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Halifax Public Libraries
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McDonald, Chris (J. Chris)
Subjects
Sous-vide cooking.
Cooks -- Ontario -- Toronto.
Browse Catalog
by author:
McDonald, Chris (J. Chris)
by title:
Complete sous vide c...
by call number:
641.587 M135c
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McDonald, Chris (J. Chris)
Sous-vide cooking.
Cooks -- Ontario -- Toronto.
MARC Display
Complete
sous
vide
cookbook
:
more
than
175
recipes
with
tips
&
techniques
/ Chris McDonald.
by
McDonald, Chris (J. Chris)
Call #:
641.587 M135c
Subjects
Sous-vide cooking.
Cooks -- Ontario -- Toronto.
URL856
Watch Toronto chef Chris McDonald demonstrate sous vide cooking on YouTube.
ISBN:
9780778805236 (pbk.)
Alternate title:
Sous
vide
cookbook
:
more
than
175
recipes
with
tips
&
techniques
Description:
416 pages, 24 unnumbered pages of plates : colour illustrations ; 26 cm.
Notes:
Includes index.
Contents:
What Is
Sous
Vide
? -- Getting Started -- Beef, Veal, Lamb and Venison: The Tender Cuts -- Beef, Veal, Lamb and Venison: The Tough Cuts -- Pork -- Poultry and Rabbit -- Foie Gras and Offal -- Fish and Seafood -- Ground Meat and Fish -- Vegetables -- Eggs and Sweets -- Sauces and Sundries.
Summary:
"Because of their cost and size,
sous
vide
cooking devices were once found only in professional kitchens, but that all changed when affordable models hit the retail market. In
sous
vide
cooking, food is sealed in plastic bags and submerged in hot (but not boiling) water for long and slow cooking. The end result is food which is juicy and tender. Cooking
sous
vide
also means that temperatures can be maintained within tenths of a degree, which is essential for certain cuts of meat. The hot water also intensifies flavors and the resulting texture of the food is perfect. Toronto chef Chris McDonald has long used
sous
vide
to create sublime dishes and he now brings this expertise to the home cook. His
recipes
are spectacularly delicious yet easy to execute. Eight pages of step-by-step photos provide all the necessary information to start
sous
vide
cooking"--Provided by publisher.
"Sous-vide ("under vacuum") is a method of cooking in which food is placed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer
than
normal cooking times (usually 1 to 7 hours, up to 48 or
more
in some cases) at an accurately regulated temperature. The temperature is much lower
than
normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat, 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. Sealing the food in sturdy plastic bags retains juices and aroma that, otherwise, would be lost in the process. Placing the food in a water bath, with the temperature set at the desired final cooking temperature of the food, prevents overcooking, because the food cannot get hotter
than
the bath it is in. In conventional high-heat cooking, such as oven roasting or grilling, the food is exposed to heat levels that are much higher
than
the desired internal cooking temperature"--From wikipedia.org website.
Genre:
Cookbooks.
Holds:
0
Copy/Holding information
Location
Collection
Call No.
Item type
Status
Central Library
Adult Nonfiction
641.587 M135c
Adult books
Checked in
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Central Library
Adult Nonfiction
641.587 M135c
Adult books
Checked in
Add Copy to MyList
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