I would like to invite you to check out a new cookbook we will be using in our home. The new cookbook is called The Complete Sous Vide Cookbook published by Chris McDonald.
My family has been trying to eat healthier so I have been watching Cooking Shows on TV so I can get new ideas of ways to cook dinner and to find new recipes my family will eat.
The other day I saw one of the cooks using Sous Vide and I saw them make Buttermilk Fried Chicken. David was watching the show with me and let me know he would like to try this method of cooking.
For Valentines I picked up The Complete Sous Vide Cookbook and Instant Pot Accurate Slim Sous Vide Immersion Circulator for our family for Valentines Day.
Now that David has switched jobs I have been taking over the cooking and I am tired of making the same dishes all the time and I believe with these items I will be able to make new healthy recipes my family will enjoy.
Restaurant-quality food at home with the simple press of a button.
What technique have restaurants been using for more than 30 years to get perfectly cooked food? Their secret: sous vide, a simple and foolproof technique that involves cooking at precise temperatures. Conventional methods can often result in under- or overcooked food, but with sous vide, it will always be done to tender perfection. Entertaining becomes effortless and your guests will be blown away by the sublime textures and flavors. You’ll be wondering if you’ve really been tasting food for your whole life.
Critically acclaimed chef Chris McDonald has years of experience with using sous vide devices. He presents all his tips and techniques for preparing and cooking a variety of types of meat, poultry, fish, seafood, vegetables, eggs and desserts. More than 175 recipes highlight his experiences cooking in different parts of the world, such as Ribeye Steak with Chimichurri Sauce, Venison Loin with Savoy Cabbage and Chestnuts, Georgian Pork Shoulder Roast with Pomegranate Glaze, Buttermilk Fried Chicken, Drunken Duck Ramen with Sous Vide Egg, Aloo Gobi, and Crème Brûlée. He also shares his wealth of knowledge about global ingredients, DIY butchery, food substitutions, selecting cuts of meat and types of fish, and much more. This is the book for anyone looking to cook sous vide, from the most basic beginner to the experienced home cook.
Preview:
Restaurant-quality food at home with the simple press of a button.
- Creates Quality Dishes – Accu Slim Sous Vide Immersion Circulator prepares high-end restaurant quality dishes at home, turning home cooks into gourmet chefs
- Consistent Cooking – Accu Slim Sous Vide Immersion Circulator creates and maintains an even and accurately controlled cooking water-bath for perfect cooking results each and every time
- Sous vide cooks easily, cooking times range from 10 minutes to 72 hours and temperature ranges from 104F – 195F / 40C – 90C
- Easy-to-Use – Easy-to-read display, touch-screen digital controls, lightweight stainless steel with a rubber coating on the handle.
- Active Pump System – Accu Slim Sous Vide Circulates water without relying on convection currents, resulting in uniformly heated water bath free of hot or cool spots.
- Includes a 12V DC motor – Extremely quietly and has enhanced durability in comparison to standard AC motors used. Motor stops when removed from the water.
- Clamps securely – To the 6 and 8 Quart inner pot either in or out of the Instant Pot, and can be used with or without an Instant Pot.
Thank you,
Glenda, Charlie and David Cates
