The Everything Guide to Cooking Sous Vide: Step-by-Step Instructions for Vacuum-Sealed Cooking at Home

Letter to the Reader

Dear Reader,

Thank you for purchasing The Everything® Guide to Cooking Sous Vide! If you have never tried sous vide cooking, then this is the perfect book for you. My desire for this cookbook is to create an excellent resource of information and recipes to help home cooks discover the amazing culinary technique of sous vide cooking.

I still remember the first time I ate steak cooked in the sous vide. It was rare, just the way I like steak and, wow, was it tender. On top of that, I was impressed at how amazingly simple cooking sous vide can be. From that moment on, I became a believer in sous vide cooking. It is a wonderful way to cook so many foods, including chicken breasts, mahi-mahi, lamb chops, carrots, and even eggs!

I truly hope that this book will inspire you to see the possibilities that come with cooking sous vide. Get creative, try new recipes, and share these amazing culinary masterpieces with your family and friends. Enjoy those times around the table sharing food and fellowship, because those are the moments in life that really matter.

Steve Cylka

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The Everything® Guide to Cooking Sous Vide

Step-by-step instructions for vacuum-sealed cooking at home

Steve Cylka

Avon, Massachusetts

I dedicate this book to my wife, Janna, and my children, Ben, Eli, and Mary. Thank you for all your support and encouragement through the process of writing this book.

Copyright © 2015 Simon and Schuster

All rights reserved.

This book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews.

An Everything® Series Book.

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Published by

Adams Media, an imprint of Simon & Schuster, Inc.

57 Littlefield Street, Avon, MA 02322. U.S.A.

www.adamsmedia.com

ISBN 10: 1-4405-8836-8

ISBN 13: 978-1-4405-8836-5

eISBN 10: 1-4405-8837-6

eISBN 13: 978-1-4405-8837-2

Library of Congress Cataloging-in-Publication Data

Cylka, Steve.

The everything guide to cooking sous vide / Steve Cylka.

pages cm

Includes index.

ISBN 978-1-4405-8836-5 (pb) -- ISBN 1-4405-8836-8 -- ISBN 978-1-4405-8837-2 (ebook) -- ISBN 1-4405-8837-6 (ebook)

1. Sous-vide cooking. I. Title. II. Title: Guide to cooking sous vide.

TX690.7C95 2015

641.5'87--dc23

2015005096

Always follow safety and commonsense cooking protocol while using kitchen utensils, operating ovens and stoves, and handling uncooked food. If children are assisting in the preparation of any recipe, they should always be supervised by an adult.

Cover images © StockFood / Eising Studio - Food Photo & Video; © StockFood / DeSanto, Thom; © StockFood / Campbell, Teri; © StockFood Miksch, Alison.

Photographs by Steve Cylka. Copyright © 2015 Simon and Schuster

Doneness Target Temperatures and Recommended Cooking Temperatures and Times charts © Eades Appliance Technology, LLC/SousVide Supreme®. Used with permission of Eades Appliance Technology, LLC/SousVide Supreme® www.sousvidesupreme.com.

Acknowledgments

In addition to my wife, I also want to say thank you to the many people who helped me in this journey to make this cookbook a reality. From those who helped in the researching and development of this book, to the taste-testers and others who offered support and suggestions. A big thank you to my parents, Rick and Rose Cylka, grandmother, Olga Fonfara, and to Greg and Marcy Cylka, Lloyd Lehrbass, Jonathan Duchene, Dustin Skeoch, Mary Dan Eades, David Pietranczyk, Lisa Q. Fetterman, Aaron Robb, Nathan Colquhoun, Ryan Young, and the many readers of my food website, The Black Peppercorn (www.theblackpeppercorn.com)!

Contents

Letter to the Reader

Welcome to the Everything Series!

Title Page

Copyright Page

Acknowledgments

Introduction

Chapter 1: Understanding This New Culinary Trend

What Is Sous Vide?

Uncovering the History of Sous Vide

The Benefits of Cooking Sous Vide

Chapter 2: The Necessary Equipment

Sous Vide Machines

Vacuum Sealers and Food-Safe Bags

Optional Additional Equipment

Chapter 3: Getting Started

The General Setup

The Basic Steps for Sous Vide

Food Safety

Chapter 4: Advanced Techniques

Innovative Methods with Sous Vide

Making Life Simpler Sous Vide Style

Using Sous Vide with Other Cooking Techniques

Converting Traditional Recipes for Sous Vide

The Potential of Sous Vide Cooking

Chapter 5: Breakfast

The Perfect Egg

Sweet Potato and Pork Belly Hash

Hollandaise Sauce

Eggs Benedict

Eggs Florentine

Scrambled Eggs

Asparagus and Prosciutto Scrambled Eggs

Breakfast Burrito

Overnight Oatmeal

Applesauce

Chapter 6: Appetizers

Buffalo Chicken Wings

Honey Garlic Chicken Wings

Hummus

Baba Ghanouj

White Bean and Artichoke Dip

Shrimp and Avocado Salsa

Tomato and Mango Salsa

Shrimp and Jalapeño Quesadilla

Deep-Fried Pork Belly Skewers with Honey Garlic Glaze

Tomato Confit and Provolone Grilled Cheese Sandwich Wedges

Flank Steak, Apricot, and Brie Bites

Pork Tenderloin, Tomato, and Bocconcini Canapés

Chapter 7: Soups and Salads

Potato and Green Bean Salad with Honey Lemon Vinaigrette

Bacon and Egg Potato Salad

Bean Salad

Flank Steak, Mandarin Orange, and Spinach Salad

Chicken and Caesar Salad

Duck Breast and Arugula Salad with Blueberry Vinaigrette

Blueberry Vinaigrette

Spicy Butternut Squash Soup

Pumpkin and Apple Soup

Pork Belly and Udon Noodle Soup

Dashi Stock

Chapter 8: Chicken

The Ultimate Chicken Breast

Rosemary Chicken with Cognac Mushroom Cream Sauce

Chicken with Tomato Pineapple Chutney

Chicken with Bruschetta and Basil

Indian Butter Chicken

Ancho Chicken Fajitas

Buffalo Chicken Naan Pizza

Chicken and Pepperoni Pizza Wraps

Chicken Shawarmas

Chicken Cacciatore

Barbecue Chicken on a Bun

Crispy Hoisin-Glazed Chicken Drumsticks

Crispy Barbecue Chicken Drumsticks

Crispy Sous Vide Chicken Wings

Chapter 9: Beef

The Perfect Steak

Steak with Herb Compound Butter

Steak and Scallops with Chipotle Cream

Steak with Serrano Chili Chimichurri

Steak with Tropical Salsa

Steak with Bourbon Mushroom Sauce

Flank Steak Banh Mi Sandwiches with Sriracha Lime Mayo

Coffee and Chocolate Flank Steak Tacos

Double-Seared Beef Tenderloin

Beef Tenderloin Medallions on Creamed Spinach and Potato Mash

Beef Tenderloin Medallions with Red Wine and Portobello Mushroom Sauce

Beer-Braised Beef and Swiss Melt

Beef Goulash

Short Ribs with Pearl Onions and Balsamic Reduction

Deconstructed Cuban Boliche

Chapter 10: Pork

Korean Pork Ribs

Barbecue Pork Ribs

Honey Garlic Pork Ribs

Orange Hoisin Pork Chops

Thai Pork Chops with Green Curry Sauce

24-Hour Sous Vide Pork Belly

Curried Pork Tenderloin with Mint Yogurt Sauce

Herb and Garlic Pork Tenderloin with Rose Sauce and Gnocchi

Pork Carnitas with Pico de Gallo

Barbecue Pulled Pork

Pulled Pork Shepherd’s Pie

Asian Pork Lettuce Wraps

Chapter 11: Seafood

Korean Shrimp

Garlic Butter Shrimp

Pasta with Shrimp and Roasted Red Pepper Cream Sauce

Shrimp Creole

Salmon with Edamame and Corn Succotash

Salmon with Orange Butter Sauce and Pickled Fennel

Salmon with Sun-Dried Tomato Basil Compound Butter

No-Fuss Scallops

Jerk Fish Tacos with Pineapple Coconut Salsa

Mahi-Mahi with Blush Sauce and Pasta

Mahi-Mahi with Peach and Mango Chutney

Halibut with Sicilian Ragu

Chapter 12: Other Meats

Holiday Turkey Breast

Turkey Breast with Pistachio Mushroom Dressing

Turkey Breast with Apple Cranberry Chutney

Succulent Duck Breast

Duck Breast with Basil Pesto and Pomegranate Reduction

Herb-Infused Lamb Chops

Lamb Chops with Lemon Mint and Black Olive Butter

Lamb Chops with Roasted Grapes and Feta

Rack of Lamb with Caper Cream Sauce

Moroccan Rack of Lamb with Mint Garlic Yogurt Sauce

Venison Steak with Chipotle Lime Compound Butter

Oxtails on Roasted Garlic Potato Mash

Alligator Po-Boy Sandwiches with Cajun Mayo

Chapter 13: Vegetables and Other Sides

Green Bean Almandine

Honey Ginger Carrots

Mashed Potatoes

Maple Butternut Squash Purée

Leek and Cauliflower Purée

Szechuan Broccoli

Buttered Corn on the Cob

Ratatouille

Chickpea and Carrot Moroccan Stew

Wild Mushroom and Leek Risotto

Risotto with Parmesan and Peas

Chapter 14: Desserts

Apple Crisp

Dulce de Leche

Spiced Pumpkin Purée

Peaches with Brandy

Strawberries and Grand Marnier

Crème Anglaise

Pears with Port

Mango Pistachio Rice Pudding

Rum Raisin and Pecan Rice Pudding

Eggnog

Chapter 15: Pickles, Relishes, and Chutneys

Pickled Dilly Beans

Bread and Butter Pickles

Garlic Dill Pickle Spears

Spicy Pickled Fennel

Vietnamese Pickled Carrots and Daikon

Pickled Red Onions

Pickled Jalapeño Escabeche

Pickled Turnips

Zucchini Relish

Sweet Cucumber Relish

Tomato Pineapple Chutney

Peach and Mango Chutney

Appendix A: Time and Temperature Charts

Appendix B: Resources

Sous Vide Machines

Vacuum Sealers

Helpful Websites

Other Excellent Books on Sous Vide Cooking

Other Tools and Equipment

Introduction

Even though sous vide has been used in restaurants for years, it was not until recently that this fairly new culinary technique started to pop up in home kitchens around the world. Sous vide will open the door to a whole new way for you to cook food and make delicious dishes by placing food in a food-safe bag, sealing it, and cooking it in a water bath.

In this book, you’ll find all the information you need about how to cook sous vide. You’ll need to get some kitchen tools, such as a sous vide machine, vacuum sealer, and other accessories—this book will walk you through all the different types of products available. Sous vide follows some basic steps almost every time, and this book will clearly map them out, step by step, so that you can make the most of your sous vide machine.

You’ll also find more than 130 mouthwatering recipes, all using the sous vide method. While there are some other cooking tools used in these recipes, including the stovetop, oven, deep fryer and more, the heart of all these recipes is sous vide. The recipes are broken down both by meal type, like breakfast, dessert, soup, or appetizer, and by food type, like beef, pork, seafood, or vegetables. Be sure to check out the sidebars found throughout the book for special information, answers to commonly asked questions, or ways to make modifications to a recipe.

The instructions, temperatures, and times in this cookbook are meant to be a reference and resource for you as you enter into the world of cooking sous vide. Since sous vide is all about precision, there are many factors that can impact the sous vide cooking process. Details like the thickness and shape of the meat, the quality and freshness of the meat used, the temperature of the meat being dropped into the water, and the temperature and size of the sous vide water bath, are just a few factors that contribute to the cooking process. These specifics, and more, will impact how long the cooking will take and when the food is safe to eat. With that in mind, not every recipe, temperature, or time guideline will work with every situation. Along with this cookbook, please use resources like the your sous vide machine manual, FDA, USDA, your local public health cooking guidelines, and your own common sense when cooking sous vide.

Please use this book as a launching point for sous vide cooking. Feel free to change up the recipes once you’ve mastered them—switch up the spices, sauces, or other ingredients. Experiment with the recipes in this book and make your own creations. Cooking should be fun!

Chapter 1

Understanding This New Culinary Trend

Innovation is something that people generally love. Whether it is a new feature in a smartphone, gel in the soles of shoes, or some new way to play a video game, development of new ideas and technology is always popular. The kitchen is not immune to innovation—quite the contrary in fact. There always seems to be some new gadget, appliance, or tool developed to make cooking easier. Recently, a new culinary trend has been gaining steam in the home kitchen. Sous vide, which has been used in restaurants and commercial kitchens since the 1970s, has started to see significant growth in the home kitchen market. With the development of sous vide kitchen appliances specifically designed for the home cook, this new way to cook is really growing in popularity.

What Is Sous Vide?

The term sous vide is French and the direct translation is under vacuum. This method cooks food that has been placed in a food-safe bag and vacuum sealed. Once the food is sealed in the bag and all the air removed, it is then placed in a temperature-controlled water bath. Since water is a much better conductor of energy than air, the water that surrounds the bag, and comes right up against the food, heats all that is in the bag in an efficient and effective way. Once the bag has been in the water for the allotted time, the food is removed from the bag and often ready to be served. It is that easy.

Sous and vide are both French words, with sous meaning under and vide meaning vacuum. Together these words describe the technique that is used in sous vide cooking, where meat or other food is vacuum sealed in a food-safe bag, dropped in a hot-water bath, and then cooked.

How Does It Work?

The basic premise of most cooking, whether using an oven, stovetop, or grill, is that the heat is generally much higher than the target internal temperature of the meat. Consider cooking a steak on the grill. The grill is fired up and the lid is closed to get that grill very hot. Usually grills get up to 500°F+, which is an extremely high heat and great for getting that nice sear on a steak. The steak goes on the grill, and due to the high temperature, it will not take long to cook the steak. For a rare steak you will need to cook it until the internal temperature is about 130°F. Since the grill is way hotter than that, you must watch the steak and time when to remove the meat from the grill. Leaving it on the grill too long will overcook the meat. If the meat stayed on the grill it would eventually reach the actual temperature of the grill itself and develop a texture something like leather. Sous vide, however, uses a completely different approach.

Can I cook sous vide by heating water on the stove?

Not really, because sous vide machines are built to maintain a consistent temperature with very little variance. The stovetop elements regularly go on and off to keep adding heat to the pot. This will create too much swing in the temperature to effectively cook sous vide.

When the vacuum-sealed meat is dropped into a sous vide water bath, the temperature of the water is the same as the target temperature of the meat. Therefore, if you want a juicy medium-rare strip loin steak, the temperature of the water will be around 134°F. Sous vide machines are precise and control the temperature very well, holding it at 134°F for the entire cooking time. While the meat will obviously take longer to come to the target internal temperature of 134°F, since the heat around it is much lower than that of the grill, once it reaches the target temperature, it will not overcook. While it sounds crazy, this is completely true. A steak can be completely cooked and reach 134°F in 1 hour, but it can stay in the water bath for many more hours and not overcook.