Never again chewy meat, dry fish or blend vegetables! Juicy, aromatic, tender, beautiful pink meat and a laid-back chef: Sous-vide is a cooking method that stands out with unparalleled tastes and flavors. The term comes from the French and means “under vacuum”. Ingredients are placed in a plastic pouch, vacuum-sealed and then gently cooked in a water bath at an accurately regulated, low temperature. Preserving vitamins and nutrients Sous Vide prepared meals do not only taste phenomenally but are promoting a healthy lifestyle as well: Thanks to the low temperatures and the vacuum, vegetables can now be cooked in a gentle way allowing aromas and vitamins to be preserved. Stress-free cooking Your plans sometimes change on a short notice? No problem! With Sous Vide, it doesn’t matter if your food stays half an hour longer inside the water bath. Thanks to Sous Vide you will always achieve the ideal doneness of your meat, fish or vegetables without ever exceeding its desired core temperature! Perfect results Those times when Sous Vide has been accessible to the award-winning cuisine exclusively are over! Today, the required equipment is affordable to anyone. If you don’t even want to invest anything initially, a pot, thermometer, zip bag and a constant heat source will do the trick for the start as well. In this book, I will guide you through the basics of Sous Vide cooking, introduce you to the required equipment and present you various tasty and foolproof recipes for meat, fish, vegetables, sides and deserts. Discover Sous Vide for your own kitchen and amaze yourself, your family and even the most demanding guests. What are you waiting for?
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