, dill, finely chopped shallots, and some citrus zest 2 teaspoons of vegetable oil Serving Size: 4 Preparation time: 15 min Cooking Time: 1 hr. 15 min Instructions:

1. Flavor the salmon well with salt all over it. Put the salmon in one layer inside a big (16 cups) sized zip lock or in batches into 7x8-inch zip bags. Put olive oil into the bag/divide into the bags along with aromatics too. 2. Seal the bags, refrigerate and rest the salmon for 30 minutes or overnight. Preheat a water bath with a precision cooker. Remove any air with the water displacement method. 3. Clip the bag to the cooking vessel’s side with a binder clip and cook the fillets for 30-45 minutes straight. 4. Remove the aromatics and place the salmon gently from the bags onto double-layered paper towels. Blot it well. 5. Add the salmon with its skin down in heated vegetable on medium-high heat inside a nonstick skillet. 6. Cook the fillets gently for 1-1.5 minutes by pressing them with a fish spatula’s flexible back and brown and crisp the skin. Flip and cook for an extra 15 seconds. Transfer onto paper towels to drain and serve.

Chicken Marsala

Cooking Italian cuisine sous vide is way easier than you think! With this recipe, you’ll have a great dinner plate of chicken marsala, topped with wonderfully creamy mushroom sauce, served in a linguine bed. It’ll astound everybody. Ingredients: 4 half lb. chicken breasts 2 big chicken breasts 1 lb. of freshly picked cremini mushrooms 1 big thinly diced shallot 1 cup of all-purpose flour 1/2 teaspoon of all-purpose flour 1 tablespoon of unsalted butter 1/2 teaspoon of crushed garlic 1 cup of chicken broth 1 cup of dry marsala wine 8.8 ounces of your favorite long pasta 2 tablespoons of chopped garlic

Some salt and pepper Serving Size: 4 Preparation time: 30 min Cooking Time: 2 hr. 30 min Instructions: 1. Season the chicken breasts well with salt and bag them. Make sure to vacuum the bags as well and let them cook sous vide at 140°F for around 2 hours. 2. Take the breasts out and dry them with a paper towel. Set them aside. 3. Heat oil on medium-high and brown batches of the mushrooms. Set aside. 4. Prep the flour in a different vessel. Add around half a teaspoon of salt with black pepper to it. 5. Coat the chicken in this mix thoroughly and remove the excess. Sear the breasts in the mushroom’s pan. 6. Decrease the heat to medium and let the shallots cook for 2 to 3 minutes. Add chicken stock as well as marsala wine to deglaze. 7. Reduce it until the liquid’s half. Put the garlic with the mushrooms and a teaspoon of parsley. 8. Put the butter with half a tablespoon of flour. Reduce the entire mixture until it gets syrupy. 9. Cook pasta al dente in salted water and strain it. 10. Pour the mushroom sauce over the pasta and cook it over the heat a little longer. 11. Serve pasta with the chicken breasts sliced, on the side and topped with the chopped garlic.

Grass-fed Beef Brisket

Brisket requires cooking for a long time to get the meat tender and perfect. Cooking beef brisket sous vide will give great results. This is because you can cook it well over a long period and leave it in a safe place to rest when cooking it sous vide style. Ingredients: 2.5 lb. of grass-fed beef brisket 1/12 tablespoon of salt 2 teaspoons of freshly ground black pepper or 2 tablespoons of Omnivore/your preferred steak salt. Serving Size: 4 Preparation time: 5 min + 10 extra min Cooking Time: 24 hr. Instructions:

1. Season the brisket thoroughly. You can add some chili flakes with the other powders and set up your sous vide inside a big pot of water. Set it to 140°F. 2. Seal the brisket after you add 2 pork fat tablespoons to both zip locks or make sure to vacuum their seals with FoodSaver. 3. Soak the brisket into the water for at least 24 hours. The water will evaporate so replenish when required. 4. Preheat your grill on high and prepped to sear if you’ve timed the brisket to remove at the time of eating it. 5. Take it out of the bags, dry it, and flavor it once again to grill it. Season it for 2 to 3 minutes on either side to reach a barbecue flavor. 6. Let it sit for 5 to 10 minutes right before serving it sliced.

Simple Rib Eye Steak with Compounded Basil Garlic Butter

There’s nothing stereotypical about this recipe at all! It’s a simple steak, cooked sous vide but it’s topped by a cute heart-shaped butter and garlic basil compound. It’s seared deep and very juicy on the outside. Ingredients: 4 half lb. chicken breasts 16 ounces of boneless rib eye Freshly ground pepper Some salt Basil garlic butter For the basil garlic butter compounded: 1/4 cup of butter 3 to 5 minced basil leaves

1 clove of minced garlic Freshly ground pepper Some salt Serving Size: 2 Preparation time: 10 min Cooking Time: 1 hr. 15 min Instructions: 1. Fill your big pot with water and prewarm the sous vide machine at 130135°F. Season the steak thoroughly on either side and seal it inside a vacuum bag. 2. Cook it on sous vide for 60 minutes. Mix all the topping’s ingredients in a bowl and blend well. Use plastic wrap to line the inside of a tiny heart cookie cutter and fill it with soft butter. Put this with the butter in the fridge for 60 minutes. 3. Remove the steak with the juices. Pat it dry and then preheat an iron pan on high. Sear the steak for 1 or 2 minutes on either side, to ensure a good crust. 4. Take it out and rest it. Slice it against the grain. Slice the butter compound and use it to top the hot steak.

Japanese Duck Ramen

This is a very special sous vide duck dish. It’s an authentic Japanese duck dish and it’s cooked with precisely ethnic ingredients to maintain that authenticity. So, make sure to have all your ingredients at hand before preparing this wonderful dish. Ingredients: 2 lb. of duck breasts 1 tablespoon of Yuzu juice 2 teaspoons of Japanese soy sauce 2 tablespoons of mirin 1 tablespoon of sake/dry sherry 2 sheets of rinsed and dried kelp 1/2 cup of bonito fish flakes 2 dried and sliced shiitake mushrooms 2 chopped stalks of scallions 2 teaspoons of plum paste Optional: 2 black garlic cloves

2 cups of dashi 3 ounces of soba noodles Sliced green onions 3/4 cup of BBQ sauce Serving Size: 4 Preparation time: 30 min Cooking Time: 3 hr. Instructions: 1. Mix all the ingredients above the optional part and place them into a sealed and vacuum bag to marinate for 2 hours. 2. Set the sous vide machine to 138.5°F and make sure to cook the duck for 60 minutes. 3. Gently remove the duck from the sealed pouch and reserve the juices for the ramen. 4. Sear the duck with no oil and its skin side down in a big sauté pan on medium-low. Cook it for 1 to 2 minutes on both sides and then rest it. Set the fat from this aside. 5. Slice the duck and set it aside. 6. To make the ramen, heat a serving bowl filled with tap water and keep it aside. 7. Simmer your dashi on low and hold it. 8. Add the reserved duck fat to the marinade and mix them by whisking them thoroughly on medium heat, upon a saucepan. Take it off the heat and set it aside. 9. Cook the soba as per the packaged instructions. Drain the ramen bowl fully. Put 2 teaspoons tare and 2 dashi cups to it. Adjust the seasoning after tasting it. Make sure the broth is a little salty to counterbalance the soba. 10. Pour the cooked noodles inside a colander and wash them with mild water. Gently add them to a bowl, top them with 3 to 4 duck slices, sliced green onion, and a couple of nori strips. Maybe a ramen egg as well, if it's present.

Sesame Chicken

This chicken’s aligned with sesame seeds and tossed in fresh spicy sauce. Most people love to order sesame chicken. With this recipe, you can make yourself some home-made juicy chicken without spending anything to order it from elsewhere! Ingredients: For the chicken Cubed 1-inch pieces of a 1/2 lb. chicken breast Fresh and finely sliced 1-inch ginger piece 2 crushed garlic cloves 1 tablespoon of sesame oil 1 tablespoon of soy sauce 1 tablespoon of rice wine vinegar For the sesame sauce 1/4 cup of soy sauce 1/3 cup of honey 1 tablespoon of cornstarch 1/3 cup of chicken stock 1 tablespoon of sesame seeds 2 teaspoons of sesame oil

1/4 cup of rice wine vinegar Optional: 1 teaspoon of chili garlic sauce Sesame seeds for garnish Serving Size: 4-6 Preparation time: 16 min Cooking Time: 2 hr. Instructions: 1. Put water into a pot and put the immersion circulator into it with the temperature set at 158°F. Heat the water well. 2. Mix the chicken breast with the rice wine vinegar, soy, ginger, sesame oil with the ginger. Place this into a 7x8-inch gallon bag and layer the chicken in a single file. 3. Use the water-displacement method to seal the bag with the least air in it. Let the water finish heating and then completely submerge the chicken sealed. 4. Let it cook for 2 hours and remove it from the circulator after the time ends. 5. Make the sauce during this time by whisking all the sauce’s ingredients inside a medium skillet. Simmer it on medium and it will begin to thicken. 6. Scoop the chicken out of the ziplock and get rid of the ginger as well as the garlic. Put it into a pan with the whisked sauce. 7. Reduce the heat to low and toss the entire mixture to coat the chicken well. The sauce will be thick and will stick to the meat. 8. Serve the chicken with some cooked white rice on the side. Decorate it with green scallion bits, as well as, loads of toasted sesame seeds.

Fish Tacos with Fall Apple Slaw

Fish that’s never cooked over or undercooked is the best. There’s no debate about this statement in the culinary world, that’s for sure! So, make yourself a round of crispy fish tacos filled with apple slaw, using this fantastic method. Ingredients: 1 lb. of halibut Some salt Some freshly grounded black pepper Some ground cumin To make the apple slaw Peeled and diced pieces of 1 red apple Diced pieces of 4-5 radishes 1/4 cup of diced red onion 1 tablespoon of lime juice Some salt To make some cilantro sour cream

1 cup of sour cream 2 tablespoons of diced cilantro 1 tablespoon of lime juice Some salt To serve Corn tortillas Thinly sliced pieces of 1/2 a red cabbage Thinly sliced pieces of 2 fresh and ripe avocados Serving Size: 3-4 Preparation time: 10 min Cooking Time: 45 min Instructions: 1. Put water into a pot and put the immersion circulator into it with the temperature set at 132°F. Heat the water well. 2. Flavor the halibut with the ground cumin, freshly ground pepper, and salt. Put the fish inside a 7x8-inch gallon bag and seal it. Seal it by using the water displacement method. 3. Once the water’s at 132°F, let the halibut cook inside it for around 45 minutes. Make sure that your fillets are 1 inch thick. 4. Mix the diced apple slices with the diced radishes in a tiny bowl along with some salt, lime juice as well as onions. Inside another bowl, whisk cilantro with some salt, some more lime juice, and the sour cream. Set both bowls aside. 5. Heat the tortillas on medium-low inside a dry skillet. Remove cooked halibut and put it on a plate. Fork it into chunks. 6. Assemble your tacos by spreading some sauce to every single tortilla, filling it with 2 ounces of the sous-vide chunks of fish. Put a few slaw scoops and top it with a couple of avocado or cabbage slices. Pour extra sour cream on them and present well!

Sous Vide Lamb Chops

These lamb chops are truly a holiday-worthy dish. And if you don’t know how to cook lamb chops well, sous vide really is one of the best methods. It gets your chops all warm and tender, sliding off the bones. Ingredients: Some super gyro seasoning Some olive oil A rack of lamb chops with their bones in Some tzatziki sauce Serving Size: 4 Preparation time: 5 min Cooking Time: 1 hr. 30 min

Instructions: 1. Flavor the chops well with the gyro seasoning as well as the olive oil. Seal them inside a vacuum bag after doing so. 2. Cook them inside the sous vide machine for 1 and a half hours to 2 hours with the temperature set to 129°F. 3. After they’re cooked, take them and pat them dry completely with some paper towels. 4. Sear them on high in a ghee glazed, iron cast pan, or a grill very quickly. Put them on the serving platters and cover them with foil. Let them rest for 2 to 3 minutes right before drizzling the tzatziki sauce upon them and serving.

Sous Vide Meatballs

They’re usually fried or roasted to get that crispy flavor everyone loves to drool for. But trust this recipe and cook your next meatballs dish sous vide. It will definitely go out of its way to please your meat lover cravings with all its juiciness. Ingredients: Pieces of 2 white sandwich crustless bread slices 1/4 cup of whole milk 1 lb. of ground beef 1/2 lb. of ground pork 1 very finely sliced small red onion 1 big egg 1/8 teaspoon of ground allspice 1/8 teaspoon of ground ginger 1/4 teaspoon of ground cardamom 1/4 teaspoon of garlic powder 1/4 teaspoon of onion powder

1/4 teaspoon of salt 1/4 teaspoon of black pepper 1 tablespoon of dried parsley 2 tablespoons of butter/olive oil Some pasta sauce Some sliced parsley and shredded parmesan for toppings Serving Size: 4 Preparation time: 20 min Cooking Time: 1 hr. 15 min Instructions: 1. Mix the ground meat well with the rest of the ingredients listed above the butter/olive oil in a bowl. Grab 1 and a half to 2 tablespoons of this meat blend, one at a time, and shape it into a ball before placing it upon a baking sheet. 2. Let the single-layered balls freeze for 60 minutes before sealing them in a vacuum to maintain their shapes. 3. Preheat the water in the sous vide machine at 145°F and put the frozen balls into several sous vide-suitable bats an inch apart. Use a hand pump/vacuum sealer to seal them. 4. As soon as the water’s fully heated, gently drop the balls in and submerge them. Let them cook for 60 minutes. Remove and transfer them cooked onto a plate with the help of tongs. 5. Melt the butter on high heat inside an iron cast skillet. Put batches of balls carefully into the skillet, without letting them touch one another. Make sure to sear every batch for 5 minutes to get a brown glaze. 6. Serve the meatballs with some parmesan and some pasta sauce. Or some well-cooked pasta topped with parsley.

Chicken Caesar Salad

It’s the perfect lunch salad. Toss this salad together within 5 minutes. It’s usually made as a quick night snack or even for a well-put lunch. This wonderful salad is only complete with some good tender chicken breast slices, made sous vide. Ingredients: 2 chicken breasts, cooked sous vide

1 rinsed and sliced head of romaine lettuce Some Caesar dressing Some grated parmesan Optional: Some croutons Serving Size: 2 Preparation time: 5 min Cooking Time: 0 min Instructions: 1. Make sure to grill the chicken cooked sous vide on either side for half a minute or an entire minute. Slice/dice the grilled chicken upon a good cutting board. 2. Toss the necessary dressing amount along with the diced grilled and sous vide chicken slices, lettuce as well as parmesan cheese. Do this in a mediumsized bowl. Toss with the croutons if you’re adding them to the salad.

Cheesecake Jars

Making cheesecake sous vide is a foolproof method to cook this dessert! It's not very common to hear about cheesecakes cooked this way. But it really is a great way to create this sweet. The best part of it is that it’s made way ahead of its serving time and left to chill. Ingredients 2 eight-ounce packages of softened cream cheese

2/3 cup of sugar 3 big eggs 2/3 cup of buttermilk 2 teaspoons of vanilla essence Some salt For the topping 2 cups filled with roughly chopped fresh/frozen strawberries 1 cup filled with graham cracker crumbs 2 tablespoons of sugar 1 tablespoon of lemon juice Some salt Equipment Canning jar lifter Serving Size: 6 eight-ounce servings Preparation time: 10 min Cooking Time: 1 hr. 30 min Instructions: 1. Put water into a pot and put the immersion circulator into it with the temperature set at 176°F. Heat the water well. 2. Whisk the sugar along with the cream cheese inside a stand mixer at a medium speed till it grows fluffy. Make sure to put the eggs one by one and whisk them in, while blending them. 3. Gently pour the buttermilk into the cheese blend combining it on low, till it's fully blended. Put the salt along with the vanilla essence and blend that too until the mixture is even. Stop and scrape the sides to incorporate evenly. 4. Put all the blend into a measuring cup and divide it evenly between 6 jars. Leave 1 and a half inches empty on top of all the jars. Seal them just enough with bands as well as lids. 5. As soon as the water’s fully heated, put the jars in, and cook them for 1 hour 30 minutes. Remove them gently and let them cool before refrigerating them. Set them inside the freezer before adding the strawberry topping.

6. To make the topping, simmer the berries with lemon juice, salt and sugar on low heat inside a small saucepan for 2-3 minutes. Break them lightly but not fully and cool them before adding them to the jars. 7. Serve the jars with big spoonfuls of topping on each of them with a couple of spoons of the graham cracker crumbs as well.

Sous Vide Flan

You can easily serve some flan jars for a family get together or an emergency dinner date you need to cook for, or so on. These sous vide flans are perfect for company and pretty simple to clean after as well. Ingredients: 3/4 cup of white sugar 8 four-ounce Mason jars One 14-ounce can of sweetened and condensed milk One 12-fluid ounce can of evaporated milk 3 eggs 1 tablespoon of vanilla essence Serving Size: 8 jars Preparation time: 10 min + extra 20 min Cooking Time: 1 hr. 5 min Instructions:

1. Put water into a pot and put the immersion circulator into it with the temperature set at 179°F. Heat the water well. 2. Heat and brown the sugar inside a small pan on medium heat for 5 minutes. Pour this into the mason jars, with just enough to fill each bottom. 3. Blend the evaporated milk with the sweetened and condensed as well as the vanilla essence inside a bow. Add this blend into the jars and seal them 4. Put the jars into the pot and cook them for 60 minutes. 5. Remove them from the water and cool them for 20 minutes. Unseal them and invert them by running the rubber end of a tiny spatula on the flan’s sides. Gently release the flan by shaking the jars onto the plates.

Butter Poached Lobster Tails

Butter poached lobster tails are a famous seafood dish and usually, the tails are boiled, grilled, or seared after poaching before plating them. Cooking poached lobster tails sous vide is definitely a different take on this dish. Ingredients: 2 six-ounce lobster tails 2 slices of lemon 2 teaspoons of butter Some dried parsley Some granulated garlic Serving Size: 2 Preparation time: 10 min Cooking Time: 30 min Instructions:

1. Put warm water into a pot and put the immersion circulator into it with the temperature set at 130°F. Heat the water well. Set the time to half an hour. 2. Remove the undersides of all the lobster tails along with fins, with some kitchen shears. Gently pry the meat from them. 3. Put 1 lemon slice at a sealable zip lock’s bottom and put the tail on the lemon, with some butter spread. Season this with pinches of garlic and parsley. Seal the other lemon half with the butter, seasonings as well as the lobster the same inside a second zip lock. 4. Remove any air with the water displacement method. Submerge them fully into the circulator with some tongs. 5. Take the bags out after 30 minutes and open them. Transfer the tails onto some mildly warm plates.

Pork Belly Strips with Mustard and Molasses

Making pork belly strips sous vide style with a side of mustard and molasses mixture is one perfect meal. It really is the perfect blend of sophistication and simplicity mixed into the main course dish. Ingredients: 17.6 ounces of pork belly strips 1/4 cup of Dijon mustard 1/4 cup of molasses 1/4 cup of apple cider vinegar 1 teaspoon of black pepper Some salt Serving Size: 4 Preparation time: 10 min Cooking Time: 4 hr. Instructions:

1. Mix the mustard with the vinegar, molasses as well as pepper inside a bowl. 2. Marinate the strips overnight. 3. Place the marinade and the strips into sous vide-suitable bag and cook it inside the sous vide machine. Make sure to remove any air and seal them before putting them into the said machine. 4. Cook it for 4 hours with the temperature set to 170°F. 5. Make sure to season the belly strips well after removing them. Grill them for 30 seconds to 1 minute on either side before you serve.

Chicken Caprese Style

Making this flavorful and colorful chicken dish in sous vide style is very easy. The wonderful Caprese flavors highlight the tenderness of the chicken and really bring out the entire dish’s deliciousness in one go. Ingredients: Two 1 and 1/2 lb. of boneless and skinless chicken breasts 1/2 teaspoon of kosher salt 1/2 teaspoon of onion and garlic powder each 1/2 teaspoon of dried basil and oregano each 1 tablespoon of olive oil 2 tablespoons of balsamic vinegar 5 pinches of freshly ground black pepper 6 leaves of fresh basil To make the Caprese topping 1 cup of chopped cherry tomatoes

1 tablespoon of olive oil 1/4 teaspoon of kosher salt 2 pinches of freshly ground pepper A small and minced clove of garlic 3 hand-torn fresh basil leaves 2 ounces of fresh mozzarella cheese Some balsamic glaze Serving Size: 2 Preparation time: 10 min Cooking Time: 2 hr. Instructions: 1. Prep the sous vide bath and set the temperature to 170°F. Put the breasts into different sous-vide suitable bags. Whisk all the ingredients under the chicken until fully combined. Put 50% of the marinade inside each of the sous vide bags and massage the chicken into it until coated. 2. Vacuum and seal all the bags properly before putting them into the bath for 120 minutes. 3. Whisk the topping during this time. Stir all the toppings ingredients until combined. Do this in a tiny bowl. 4. Use tongs to remove the cooked chicken and put it aside. Cool for a bit. 5. Put them on plates and top all the chicken breasts with half the tomato blend. Pour some balsamic vinegar on them on your desire. Serve well.

5-Ingredient Salmon with Asian Sauce

This salmon made via sous vide has a beautiful moist, flaky texture. It's a perfect dinner dish cooked without any marinade. But what makes up for the lack of marination is the thick Asian and aromatic sauce that pulls the entire dish together. Ingredients: 4 salmon fillets For the sauce 4 tablespoons of oyster sauce 1 tablespoon of Shaoxing wine 1 tablespoon of well-grated ginger 1 tablespoon of well-grated garlic

Serving Size: 4 Preparation time: 5 min Cooking Time: 45 min Instructions: 1. Put the fillets on a big plate with their skin’s side facing down. 2. Heat the water bath inside the sous-vide machine cooker at 115°F to get medium-rare, 120°F to get medium, and 130°F to get well-done fillets. 3. Whisk all the sauce’s ingredients together and brush the sauce evenly all over the fillets. Put two of the salmon pieces into separate sous-vide fit bags. Try not to smear the sauce on the 3-inch bag’s interior tops. Vacuum and seal them with the help of an FM2000 sealing machine. 4. Let the fillets cook at your picked temperature for around 45-50 minutes. Once cooked, remove them by making sure the sauce remains on top. Serve them immediately as a main dish with the salmon skin facing down on the plates. 5. Or serve them with their skin crisped, by heating them on oil at mediumhigh inside an iron cast pan. Press the fillet lightly to sear it properly with a spatula and cook it for 1 minute. Transfer this onto a plate with the skin side facing up and serve it hot.

Flat Iron Steak

This is the most foolproof recipe you can find to cook some affordable cut, well-flavored steak finished tenderly. It is easy and very precise when made via sous vide. The best result is easily gained by quickly searing the tender steak upon a pan. Ingredients: 1 lb. of flat-iron steak 1 tablespoon of olive oil 1/2 teaspoon of kosher salt 1/4 teaspoon of garlic powder 1/4 teaspoon of black pepper Serving Size: 2

Preparation time: 5 min Cooking Time: 2 hr. Instructions: 1. Season the steak very well with your garlic powder as well as pepper and salt. Put this steak inside a zip-lock pouch. Seal every single corner of the bag except for one of them and carefully place it into the sous vide bath. 2. Seal the pouch fully using the water displacement method. Leave this vacuum-sealed pouch fully submerged into the sous vide bath. 3. Cook the steak for 120 minutes and remove the bag as soon as the timer is off. Transfer the meat into the refrigerator or an ice bath, for 10 minutes. 4. Remove it after that and pat it completely dry using some paper towels. Season it once again. 5. Put an iron-cast skillet on medium-high and let it heat well. Add some olive oil to it and once fully heated, sear the steak on it for a single minute on each side. 6. Slice the steak against your favorite grain and serve it hot.

Crispy Carnitas

One of the best ways to get yourself some tender carnitas is to cook it sous vide style. This particular method allows precision cooking and letting the meat take its time to grow tender. The carnitas would indeed be best suited for tacos, some burrito bowls, and more. Ingredients: 2-inch cubes of four lb. boneless pork shoulder 1 sliced white medium-sized onion Juice from 1 orange Juice from 2 limes 4 crushed cloves of garlic 2 teaspoons of salt 1 teaspoon of chili powder 1 tablespoon of dried oregano 1 tablespoon of ground cumin Serving Size: 16

Preparation time: 10-15 min Cooking Time: 20 hr. 20 min Instructions: 1. Put your sous vide cooker inside a big pot, that is in turn placed on a trivet right next to an outlet. Pour water till the max fill line of the cooker and warm it at 165°F. 2. Mix the orange and lemon juice with the pork and oregano. Along with cumin, onion, chili powder as well as salt inside a 7x8-inch gallon zip lock bag. 3. Lower the bag inside the pot’s water and seal it using the water displacement method. Clip it onto the top if required to make sure it remains completely submerged. Cover the pot well and cook it for at least 20-24 hours. Ensure that the water level doesn’t decrease during this time. 4. Take the meat out after this time and shred it fully using either two forks or even with your hands. 5. Preheat your broiler and broil the shredded meat, after it's arranged in a single file on top of a rimmed baking sheet. Stir for 8 minutes and then take it out and serve it with tacos if you prefer.

Sous Vide Eggs with Avocado Toast

Making eggs via sous vide sounds better than you think. Cooking them by this method allows the eggs to be just right. Served with some avocado toast, sous vide eggs really are a fantastic breakfast on a sunny morning. Ingredients: 4 big eggs 4 thick-cut/ciabatta bread slices 4 tablespoons of butter 1 deseeded and skinned, finely chopped whole avocado Juice and zest of 1/2 a whole lemon Some Maldon sea salt Some McCormick Sriracha seasoning Queso Fresco Arugula microgreens Serving Size: 4

Preparation time: 10 min Cooking Time: 45 min Instructions: 1. Preheat the sous vide precision cooker with a water bath at 147°F. Make sure to gently lower the eggs into it and cook them for 45 minutes. Take them out on a plate lined with paper towels with a slotted spoon. 2. Butter the bread slices on both sides and grease the pan with the leftover butter. Toast the bread slices on medium-high, on a big heated pan for 2 minutes. Make sure to do it on both sides. 3. Put the slices on serving plates and spread the slices of avocado on each of them. Top them with the lemon juice and the zest. Put a pinch of Maldon sea salt as well on top. 4. Crack the eggs on some paper towels before soaking on the avocado slices. Transfer the eggs with a spatula onto each of the toasts. 5. Make sure to season them with some queso crumbles as well as the Sriracha seasoning. Decorate them with the microgreens before serving.

Egg Bites

These bites are quite close to those coffee shop bites that have grown famous all around. Egg bites made by following this recipe are really customizable in nature and also double the café egg bites size. Ingredients: 6 big eggs 1/2 cup of cottage cheese 2 tablespoons of heavy whipping cream 1/2 teaspoon of salt 6 four-ounce mason jars Some cooking spray Serving Size: 6 Preparation time: 15 min

Cooking Time: 55 min Instructions: 1. Put warm water into a pot and put the immersion circulator into it with the temperature set at 170°F. Heat the water well. 2. Mix the eggs with the heavy cream and the cottage cheese along with salt inside a blender thoroughly. Blend them for 15-20 seconds. 3. Glaze the jars with the spray. Separate the egg mixture into each jar and seal their lids just right. Don’t over tighten the lids. 4. Submerge all the jars completely in the water and set the timer to go off within 55 minutes. As soon as they’re done, cook them on a rack. Use a knife on their outer edges to invert them onto some plates before serving them. They can be eaten from the jars as well.

Sous Vide Duck Breast

With absolutely no overtly fancy equipment, this duck breast dish is perfectly cooked. Yes, this is very much possible by simple sous vide done upon a stovetop. It’s almost foolproof, in fact. Ingredients: Two 8-ounce boneless halves of duck breasts 2 teaspoons of fresh thyme leaves 1 teaspoon of vegetable oil Serving Size: 2 Preparation time: 5 min + extra 1 hr. Cooking Time: 1 hr. 10 min Instructions: 1. Cut many barely shallow cross-section slashes all over each duck breast’s skin 1/2 an inch apart. Season all the skin’s sides well with salt and the meat

sides completely with more salt, thyme as well as black pepper. 2. Put both breasts into a resealable bag made of plastic, remove as much air as possible and seal them. Put them in the refrigerator for 60 minutes. 3. Fill a big Dutch oven 2/3rd’s full by pouring water into it. Set the temperature to 135°F and turn it to medium heat. Monitor its temperature with an attached candy/oil thermometer. Keep the bag away from the pan’s hot bottom. 4. Put the sealed bag into the oven and maintain the temperature set before. Cook the meat for 60 minutes, remove it after it’s cooked and pat it completely dry. Season it well with salt. 5. Cook the breasts on their skin sides upon a heated skillet on high, with preheated vegetable oil inside it. Do this for 5 minutes and turn the breasts to let them cook on their other side for 1 more minute. Rest the duck for exactly 2 minutes before serving them sliced.

Sous Vide Carrots

Ah, making sous vide dishes isn’t all savory grilled meat and desserts. Imagine having some tender snappy and really sweet carrot after it’s been sous vide! Ingredients: 1 lb. of carrots 1-2 tablespoons of freshly sliced tarragon 1 teaspoon of kosher salt 1/2 teaspoon of grounded black pepper 2 tablespoons of olive oil Serving Size: 4-6 Preparation time: 5 min Cooking Time: 15 min Instructions:

1. Put warm water into a pot and put the immersion circulator into it with the temperature set at 195°F. Heat the water well. 2. Wash your carrots well before peeling them. Cut their leafy tops off with their bottom as well. Add them to a 7x8-inch gallon zip lock bag with some salt, pepper, and olive oil along with tarragon. Toss them together to coat the carrots properly. 3. Seal the bag well using the water displacement method to get rid of as much air as possible. Add a couple of soup spoons to the bag to weigh it down properly, if the carrots float on top of the water. They need to be fully submerged to cook properly. 4. Submerge the bag inside the pot as soon as the right temperature is reached. Cook the thin carrots for 15 minutes and the thick ones for 25. Remove them all within 15 min if you’re unsure about their size. Use a fork to test their tenderness and cook them accordingly. 5. Take them out of the water as soon as time’s up. Serve them with some extra freshly chopped up tarragon along with sea salt drizzled on them.

Sous Vide Potatoes

Cooking potatoes soft via sous vide is the perfect way to cook big batches in one go. They’ll be really creamy and well-cooked by the time they’re done and useful for making side dishes when necessary. Ingredients: 1 and 1/2 lb. of baby red/gold potatoes 1-2 tablespoons of freshly chopped chives/parsley 1 teaspoon of kosher salt 1/2 teaspoon of ground black pepper 2 tablespoons of olive oil Some freshly sliced herbs Some sea salt Serving Size: 4-6

Preparation time: 10 min Cooking Time: 1 hr. Instructions: 1. Halve and quarter all large potatoes into 1-inch pieces. And leave the potatoes that are less than 3/4 inches intact. 2. Put warm water into a pot and put the immersion circulator into it with the temperature set at 194°F. Heat the water well. 3. Put the potatoes into a 7x8-inch gallon-sized zip-lock bag with chives, oil as well as salt, and black pepper. Toss them all together to coat the potatoes properly. 4. Add a couple of soup spoons to the bag to weigh it down properly, else the potatoes will float on top of the water. They need to be fully submerged to cook them properly. 5. Seal the ziplock bag well using the water displacement method to get rid of as much air as possible. 6. Let the water warm fully and then submerge the bag inside the pot. Make sure to submerge it fully else. 7. Let the potatoes cook for an hour and to check if they’re done, test their tenderness with a fork. Until it slides in easily, let them cook in the pot. 8. Take them out of the water after they're done and transfer them to a plate. Sprinkle sea salt along with freshly chopped herbs on top of them and serve hot.

Sous Vide Asparagus

Cooking asparagus sous vide is the perfect combination of ingredients and methods in the culinary arts. You’ll have some great crispy and wonderfully tender greens to eat within no time if you do it right! Ingredients: 1 lb. of asparagus 1/2 teaspoon of ground black pepper 2 tablespoons of olive oil/unsalted butter 1/2 teaspoon of ground black pepper Some sea salt Serving Size: 4 Preparation time: 5 min Cooking Time: 10 min Instructions:

1. Put warm water into a pot and put the immersion circulator into it with the temperature set at 180°F. Heat the water well. 2. Wash all the asparagus well before chopping off their tough and woody ends. 3. Add them to a 7x8-inch gallon size ziplock bag along with olive oil as well as black pepper. Toss them all together to coat the asparagus properly. 4. Add a couple of soup spoons to the bag to weigh it down properly, else the asparagus will float on top of the water. They need to be fully submerged to cook them properly. 5. Seal the ziplock bag well using the water displacement method to get rid of as much air as possible. 6. Let the water warm fully and then submerge the bag inside the pot. Make sure to submerge it fully else. 7. Let the asparagus cook for 8 minutes and to check if they’re done, test their tenderness with a fork. Until it slides in easily, let them cook in the pot for 12 more minutes. 8. Take them out of the water after they're done and transfer them to a plate. Sprinkle some lemon zest and some lemon juice along with Maldon sea salt on top of them and serve hot.

Sous Vide Poached Eggs

After trying various techniques and temperatures, the sous vide method has been decided to be the producer of the perfect set of poached eggs. It produces perfectly set eggs with just a hint of the runny yolk that makes its center. Ingredients: 4 big eggs Some salt and freshly ground black pepper Serving Size: 4

Preparation time: 5 min + extra 3 min Cooking Time: 13 min Instructions: 1. Put warm water into a pot and put the immersion circulator into it with the temperature set at 167°F. Heat the water well. 2. Lower the eggs into the warm water bath carefully with a slotted spoon and set the timer to 13 minutes. 3. Remove the eggs immediately after time’s up and cool them for 3 more minutes. Carefully crack the egg right in the middle and peel off the top of its shell. Take the egg out on some toast or inside a small dish. Season it.

Conclusion You successfully completed an entire course in sous vide cooking after consulting all these recipes! Keep at it and you may reach the ranks of gourmet chefs soon. Several chefs wish to cook their dishes via sous vide and provide the same at their high-end restaurants as well! Do keep practicing your temperature maintenance and sealing the bags every time you cook sous vide! You’ll get the hang of it in no time.

About the Author As a child, spending time in the kitchen excited Sharon. She particularly enjoyed her family ritual of cooking together during the weekends, but she didn’t think that would be her path. Actually, at the time, she thought she could only be a chef or own a restaurant and wasn’t sure if she could pull it off. She spent most of her mid-20s in a cubicle at an advertising agency where she worked as a copywriter. At every chance she got, she let herself dream and pen down cooking ideas, which she would experiment with and try to create whenever she got the chance. She wanted more as her yearning for food cultures grew. After a eureka moment, she figured out that she didn’t have to be a chef or own a restaurant before she did what had always been a part of her. She did some research and found out a catering school where she earned a diploma. Deciding to write as much as she can about food, she took up part-time editor roles at food blogs and also ghostwrote a couple of cookbooks before she branched out to do her thing. She resigned her job and turned her home, which she shared with her fiancé to her office. A decade later, she shares it with her husband, their two kids, and a dog, and she is still writing about food.

Author's Afterthoughts

Perhaps, one of the greatest fears a writer has is to be the author of a book no one reads. This fear lingers for so long that it takes a lot to shake it off – if you shake it off. So, you must know how thankful I am to you, my reader that you went for this book and read it. Believe me, it is a dream come true. We have connected with this book, and I would like for us to stay connected. I would like to hear your thoughts about the book, and I am sure there others who are waiting for comments such as yours to decide if this book is the right fit for them. If you enjoyed reading this book and learned something from it, (I hope you did) I would like to ask you to leave a review. I hope that it is not too much trouble. My sincerest thanks, Sharon Powell