Perfection-in the bag Ready to turn out the best steak of your life by sealing it in a plastic bag and simmering it in a bath of warm water? The technique is called sous vide- it's how a lot of the pros do it-and now with sous vide devices affordable and available, you can too. Daniel Shumski, the gadget whisperer who demystified the Instant Pot, unlocks the secrets of professional sous vide for home use. He explains step by step the process, timing, precise temperatures by ingredient, best techniques, and ins and outs of the equipment. And then offers 100 brilliant recipes designed to take full advantage of this revolutionary method, plus a dozen unexpected sous-vide hacks (make short-cut "cold-brew" coffee; infuse your olive oil with new flavors!) With Shumski's guidance, anything can be made better through sous vide, from favorite meats (you'll never cook a chicken breast any other way) to the surprises of sous vide carrots (try them with miso butter) to the showstopping glory of a Berry Cheesecake in a jar. Dan Shumski's at it again! The author of How to Instant Pot takes his expertise decoding a complicated piece of equipment to the sous vide machine! Here's an accessible, thorough, rigorously tested guide to sous vide for the average home cook, with clear instructions on using the equipment, finishing the food once it's been sous vided (e.g., techniques like grilling and reverse searing), and 100 easy, delicious recipes that offer the basics for sous vide-ing everything from chicken to salmon (even eggs and octopus!), and ingenious dishes featuring the results. Daniel Shumski is a writer and editor who has hunted ramen in Tokyo for the Washington Post and tracked down ice cream in Buenos Aires for the Los Angeles Times. Between stints at the Chicago Sun-Times and the Chicago Tribune, he worked for a Midwestern heirloom apple orchard. His first book, Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron, won praise from the New York Times, People magazine, and Food52. He lives in Montreal. Table of Contents Acknowledgements Introduction Sous Vide Cooking in a Nutshell Advantages of Sous Vide Cooking Is Cooking Sous Vide Safe? Step by Step Finishing Sous Vide Safety Containers How to Choose and Seal Bags Sealing Sous Vide Circulators Sous Vide Equipment Recommendations Cooking from Frozen FAQ Poultry Simple Sous-Vide Chicken Breast Sous-Vide Butter Chicken Thighs Sous-Vide Sesame-Chili Chicken Thighs Sous-Vide Poached and Broiled Drumsticks Sous-Vide Chicken Breasts with Preserved Lemon Sous-Vide Chicken Breasts à la Keema Biryani Sous-Vide Turkey Breast with Poppy-Sesame Greens Pork The Perfect Sous-Vide Pork Chop The Perfect Sous-Vide Pork Tenderloin Back-to-Basics Sous-Vide Bacon Sous-Vide Carnitas-Style Pork Shoulder Simply Salt and Pepper Sous-Vide Pork Ribs Sous-Vide Pork Chops with Honey-Orange Glaze Sous-Vide Pork Chops with Apple Cider Syrup Stir-Fry with Mixed Vegetables and Spicy Sous-Vide Pork Tenderloin Kimchi and Sous-Vide Bacon Pasta Spaghetti Carbonara with Sous-Vide Bacon Lentils with Eggplant and Sous-Vide Bacon Sous-Vide BBQ Pork Ribs with Coleslaw Beef Simple Sous-Vide Skirt (or Flank) Steak Simply Sublime Sous-Vide Short Ribs Sous-Vide Korean-Style Short Ribs Classic Sous-Vide Filet Mignon with Butter Simply Perfect Sous-Vide Sirloin Soy Sauce and Lime Juice Sous-Vide Flank Steak with Cilantro-Lime Rice Spiced Sous-Vide Skirt Steak with Magic Mashed Potatoes �

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