2024 the best filet mignon recipes review
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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.
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Customer Reviews
4.4 out of 5 stars
2,516
4.6 out of 5 stars
103
4.6 out of 5 stars
2,293
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Cover
Chocolate Lava Cakes with Dulche de Leche
Stuffed Bell Peppers with Sausage and Corn
Beef Barbacoa Tacos
Will it Waffle?
Cooking food on your waffle iron is not just a novelty but an innovation that leads to a great end product, all while giving the cook the pleasure of doing something cool, fun, and vaguely nerdy (or giving a reluctant eater―your child, say―a great reason to dig in).
Will it Skillet?
53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet
Publisher : Workman Publishing Company (November 23, 2021)
Language : English
Paperback : 240 pages
ISBN-10 : 1523512334
ISBN-13 : 978-1523512331
Item Weight : 2.31 pounds
Dimensions : 8.5 x 0.63 x 8 inches
Reviewer: Mel
Rating: 5.0 out of 5 stars
Title: Clarifies the Process and Makes It Much Simpler!
Review: Love this book, as it really breaks down the steps you need to know to get comfortable with the sous vide as a home cook. In addition to a lot of background material for the sous-vide novice, there are also many unique takes on sous vide that you might not have considered previously. Itâs not just for steak! Scallops in the sous vide? They look amazing and I canât wait to try them. The variety of egg preparations is also unexpected. And cheesecake! The material is well-written and engaging, as all of his previous works are, and I plan to gift this pleasure of a book along with a sous vide and vacuum sealer to friends and family for the holidays. Love it!
Reviewer: T. Sampson
Rating: 5.0 out of 5 stars
Title: GREAT RECIPES
Review: This book is well worth the money. I just bought a Sous Vide and have tried several of the recipes. Not only does this book have the recipes but lots of good tips and hints.
Reviewer: Knockknock
Rating: 5.0 out of 5 stars
Title: THIS is the book I have been needing!
Review: Everything about this book is useful. Good information, no fluff, just enough to learn from but plenty to know. As a beginner I don't feel intimidated. As a pro I would appreciate the variety of recipes. I will be looking into other offerings of this author!
Reviewer: betsy
Rating: 4.0 out of 5 stars
Title: not what i was looking for
Review: i wanted a book with very basic recipes and cheap recipes. i not much of a cook and i do not want to tackle any elaborate recipes with more than four or five ingredients. you may love the book but i did not.
Reviewer: Lynne
Rating: 5.0 out of 5 stars
Title: Very good beginner book
Review: You won't regret purchasing. Very well written.
Reviewer: Ann
Rating: 3.0 out of 5 stars
Title: pretty basic
Review: The book was pretty basic. They explain well about using sous vide equipment. The recipes were ok, but nothing earth-shattering. Not a go to book, sadly. But the recipes were mostly easy to prepare and easy to find ingredients for.
Reviewer: Carrie amzshpr
Rating: 5.0 out of 5 stars
Title: Great pictures!
Review: This is a helpful book for those who are wanting to use a sous-vide. It was helpful for me to set up and use my machine.
Reviewer: Debbie Lee Wesselmann
Rating: 5.0 out of 5 stars
Title: Excellent Sous-Vide Instruction and Recipes, Even For This Experienced Sous-Vide Cook
Review: I have been using a sous-vide circulator for years so I'm not a beginner, but I'm always searching for new sous-vide ideas, with an eye toward what those recipes might mean for a newbie. How to Sous Vide is one of those cookbooks that answer critical questions in the how-to and why areas while still providing interesting recipes that aren't readily found elsewhere. Even as someone who knows sous-vide, I discovered facts I didn't know before. Some non-sous-vide tips, such as how to husk corn using the microwave, are golden. This book is one of the most comprehensive I've found on the technique. Bravo, Daniel Shumski.The cookbook is clear and easy-to-understand with an excellent introductory section. Like most sous-vide recipes, these usually start with basic sous-vide cooking -- say, a sous-vide chicken breast or a steak -- and then add things from stovetop or other cooking styles to complete the meal. As someone who frequently uses sous-vide, I always look for interesting combinations, and this book provides them. After all, once you understand sous-vide, you know how to cook a pork tenderloin or salmon. What you want is the spice/herb combinations or the extras. I especially appreciate the chapter on vegetables since carrots and asparagus in particular benefit from the process.Beginners should definitely get this book since they will probably need no instruction other than what Shumski provides. Those of us who are more experienced can still learn from the author. No matter your level, however, you'll find many great dishes to get the most out of your circulator.-- Debbie Lee Wesselmann
Reviewer: Francesco
Rating: 5.0 out of 5 stars
Title:
Review: My wife thinks Iâm being a Daniel Shumski completist by adding this to my Will It/How To collection, knowing I already sous-vide a lot and refer to excellent sites for recipes and guidance. However, I also already know how to use my waffle irons, Instant Pot, and cast iron skillets, yet learned SO much more from Mr. Shumskiâs other guides that Iâd be daft not to jump into How To Sous Vide with both feet, and I was NOT wrong. There is â as expected â a ton of new (and sometimes surprising) info in this book.
Reviewer: Kindle Customer
Rating: 5.0 out of 5 stars
Title:
Review: This book is filled with delicious recipes, however, it's the detailed instructions and handy tips that makes this book a must have.