The sous vide, the affordable and revolutionary cooking device now available everywhere, cooks any food for every meal to perfection. In this simple and easier-to-use edition ofThe Sous Vide Kitchen, join Anova sous vide recipe developer, Christina Wylie, and take your skills to the next level!<BR<BR If you own a sous vide machine,chances are you’’ve tried it outby cooking burgers, steak, and pork. But that’’s just the beginning. For years, <STRONG>restaurants have used sous videto perfectly cook a wide variety of foods, including eggs, vegetables, and more. Now you can do the same in your home kitchen!<BR<BR Use sous vide to make theperfect breakfast of soft boiled eggs, then go further and learn how to use it to makescrambled eggs,overnight oatmeal</STRONG>, and other breakfast staples. For lunch, try topping your salad with perfectly cooked sous videtuna or salmon(the secret is a short brine). For dinner, the options are endless. Choose from Asian dishes likeChar Siu Pork LoinandMiso-Marinated Cod, reinvent a favorite with theDeconstructed Beef WellingtonorSpicy Southern-Fried Chicken, or enjoy a surprisingly simple48-Hour Beef Brisket. Finish the meal with a sous vide twist oncheesecakeor a nightcap of homemade spiced rum (speed-infused using sous vide, of course).<BR<BR With recommendedtimes and temperatures for every recipe, unique <STRONG>combinations</STRONG>of sous vide with other cooking techniques, and <STRONG>more than 70 recipes</STRONG>to explore, this book will help you get the most out of sous vide.
