This value pack includes all the essentials to get started cooking sous vide style. The water oven is designed specifically to bring the gourmet sous vide cooking method to kitchen countertops. Enjoy steak made at the desired doneness from edge-to-edge; vibrant vegetables; juicy tender chicken breasts; and ribs with tender meat falling off the bone. The water oven's sophisticated temperature controller keeps the water bath within one degree of the ideal temperature for hours or even days, producing meals with enhanced flavours and nutritional benefits. Gourmet-quality meals are at your finger tips; simply season the raw meat or vegetables; vacuum seal in a food-grade bag; simmer in the water oven, sear or sauce if desired, and serve.
The vacuum sealer is powerful, compact and easy-to-use. It can be used to vacuum and seal foods, or to seal only when packaging liquids and marinades. The sealer is a must-have for vacuum sealing foods for cooking sous vide, but is also ideal for keeping food fresh longer in the refrigerator, freezer, or pantry; securing small items for storage or shipping; and packing items water-tight for camping, backpacking, or travel.
In Easy Sous Vide discover delicious recipes for chicken, beef, pork, and vegetables, plus basic instructions and tips. Make this book your easy sous vide guide to four-step, four-star meals. When you cook sous vide, you adjust your cooking to your schedule instead of your schedule to your cooking, and Easy Sous Vide will show you how. Each section begins with an easy four-step sous vide recipe with less than 15 minutes hands-on time, followed by recipes for simple serving variations. From one sous vide poultry recipe, you can cook an easy meal and save additional portions for future recipes. Chicken teriyaki with bok choy and mushrooms; chicken with artichokes, sun-dried tomatoes, and spinach; chicken marinara — all from one sous vide chicken recipe. An instructional DVD is also included.
Sous vide is an extremely effective method of cooking whereby food is vacuum-sealed in airtight pouches and submerged in a water bath at precisely controlled temperatures — often lower than those used in traditional ovens, but for a longer time. This technique is respected by gourmet chefs for its reliability and improved food quality. Sealing food in pouches keeps in the juices, nutrients, and aroma. In sous vide cooking, food is usually cooked at the same temperature it would be served at, the use of temperatures much lower than those used in conventional cooking results in much higher succulence. The exclusion of air in the cooking process also allows the cooked food to be stored, still sealed and refrigerated, for considerable times — food can be cooked months in advance and frozen then simply defrosted and seared to warm.