SOUS VIDE: The Art of Precision cooking

Description

The Art of Precision cooking is a glimpse into the world of sous vide cooking showcasing everything from curing and smoking techniques to fish, meat, vegetables, fruit and butter recipe ideas. This is the 1st British sous vide recipe book with over 100 recipes. Each recipe is based around the core product within it, whether that is meat, fish or vegetables and the sous vide times and temperatures to achieve a perfect finish. Each recipe has a dish suggestion and chef's tip. At the start of the book are many different brines, cures, butters and marinades that will sit beautifully with many of the dishes. Hopefully this will get your creativity flowing! All measurements use the metric system. Contents Introduction Sous Vide vs Conventional Cooking Methods Vacuum packing is a method of packaging, storing, presenting and then cooking food Benefits of sealing food under vacuum Tools for the job Food safety Cooking from this book What is compression? What is brining? What is smoking? What is curing? Compressions Pickled Compressed Apple Compressed Pineapple Compressed Strawberry Compressed Pear Curing Wet Cure Dry Cure Whisky and Orange Cure Stout Cure Preserved Orange Cure Barbeque Sauce Butters Basil Tomato and Parmesan Butter Truffle Butter Masala Butter Barbeque Butter Spiced Butter Lime and Vanilla Butter Herb Butter Tamarind Butter Sauce Orange, Chestnut and Cranberry Butter Smoking Oak Smoked Butter Applewood Smoked Brie with Honey Smoked Cranberry Relish Pickling Pickling Liquor Sugar Stock Marinades Masala Marinade Fish Salmon smoked Salmon with Whisky and Orange Cured Cod Halibut Confit Smoked Mackerel Masala Monkfish Rolled Lime and Vanilla Skate Seafood Burger Pollock Confit Tuna Belly Wild Sea Bass Lobster Langoustines Meat Pork Belly Smoked Pork Belly Pork Cheeks Pork Fillet Baby Back Pork Ribs Chinese Five Spice Pork Chops Festive Ham Whole Spatchcock Chicken Coconut Spiced Chicken Chicken Supreme Tandoori Chicken Confit Chicken Wings Turkey Breast Pheasant Pigeon Duck Supreme Confit Leg of Duck Ox Cheek Fillet of Beef Rib Eye Steak Sirloin of Beef Rump Cap of Beef Beef Onglet Beef Burger Spiced Lamb Meatballs Butterflied Leg of Lamb Lamb Sweetbreads Lamb Neck Fillets Lamb Breast Rump of Lamb Loin of Lamb Smoked Best End of Lamb Shoulder of Lamb Venison Loin Accompaniments Roasted Onions Smoked Onions Truffle Leeks Baby Carrots Baby Parsnips Corn on the Cob Fennel Butter Poached Asparagus Smoked Cauliflower Cheese Purée Portobello Mushroom with Garlic Pumpkin Beetroot Truffle Poached Egg Sous Vide Free Range Egg Smoked Crème Fraîche and Poached Egg Yolk Fruits Spiced Tangerines Clementines Spiced Oranges in Saffron Blackberries Mulled Blueberries Strawberries Pear Mango Plums with Amaretto and Tarragon Peaches and Almond Cream Rhubarb Poached with Orange and Champagne Apricots Pickled Apple Candied Toffee Apple Pineapple Braised with Rum and Cardamom Watermelon Gooseberries Ice Cream Custard for Ice Creams Toast Ice Cream Anise Ice Cream Walnut Ice Cream Balsamic Ice Cream Sesame Ice Cream Truffled Honey Ice Cream Chocolate Ice Cream Gingerbread Ice Cream Thyme Ice Cream Cocktails Bellini Mulled Wine Eggnog Snowball Sloe Gin and Blackberry Cocktail Passion Fruit Mojito Time + Temp