2024 the best steak recipes review
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(as of Dec 20, 2024 18:23:08 UTC - Details)
Tips, tricks, and secrets for using sous vide to make no-fail, mind-blowing barbeque
Packed with professional tips, helpful photos and step-by-step tutorials, this book shows how to use your sous vide’s precision temperature control to cook moist, flavorful meats every time.Then it goes further.
Author Greg Mrvich reveals his proven techniques and secret tricks for juicy, tender meat with a crispy, caramelized bark and perfect, smoky flavor. With options for finishing outside in your smoker or on the grill, the book’s 50 recipes cover everything from backyard classics to gourmet creations, including:
•Barbecue Beef Brisket
•Cedar-Plank Chicken Breast
•Carne Asada Tacos
•Mediterranean Lamb Kebabs
•Turkey Skillet Stew
•Seared Wasabi Ginger Crusted Tuna
•Santa Maria Tri-Tip
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What's on the Menu Tonight?
From Hawaiian BBQ and wild game to foil packets and sous vide, these cookbooks have your go-to recipes waiting.
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Hawaiian BBQ Sous Vide Foil Packets Open Flame Wild Game Griddle BBQ
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Publisher : Ulysses Press (January 27, 2021)
Language : English
Paperback : 144 pages
ISBN-10 : 1612437818
ISBN-13 : 978-1612437811
Item Weight : 12.8 ounces
Dimensions : 7.5 x 0.34 x 9.25 inches
Reviewer: Peter Hamblin
Rating: 5.0 out of 5 stars
Title: Perfect BBQ Every Time
Review: You have probably heard of the Sous Vide technique and that is why this cookbook is on your list. If you are ready to try cooking multiple types of meat using the vacuum-sealed technique that provides precise temperature control, with no worry about overcooking â then this book is for you. Sous-Vide BBQ gives chefs the history of grilling and clear understanding of the cooking techniques and the top BBQ sauce varieties. I appreciated not just the good explanations of the equipment, but the photographs that meant I would not go wrong! Each recipe comes with step-by-step directions, the prep time and cooking time, and main ingredients, with many photographs. And how fun to work through Sous-Vide BBQ from beef, pork, poultry, lamb, fish, vegetables and even fruit. The Grill Master author maintains his informative and conversational style from his outdoor cooking videos to make all directions very easy to follow.
Reviewer: Ann
Rating: 5.0 out of 5 stars
Title: This is a great book with great recipes
Review: This is a great book with great recipes. The illustrations are very well done. Very colorful and the food looks very appetizing. The directions for using the Sous Vide method of cooking is explained with step by step directions and easy to follow. Recipes are divided into food type categories; Beef (13 recipes); Pork (9 recipes); Poultry (11 recipes); Lamb (4 recipes); Fish (5 recipes); Vegetables (6 recipes); Fruit (dessert) (3 recipes). There is also a conversion guide that is very helpful. This is a perfect method of cooking for large crowds and for foods served over a long period of time. Much prep and planning is needed for Sous Vide cooking. Meats take hours sous vide, but only minutes on the grill. The great thing about Sous Vide is that you get the same results every time. GREAT TASTE and consistancy.
Reviewer: gabrielle h
Rating: 4.0 out of 5 stars
Title: Love it!
Review: Have already made a few recipes out of here. Super easy to follow!
Reviewer: AwesomeBEA
Rating: 5.0 out of 5 stars
Title: I'm sold on sous vide
Review: Greg Mrvich knows what he's doing. From the beginning, Mrvich breaks down types of grilling/barbecuing and the proper uses of each. Mrvichâs instructions are clear and descriptive, with pictures that makes it easy for the reader to follow along. Combining sous vide with the grill, we have meat cuts that are juicy and do not give up the essence of grilling. Some of my favorite recipes are the maple glazed pork belly BLT, the huli huli chicken, SoCal chicken club sub, mediterrean lamb kebabs, sirloin steak sandwich, grilled warm potato salad, world's best fish tacos, and the grilled shrimp with spicy lime butter. Cook time varies between meats but sous vide cuts the effort down drastically and the cook can walk away and know the meat will the actually the temperature they need it to be when they come back to it.
Reviewer: Victor Wolansky
Rating: 3.0 out of 5 stars
Title: So so... not that good of a book. Plenty of mistakes.
Review: So so. The first thing I noticed was a bag with a steak and a huge piece of butter in the bag. Everyone that knows Sous Vide well knows that you donât put butter in the bag with a steak.
Reviewer: Francesca
Rating: 5.0 out of 5 stars
Title: to the âimmersion techniqueâ and pretty much everything in between
Review: BBQ lovers rejoice! According to Greg Mrvich, Sous vide is a culinary technique that utilizes precise temperature control to deliver consistent results. The book walks you through every step, from what kind of grill to use, to what kind of charcoal, to the âimmersion techniqueâ and pretty much everything in between. The book gives a wide range of recipes, including steaks, burgers, and tacos, as well as sides (some of which are vegetarian!). The recipes have fairly simple ingredient listsâ almost all of which you could either buy in a local grocery store or you may already have them at home! Sous vide is definitely a technique that takes some patience and practice, but this book gives you all the tools you need for success!
Reviewer: Ron Simmons
Rating: 5.0 out of 5 stars
Title: Sous-Vide great recipes
Review: I recommend this book to anyone whom wants to discover new tastes and a neat way of cooking which is fun, fun, fun!
Reviewer: Geoff Dolman
Rating: 4.0 out of 5 stars
Title: A good book for the library, but not exactly what I was looking for: fewer reecipes and more about and how to content
Review: If i could, I'd give 3.5 stars. The recipes are well written and easy to follow, and the ingredients seem to me to be well thought out. I have been using sous vide for about 7 months, and I find it a fantastic cooking tool that is easy to use (set and forget until it's done). I also love BBQ, especially smoking with a pellet grill and/or a kamado grill. What I was looking for was fewer recipes and way more about the science and history of sous vide and an extensive guide in how to use it to best advantage, in a general sense applicable to all kinds of foods. The intro, what there was of it, had good information, but I can figure out recipes -- I want to know how to make the best use of the tools and techniques of sous vide.With respect to the recipes, although it may be presumptuous to critique the recipes -- I am sure Mr. Mrvich has done extensive testing, but from my sous vide Q, I would say I'd lower the sous vide pretty much across the board and increase the sear or smoke time after sous vide. The smoking and grill sear times seem very brief. I'm not sure 30 seconds or 2 minutes is enough time to get a good sear or 90 minutes enough smoke time. With a lower sous vide, there would be more time available for finishing without over cooking. For example, instead of 130 or 140 degrees, I have had good results from a 110-120 bath and a longer smoke or sear. For tougher meats needing a higher cook temperature. I might try 140-150 instead of 160, again to give more time for finishing. I think 3 stars is not fair -- this book is better than that, but 4 might be a bit high. It is great fun to experiment with different temperatures and times. So I am glad I have this book in my library, and so far, it is the only sous vide BBQ book I've seen.I am eagerly awaiting the American Test Kitchen book on sous vide coming in September.
Reviewer: Ingrid Cernicchi
Rating: 4.0 out of 5 stars
Title:
Review: Précis et bonnes recettes
Customers say
Customers find the recipes in the book great, neat, and fun. They also appreciate the clear and descriptive instructions with pictures. Readers say the book walks them through every step, from what kind of grill to use to what kind of conversion guide is very helpful. They mention the results are consistent and the meat cuts are juicy.
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