{"product_id":"sous-vide-at-home-isbn-9780399578069","title":"Sous Vide at Home","description":"\u003cb\u003eA beginner’s guide to sous vide, offering 100+ tender and succulent dishes cooked to perfection—from the creator of Nomiku, the first affordable sous vide machine\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e“\u003ci\u003eSous Vide at Home \u003c\/i\u003egives every home cook the techniques and recipes they need to revolutionize the way they make food.”—Hugh Acheson, author of \u003ci\u003eHow to Cook\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eLearn how to make the perfect sous vide meal with this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like \u003cb\u003ePerfect Sous Vide Steak and Duck Confit\u003c\/b\u003e, and next-level appetizers like \u003cb\u003eDeep Fried Egg Yolks\u003c\/b\u003e.\u003cbr\u003e\u003cbr\u003eIncluding over 100 recipes for everything from \u003cb\u003eHalibut Tostadas, Grilled Asparagus with Romesco,\u003c\/b\u003e and \u003cb\u003eChicken Tikka Masala,\u003c\/b\u003e to\u003cb\u003e Dulce de Leche, Hassle-Free Vanilla Ice Cream,\u003c\/b\u003e and even homemade \u003cb\u003eCoffee-Cardamom Bitters\u003c\/b\u003e,\u003ci\u003e Sous Vide at Home\u003c\/i\u003e has you covered for every occasion.CONTENTS\u003cbr\u003e\u003cbr\u003eForeword by Dominique Crenn 1\u003cbr\u003e Preface: Nomiku, A Love Story 3\u003cbr\u003e Introduction 5\u003cbr\u003e Getting Started 11\u003cbr\u003e\u003cbr\u003eEGGS 19\u003cbr\u003e FISH AND SHELLFISH 39\u003cbr\u003e POULTRY 69\u003cbr\u003e MEATS 115\u003cbr\u003e VEGETABLES 169\u003cbr\u003e DESSERTS 199\u003cbr\u003e COCKTAILS AND INFUSIONS 229\u003cbr\u003e BASICS, SAUCES, AND CONDIMENTS 255\u003cbr\u003e\u003cbr\u003eMeasurement Conversion Charts 272“Food has changed. Cooking has changed. Now we must choose our guides to show us the new ways of creating fantastic meals, and one of my favorite guides is the visionary Lisa Fetterman, who has such dynamic zeal for the act of cooking that it is hard not to follow her ebullient lead. \u003ci\u003eSous Vide at Home \u003c\/i\u003egives every home cook the techniques and recipes they need to revolutionize the way they make food.”\u003cb\u003e—Hugh Acheson, author of \u003ci\u003eA New Turn in the South\u003c\/i\u003e and chef\/owner of Five \u0026amp; Ten, Empire State South, The National, and The Florence\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e“Lisa is an obsessive visionary who just wants to make the modern world a tastier, inspired place. As a curious home cook turned neurotic chef, bringing professional techniques into the home kitchen is always a thrill. The ability to cook sous vide with an immersion circulator on and off the clock excites me to no end!”\u003cb\u003e\u003cb\u003e—\u003c\/b\u003eChristina Tosi, chef\/founder\/owner of Milk Bar\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Lisa has taken what is viewed as the chef’s trick and turned it into another great tool for the home cook. With great recipes and easy to follow instructions, \u003ci\u003eSous Vide at Home\u003c\/i\u003e will make Nomiku the new crockpot.”\u003cb\u003e\u003cb\u003e—\u003c\/b\u003eChris Cosentino, \u003ci\u003eTop Chef Masters\u003c\/i\u003e winner and chef\/owner of Cockscomb\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e“\u003ci\u003eSous Vide at Home\u003c\/i\u003e is a welcome introduction to the most important kitchen innovation of recent times: precise low-temperature cooking, which makes it easier than ever for chefs and home cooks alike to get consistently delicious results.”\u003cb\u003e\u003cb\u003e—\u003c\/b\u003eHarold McGee, author of \u003ci\u003eOn Food and Cooking\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\"A great compendium of delicious techniques culled from restaurant innovation and brought to the home in a fashion that simplifies cooking a meal rather than complicating it.”\u003cb\u003e\u003cb\u003e—\u003c\/b\u003eLars Williams, research and development chef at noma\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"This is a terrific introduction to one of the most popular new cooking tools, and a fine accompaniment to the appliance.\"\u003cb\u003e—\u003ci\u003ePublishers Weekly\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\"Any chef worth her kosher salt will tell you that sous vide (or, cooking vacuum-sealed food in a water bath at a controlled temperature) is a miracle technique and easier than you think. Lisa Fetterman's book makes the technique remarkably approachable with recipes that would be interesting and worthwhile even if sous vide didn't make them easy enough to make in your sleep.\" \u003cb\u003e—Susan T Chang, NPR\u003c\/b\u003eLisa Q. Fetterman is the founder and CEO of Nomiku, makers of the first home immersion circulator and the author of \u003ci\u003eSous Vide Made Simple. \u003c\/i\u003eShe has been featured in \u003ci\u003eWired\u003c\/i\u003e, MAKE, and \u003ci\u003eForbes\u003c\/i\u003e, and was named on both \u003ci\u003eForbes\u003c\/i\u003e’ and Zagat Survey’s 30 Under 30 lists for her pioneering work in the food space. Lisa earned a BA in Journalism from NYU and honed her culinary sensibilities working at some of the top restaurants in the country, including Babbo, Jean-Georges, and Saison. \u003cbr\u003e \u003cbr\u003eScott Peabody is a professional chef with more than a decade and a half of experience. He attended the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, toiling in the kitchens of renowned chefs Jean-Georges Vongerichten and Thomas Keller, where he was initiated into the mysteries of sous vide cooking. Scott provided the recipes and culinary direction for \u003ci\u003eSous Vide Made Simple\u003c\/i\u003e as well as \u003ci\u003eSous Vide at Home\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003eMeesha Halm is a content strategist, cookbook whisperer, and digital storyteller. She is the author of more than 20 restaurant guides and cookbooks including \u003ci\u003eThe Balsamic Vinegar Cookbook\u003c\/i\u003e and \u003ci\u003eSavoring the Wine Countr\u003c\/i\u003ey, and she is a co-author of \u003ci\u003eSous Vide Made Simple\u003c\/i\u003e. She’s served as a local editor for Zagat Survey, video producer for Tastemade, and cookbook editor at Collins. Her writing and videos have appeared on The Food Network, Tasting Table, Zagat, Michelin, Bravo, and Tastemade.JERK CHICKEN WINGS\u003cbr\u003e\u003cbr\u003eJerk chicken is one of Jamaica’s most celebrated culinary exports, and with good reason. Here, I bring that combination of sweetness, acidity, warm spices, and chile heat to chicken wings. By cooking the wings directly in the marinade, you’re able to quickly coax the flavors of the spice paste into the meat, eliminating the need to marinate them overnight. In addition, cooking the wings low and slow with controlled heat helps break down their collagen, making them ultratender and juicy, ready to be broiled for a crispy finish with no fear of drying them out. I like to take these wings to potlucks because they can be cooked in advance and then rewarmed in an oven or on a grill.\u003cbr\u003e\u003cbr\u003eSERVES 6 to 8 as an appetizer \u003cbr\u003eSOUS VIDE COOKING VIDE TIME: 2 hours (or up to 6 hours) \u003cbr\u003eACTIVE PREP TIME: 20 minutes, plus 5 minutes to rest\u003cbr\u003e\u003cbr\u003eMARINADE\u003cbr\u003e 1 bunch green onions, white and green parts,\u003cbr\u003e coarsely chopped (about 3\/4 cup)\u003cbr\u003e 1 to 2 Scotch bonnet or habanero chiles, coarsely chopped\u003cbr\u003e 2-inch piece fresh ginger, peeled and thinly sliced (about 1\/4 cup)\u003cbr\u003e 5 cloves garlic, coarsely chopped\u003cbr\u003e 1 tablespoon fresh thyme leaves\u003cbr\u003e 4 teaspoons ground allspice\u003cbr\u003e 1 tablespoon freshly ground black pepper\u003cbr\u003e1\/2 teaspoon ground cinnamon\u003cbr\u003e1\/2 teaspoon freshly grated or ground nutmeg\u003cbr\u003e 2 teaspoons kosher salt\u003cbr\u003e 2 tablespoons dark brown sugar\u003cbr\u003e 2 tablespoons soy sauce\u003cbr\u003e Juice of 2 limes (about 1\/4 cup fresh lime juice)\u003cbr\u003e 3 pounds chicken wings separated into sections, discard wing tips or save for making stock\u003cbr\u003e 1 lime, cut into wedges, for serving\u003cbr\u003e\u003cbr\u003eDO-AHEAD STRATEGY\u003cbr\u003e The jerk marinade can be made in advance and refrigerated for up to 1 week or frozen for up to 2 months. The cooked chicken can be chilled in the bag in an ice water bath for 20 minutes and then refrigerated for up to a week. Increase the time under the broiler to about 15 minutes to ensure that the wings are well browned and heated through.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003ePreheat your sous vide bath to temperature to 77°C (170.6°F). While the water is heating, make the marinade. Combine all of the ingredients in a blender or food processor and pulse until a rough paste forms, about 1 minute.\u003cbr\u003e\u003cbr\u003eIn a large bowl, toss the chicken with the marinade, mixing well to coat evenly. Transfer the chicken, along with any marinade left in the bowl, to a gallon-size freezer-safe ziplock bag. Press the bag flat to ensure that the chicken wings are arranged in a single layer and then seal using the water displacement method.\u003cbr\u003e\u003cbr\u003eWhen the water reaches the target temperature, lower the bagged wings into the water bath (making sure the bag is fully submerged) and cook for 2 hours.\u003cbr\u003e\u003cbr\u003eRemove the bag from the water bath and set aside the wings to rest for 5 minutes. Position an oven rack in the center of the oven and preheat the broiler.\u003cbr\u003e\u003cbr\u003eUsing tongs, transfer the chicken wings to a nonstick baking pan or a disposable aluminum foil pan, arranging them in a single layer and spooning about . cup of the marinade over them, leaving behind the excess for basting. (You can also finish the chicken on a well-oiled grill rack over a hot fire.)","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46305184809189,"sku":"NP9780399578069","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780399578069.jpg?v=1767737013","url":"https:\/\/k12savings.com\/products\/sous-vide-at-home-isbn-9780399578069","provider":"K12savings","version":"1.0","type":"link"}