Sous Vide Cookbook for Beginners 50 Simple Recipes Hardcover – May 27, 2021 by Luis Jordan

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Sous vide(French) also known as low temperature long time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 72 or more hours in some cases) at a precisely regulated temperature. Sous vide cooking is mostly done using thermal immersion circulator machines.The temperature is much lower than usually used for cooking, typically around 55 to 60 °C (130 to 140 °F) for red meat, 66 to 71 °C (150 to 160 °F) for poultry, and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

Yummy recipes in this book:

• 50 SIMPLE RECIPES

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