Publisher's Synopsis
Sous vide cooking is the latest trend in the household kitchen.Because of their cost and size, sous vide kitchen appliances were only available in professional kitchens, but everything changed when affordable models reached the retail market. Domestic chefs now record sous vide in record numbers.In vacuum cooking, the food is sealed in plastic bags and immersed in hot water (but not boiled) to allow slow and longer cooking. The end result is a juicy and tender meal. Cooking sous vide also means that temperatures can be kept in tenths of a degree, which is essential for certain pieces of meat. Hot water also intensifies preferences, and the resulting food texture is perfect.Not too long ago, the term sous vide was only found in luxurious and expensive restaurants and in certain episodes of Top Chef. Thanks to the influx of affordable circulation pumps, this is no longer regulated in the area of upscale restaurants. With instructions and this best sous vide cookbooks in your library, every home cook can use this culinary magic for themselves.If you're worried, don't be. Although it has a French name and sounds complicated, sous vide is relatively simple. It's just a way of cooking food using the precisely regulated water temperature.Vacuum cooking enthusiasts state that it delivers accurate and consistent results, helping to maintain taste and nutrition, and preserving the natural juices of the meat. The disadvantage of sous vide is that it is not quick (to say the least) and requires planning. But if you're the type who likes to use a slow cooker, sous vide is definitely the best choice.This book entails: -Affordable, Quick & Healthy and budget-friendly Recipes for Your Whole Family with 30-Day Meal Plan-Quick and Simple Sous Vide Recipes for the Entire Family (with Nutritional Facts)-Tasty, Easy & Simple Recipes for Your Anova Sous Vide to Make at Home Everyday-Effortless Everyday Meals. -Sous Vide Recipes for Beginners and Pros
