Chelsea Cole was given an immersion circulator for her 27th birthday and it totally changed the way she cooks. At first she stuck to the usual suspects when sous viding (yes, that’s her verb of choice): tri-tip, flank steak, ribeye… and other beef cuts. But then she started dipping her toes into sous vide egg bites, stuffed burgers, and cheesecake, and realized just how much this thing could do. Let’s be real, though: she still eats a lot of steak. This book is full of recipes with short ingredient lists that you’d cook any given day, not just for special occasions. Way better overnight oats, smoky pickles, and garlicky mashed potatoes are among the many things you’ll learn how to cook in this book.
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What is Sous Vide?
Developed in France in the 1970s, sous vide is a culinary technique in which food is vacuum-sealed and cooked in a water bath at a consistent low temperature for an extended period of time. Ideal for families with busy schedules and health-conscious lifestyles, sous vide cooking delivers easy meal solutions that make dinnertime virtually foolproof.
It’s as easy as 1, 2, 3: just season and vacuum seal your food; slip it into your sous vide cooker; set it and forget it. That’s it. And when you’re ready, serve up perfection.