(as of Jun 30,2020 23:03:52 UTC – Details)
Restaurant-quality cooking―all within the comfort of home
Sous vide is synonymous with flawlessly prepared cuts of meat, but when paired with the right recipes and techniques, it can serve up way more than just the perfect steak. Take your culinary cunning to the next level with The Home Chef’s Sous Vide Cookbook―and get the absolute most out of your sous vide device.
After you master the finishing sear method on classic favorites like Easy-Peasy Ranch Bone-In Pork Chops, get creative with fun recipes like Asparagus with Toasted Almonds or creamy Poached Eggs on Roasted Tomatoes. Throw a fancy dinner party, plan a week’s worth of meals, make your favorite dishes even better than before―all with your sous vide machine.
Inside The Home Chef’s Sous Vide Cookbook you’ll learn:
- Sous vide in three―Learn the three steps that you need to master to sous vide anything and everything you desire.
- Sear it up―Perfect the best techniques for one of the most important steps of any sous vide dish―the final sear.
- Leftovers? Love it―Get tips throughout the book on how to use your sous vide leftovers for even more delicious things.
Turn your sous vide machine into your sous chef and elevate your home cooking.
From the Publisher
Savor one of the many recipes: Soft-boiled Egg Avocado Toast
Serves 4 | Prep time: 5 minutes | Cook time: 10 minutes | Finishing time: 5 minutes
Soft-boiled eggs make it easy to enjoy sous vide cooked eggs in a variety of popular dishes, including one that is super popular in Portland, Oregon: avocado toast. The bright, cheery yellow yolks stand out against white serving platters, and if you’re serving these for brunch, guests can choose to add a variety of other ingredients, such as hot sauce, everything bagel seasoning, tomatoes, or corn.
1. Preheat the sous vide machine to 194°F.
2. Carefully place the eggs (in their shells) in the bottom of the machine and sous vide for 9 minutes. When done, transfer the eggs to an ice bath for 5 minutes to stop the cooking process. Peel the eggs and slice in half or leave whole for plating. Set aside.
3. To finish, spread some mashed avocado on each piece of toast and top with 1 egg. Add a sprinkle of salt and pepper, plus a dash of hot sauce (if using). Garnish with the parsley.
Use a sprinkle of red pepper flakes in place of the hot sauce, if desired.
4 large eggs
2 avocados, pitted and mashed
4 slices toast
Freshly ground black pepper
Hot sauce (optional)
1 tablespoon chopped fresh parsley