Sous-Vide at Home

[rotuts]

Well Im no book reviewer  , but ive seen a few.  This book showed up at my Library system :

 

https://www.amazon.com/Sous-Vide-Home-Technique-Perfectly/dp/0399578064

 

as you can see  SV is becoming more main-stream and that now includes  traditional Cook Books .

 

I liked this book for several reasons :

 

if offers the traditional set of pics of ( most ) finished dishes .   foOd pOrn . no matter.  if that gets you interested in SV : great !

 

this does have several pages on eggs :  pp 18 - 37  w pics to get  you interested.  eggs  ( i.e. yolks ) are one of the many items that allow SV to shine.

 

here are a few page pics for Review Purposes :

 

 

 

they did a few things that are minor irritants that they might have done better :

 

they offer temps some times in both C and F in the Rx :  60 C ( 140 F )   but not all the time. that should be all the time. Or pick one or the other.

 

if you can read a Rx above,  they offer an upper explanation,    then  a mid-level summary w  'Serves , SV cooking time , Active prep time '.

 

It would have been much better under the SV section to both include the SV time and temps.  Huff Puff you say ?  being a Crusty SV'der

 

that's the first place I look and it defines trueSV and sets up the Rx. small potatoes. this info is in the Rx's  but would have been nice right there.

 

This might be a nice book ( w the fOod pOrn)  to get people going and moving to SV    ...........

 

for someone new to SV

 

there is of course  Baldwin  ( book and On-Line ) and the extensive knowledge here  

 

would nicely supplement this sort of book  ......  for NewBee's

 

I think the pics might get more traditional CookBook-ies more interested in SV

 

that being said , I have not made any of the Rx's .  I did read a few , and think they might work.  some quite well.

[gfweb]

Rxs look tasty.

A problem with the Baldwin book is that the recipes are not outstanding and the photos are so-so. At the time it was great if only for the time/temp tables alone. I still use the tables but there's so much online that I don't really need it.

[rotuts]

I also use the book just for the time / temp tables and the notes ive penciled in on those tables.

 

Ive never used an Rx  which is not to say they are not good ones .

 

Ill add one more Rx :  not only to I like GTChicken , I don't fry  ( im thinking about it )  and indeed

 

the Huff Puff's may well ......

 

I would very much like to taste a fine GTC of the original not sweet original version from Taiwan.

 

in this Rx  flavorings are added to the Chicken and SV'd together.

 

Ive done this a lot w various Chili paste's  ( Thai , Chinese , etc )   then used the result over rice etc etc :

 

 

 

 

 

Id not Huff etc too much on what GTC is

 

unless you enjoy it

 

I do like this book.

[Anna N]

@rotuts

 

 I would be very interested in your opinion of this book if it shows up in your library.

 

Click

 

it is not available as a Kindle edition which is very unfortunate. 

[rotuts]

interewting

 

its not there yet.  I noted this book when I gave the ref.  to the SVH

 

Ill request it.  they almost always get my requests if the books are not in the library system,

 

I could travel over to Dover , when I used to go some time ago with my Lab  Ridge  ( nice trails  etc )

 

and they always got my suggestions  Toot Sweet.

 

Ill let you know what happens

 

it will show up eventually.

 

Now for the Real News :  it does interest me

 

its possible Ive had a small Personal Beverage   very small

 

I have 2 -3 loads of wood to bring in ...  for MC's comfort  i.e. the Wood Stove  ...

 

I bought this book and the Hip Pressure cooking book  ( as Ive worn out the Library's copy   needing a slight Amazon Boost for Free Shipping )

 

Im a Sub-Prime for to person    I enjoy this every day 

 

Im not suggesting you get either book   .........

 

and I try my best to not buy books

 

as i have an outstanding library system,

Edited January 25, 2017 by rotuts (log)

[rotuts]

I will tell you this:  I do have a lot of friends  ( 2 ? 5 ? )

 

that are as busy as I used to be.

 

these newer Picture SV books might get 1 - 2 0f them Up to Date.

 

nice

[Porthos]

15 minutes ago, Anna N said:

@rotuts

 

 I would be very interested in your opinion of this book if it shows up in your library.

 

Click

 

it is not available as a Kindle edition which is very unfortunate. 

From the Amazon web page: " Restaurant-quality food at home with the simple press of a button. "

 

I personally am always suspicious of things that make such claims. Let's hope it's better than the "buy me" hype.

[rotuts]

when my library gets it

 

Ill do a similar ' review '

 

I am very pleased  the SV cookbooks are now Soooooo much more foOd  pOrney

 

the more people that make this their part of cooking  the better for them

 

they might want to look into Freezers  w Free Delivery 

 

eventually.

Edited January 25, 2017 by rotuts (log)

[blue_dolphin]

1 hour ago, rotuts said:

Well Im no book reviewer  , but ive seen a few.  This book showed up at my Library system :

 

https://www.amazon.com/Sous-Vide-Home-Technique-Perfectly/dp/0399578064

 

There is a give away for this book, Sous Vide at Home, over on Eat Your Books.  Also an author interview.

To enter the give away, you need to be an Eat Your Books member but it's easy to signup for a free membership.

[Anna N]

19 minutes ago, blue_dolphin said:

 

There is a give away for this book, Sous Vide at Home, over on Eat Your Books.  Also an author interview.

To enter the give away, you need to be an Eat Your Books member but it's easy to signup for a free membership.

Thanks. Wish me luck. I don't often win anything but my luck seems to be changing in a good way I never expected!  Who knows. This week a book-- next week the lottery. 

[blue_dolphin]

I am not a winner of things either but I won one of the EYB cookbook give aways last week so there is hope for us!

[Anna N]

This may not be the appropriate place to ask this question so if it gets moved I will be perfectly OK with that. The pages of the book that rotuts has posted above  assume that one is using Ziploc bags. The quick chill and safe storage time for the recipes he has posted seem to vary between three days for seafood to one week for other proteins.  But when I read through the Sous Vide threads on eG  I see that people are storing food much longer than this in the refrigerator. I am guessing that all or most of them are using some sort of vacuum seal.   Some of what I have read on eG is alarming to me. Weeks and even months stored in the refrigerator!  Am I being totally paranoid in thinking that even in a vacuum sealed, properly chilled environment 5 to 7 days is the limit of safety in most home refrigerators. And even less for seafood. Is there some reference I can use that will reassure me that I am erring much too much on the side of caution?

[chefmd]

1 hour ago, Anna N said:

@rotuts

 

 I would be very interested in your opinion of this book if it shows up in your library.

 

Click

 

it is not available as a Kindle edition which is very unfortunate. 

It shows available on US Kindle for 18.99

[Martin Fisher]

20 minutes ago, chefmd said:

It shows available on US Kindle for 18.99

 

 

That's the Sous Vide at Home book, not the The Complete Sous Vide Cookbook.

[chefmd]

Just now, DiggingDogFarm said:

 

 

That's the Sous Vide at Home book, not the The Complete Sous Vide Cookbook.

Thank you for correcting my mistake.  I am always happy to enable someone to buy food related item even if it is not the one that they are looking for

[Martin Fisher]

41 minutes ago, Anna N said:

Weeks and even months stored in the refrigerator!  Am I being totally paranoid in thinking that even in a vacuum sealed, properly chilled environment 5 to 7 days is the limit of safety in most home refrigerators. And even less for seafood. Is there some reference I can use that will reassure me that I am erring much too much on the side of caution?

 

Per Baldwin — for foods rapidly chilled after being cooked sous vide:

 

"While keeping the food sealed in its plastic pouches prevents recontamination after
cooking, spores of C. botulinum, C. perfringens, and B. cereus can all survive the mild
heat treatment of pasteurization. Therefore, after rapid chilling, the food must either
be frozen or held at
• below 2.5◦C/36.5◦F for up to 90 days,
• below 3.3◦C/38◦F for less than 31 days,
• below 5◦C/41◦F for less than 10 days, or
• below 7◦C/44.5◦F for less than 5 days
to prevent spores of non-proteolytic C. botulinum from outgrowing and producing
deadly neurotoxin (Gould, 1999; Peck, 1997)"

 

Source: Sous Vide Cooking: A Review, Douglas E. Baldwin, University of Colorado, Boulder, CO 80309-0526

[Anna N]

20 minutes ago, DiggingDogFarm said:

Per Baldwin — for foods rapidly chilled after being cooked sous vide:

 

"While keeping the food sealed in its plastic pouches prevents recontamination after
cooking, spores of C. botulinum, C. perfringens, and B. cereus can all survive the mild
heat treatment of pasteurization. Therefore, after rapid chilling, the food must either
be frozen or held at
• below 2.5◦C/36.5◦F for up to 90 days,
• below 3.3◦C/38◦F for less than 31 days,
• below 5◦C/41◦F for less than 10 days, or
• below 7◦C/44.5◦F for less than 5 days
to prevent spores of non-proteolytic C. botulinum from outgrowing and producing
deadly neurotoxin (Gould, 1999; Peck, 1997)"

 

Source: Sous Vide Cooking: A Review, Douglas E. Baldwin, University of Colorado, Boulder, CO 80309-0526

Thank you. Thank you.  That is what I always understood and abided by.  Why do I keep doubting my own commonsense and knowledge.  Must be a function of old age.  

[JoNorvelleWalker]

@rotuts thanks.  I just placed a hold on Sous Vide at Home.

 

[Martin Fisher]

Library system here sucks, generally.

Absolutely no real sous vide titles.

No Rob's book.

Not many other interesting new cookbooks OTHER than Vivian Howard's Deep Run Roots — there are 2 of them in the system! I'm surprised at that!

[blue_dolphin]

19 hours ago, blue_dolphin said:

 

There is a give away for this book, Sous Vide at Home, over on Eat Your Books.  Also an author interview.

To enter the give away, you need to be an Eat Your Books member but it's easy to signup for a free membership.

 

Here's a list of a few recipes from Sous Vide at Home that are available on-line. That list brings up an interesting feature of EYB - it's possible to search any indexed books for recipes that appear on-line.  Obviously that's going to be most common with newer books that are shared with bloggers and other media in exchange for reviews.  If available, it's a nice way to get a look at a few recipes.