Cooking_Sous_Vide.pdf

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COOKING
SOUS VIDE
RICHER FLAVORS • BOLDER COLORS • BETTER NUTRITION
Chef Thomas N. England
Publisher: Mike Sanders
Associate Publisher: Billy Fields
Senior Acquisitions Editor: Brook Farling
Development Editor: Kayla Dugger
Cover and Book Desig ner: Rebecca Batchelor
Photog rapher: Daniel Showalter
Food Stylist: Allison Douglass
Recipe Tester: Geoff Kelty
Prepress Technician: Ayanna Lacey
Proofreader: Amy Borrelli
Indexer: Celia McCoy
PRODUCTION, LONDON
Dig ital Producer: Alex Valizadeh
Senior Dig ital Producer: Miguel Cunha
DIGITAL OPERATIONS, DELHI
Head of Dig ital Operations: Manjari Hooda
Producer: Rahul Kumar
Assistant Editor: Etika Kapil
Operations Assistant: Tauhid Nasir
First American Edition, 2016 Published in the United States by DK Publishing 6081 E. 82nd Street, Indianapolis, Indiana 46250
Copyright © 2016 Dorling Kindersley Limited
A Penguin Random House Company
16 17 18 19 10 9 8 7 6 5 4 3 2 1
001-295094-October/2016
All rights reserved.
Without limiting the rights under the copyright reserved above, no part of this publication may be reproduced, stored in or introduced into
a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording, or otherwise), without
the prior written permission of the copyright owner.
Published in the United States by Dorling Kindersley Limited.
IDIOT’S GUIDES and Design are trademarks of Penguin Random House LLC
eISBN: 9781465454164
Library of Congress Catalog Card Number: 2016935495
Note: This publication contains the opinions and ideas of its author. It is intended to provide helpful and informative material on the subject
matter covered. It is sold with the understanding that the author and publisher are not engaged in rendering professional services in the
book. If the reader requires personal assistance or advice, a competent professional should be consulted.
Trademarks: All terms mentioned in this book that are known to be or are suspected of being trademarks or service marks have been
appropriately capitalized. Alpha Books, DK, and Penguin Random House LLC cannot attest to the accuracy of this information. Use of a
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Printed and bound in the United States
idiotsg uides.com
Contents
Introduction to Sous Vide
What is sous vide?
How does sous vide work?
Sous vide machines
Sous vide basics
Prep
Seal
Cook
Finish
Troubleshooting & tips
Cooking sous vide safely
Broths
Infusions
Vegetables & Fruits
Vegetable & fruit basics
Pickled vegetables
Vegetable ramen
Corn soup
Vegetable soup
Waldorf salad
Baby beet salad
Asparagus
Whipped cauliflower
Bean salad
Glazed carrots
Artichoke

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