Sous Vide Meat cookbook, sous vide recipes, cooking: SousVide Supreme

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Sous Vide Meat Cookbook Want to cook the perfect steak, pork chop or rack of lamb? These recipes will guide you through the simple steps to sous vide perfection. Only with sous vide cooking can a cut of meat be unfailingly cooked edge-to-edge to the preferred degree of doneness, whether that temperature is rare, medium-rare, medium, or more well-done. The gentle and precise temperature of the sous vide water bath can effortlessly cook tough cuts to perfection throughout, resulting in fork tender, flavorful and delicious meat.

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$15.95 Add To Cart

Recipes for savory, succulent meat. Filled with kitchen-tested recipes for beef, pork, and lamb, as well as all the basic instructions for sous vide success, this book will show you how to cook sublimely tender and succulent meat—every time.

Recipes include:
• tri-tip with cilantro butter
• savory meatloaf
• Thai beef tenderloin
• filet mignon with blackberry pear sauce
• Jamaican jerk pork
• stuffed pork tenderloin
• pork peperonata with brown rice
• Mediterranean lamb shanks
• Irish lamb stew
• shepherd's pie
Plus other delicious sous vide recipes!

Cookbook details:
Size: 64 pages, 6.75 x 6.75 inches
Publisher: Paradox Press, March 2011
Soft cover
Basic sous vide cooking instructions
Full color photos
Step-by-step sous vide recipes for savory, succulent beef, pork, and lamb

We also recommend our NEW Zip Pouches - quart and Zip Pouches - gallon, which are perfect for sealing liquids and liquid-rich foods, if you don't have a chamber vacuum sealer.

To submerge liquid or liquid-rich food in our zip bags, simply follow these instructions:

1) Fill a zip-closure cooking pouch with food and/or fluid.
2) Slowly and carefully lower the filled pouch, with the zip closure still open, into the water bath (or into a large pot of cooler water, if you prefer.)
3) The weight of the water in the bath or pot will press against the sides of the pouch and force the air out of it as you lower the zip closure to the surface of the water.
4) Once the zip closure is at the water’s surface and most of the air has been evacuated from the pouch, zip it closed. The zip-sealed pouch should now stay submerged.

Sous Vide One Pots Cookbook $15.95 View
Vacuum Pouch/Bag Rolls $19.99 View
Zip Bags / Pouches - Gallon Size (3.79 L) $14.99 View

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Exclusive offer!

Receive 1-year subscription to Food & Wine with any purchase over $50