Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook] - Couverture rigide

Fetterman, Lisa Q.; Halm, Meesha; Peabody, Scott

Couverture rigide

ISBN 10 : 0399578064 ISBN 13 : 9780399578069

Editeur : Ten Speed Press, 2016

Synopsis

A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection.

Now, from the creator of Nomiku—the first affordable sous vide machine—comes 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 Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks.

Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.

A propos du livre

À propos de l'auteur

Lisa Q. Fetterman is the founder and CEO of Nomiku, makers of the first home immersion circulator and the author of Sous Vide Made Simple. She has been featured in Wired, MAKE, and Forbes, and was named on both Forbes’ 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. 
 
Scott 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 Sous Vide Made Simple as well as Sous Vide at Home.

Meesha Halm is a content strategist, cookbook whisperer, and digital storyteller. She is the author of more than 20 restaurant guides and cookbooks including The Balsamic Vinegar Cookbook and Savoring the Wine Country, and she is a co-author of Sous Vide Made Simple. 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.

Extrait. © Reproduit sur autorisation. Tous droits réservés.

JERK CHICKEN WINGS

Jerk 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.

SERVES 6 to 8 as an appetizer
SOUS VIDE COOKING VIDE TIME: 2 hours (or up to 6 hours)
ACTIVE PREP TIME: 20 minutes, plus 5 minutes to rest

MARINADE
1 bunch green onions, white and green parts,
coarsely chopped (about 3/4 cup)
1 to 2 Scotch bonnet or habanero chiles, coarsely chopped
2-inch piece fresh ginger, peeled and thinly sliced (about 1/4 cup)
5 cloves garlic, coarsely chopped
1 tablespoon fresh thyme leaves
4 teaspoons ground allspice
1 tablespoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated or ground nutmeg
2 teaspoons kosher salt
2 tablespoons dark brown sugar
2 tablespoons soy sauce
Juice of 2 limes (about 1/4 cup fresh lime juice)
3 pounds chicken wings separated into sections, discard wing tips or save for making stock
1 lime, cut into wedges, for serving

DO-AHEAD STRATEGY
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.


Preheat 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.

In 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.

When 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.

Remove 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.

Using 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.)

Détails de l'édition

• Éditeur: Ten Speed Press
• Date d'édition: 2016
• Langue: anglais
• ISBN 10: 0399578064
• ISBN 13: 9780399578069
• Reliure: Relié
• Nombre de pages: 288
• Coordonnées du fabricant: non disponible
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