Horizon Information Portal

e-branch

Home

My Account/Renew Loans

Find Magazine Articles & more

Complete sous vide cookbook : more than 175 recipes with tips & techniques / Chris McDonald.

by McDonald, Chris (J. Chris)

View full image

Sous-vide cooking.

Cooks -- Ontario -- Toronto.

Watch Toronto chef Chris McDonald demonstrate sous vide cooking on YouTube.

9780778805236 (pbk.)

Alternate title:

Sous vide cookbook : more than 175 recipes with tips & techniques

416 pages, 24 unnumbered pages of plates : colour illustrations ; 26 cm.

Includes index.

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.

"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.

Horizon Information Portal 3.24_8902M

© 2001-2013 SirsiDynix All rights reserved.

Horizon Information Portal