Books on Cooking Sous Vide

[Anna N]

Here  I was asked to compare two books on Sous Vide. Rather than take that topic off its track I thought we could begin a discussion of Sous Vide books here.

I still turn to Douglas Baldwin's Sous Vide for the Home Cook if I need a quick answer on time and temperature or if I have doubts about something I have read.  But it is showing its age. 

 

We all anxiously awaited Thomas Kellers Under Pressure  but it turned out to be the most disappointing of all of his books for most of us.

 

 I recently bought a copy of The Complete Sous Vide Cookbook by Chris McDonald (a Canadian chef) and find the reading very interesting but have only attempted one thing and even that I did not follow the full recipe but used his time and temp and they were bang on.  He covers such esoteric items as black garlic and preserved lemon done using Sous Vide.

 

I also own a Kindle copy of Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals by Lisa Fetterman. I have barely glanced at it yet. 

 

 There might be more looking in my Kindle library or even in my real library but these are the ones that come to mind right now. 

 

 Feel free to chime in with your thoughts and other recommendations. 

 

 

 

 

[TdeV]

I also was bitterly disappointed with Thomas Keller's Under Pressure.

 

I too frequently refer to Douglas Baldwin's Sous Vide for the Home Cook. Mostly to check temperature and times. Can't say that I frequent his recipes. The biggest problem is that I can't stand his index.

 

I'm having an interesting time converting Paula Wolfert's recipes so I cook the beans and veg in the tagine (with home-made lamb stock ice cubes) and the lamb itself in the sous vide. Of course, I can't stand her index either.

 

I've also just bought your recommended The Complete Sous Vide Cookbook by Chris McDonald, so I'll let you know how that goes.

 

 

[Martin Fisher]

5 hours ago, Anna N said:

The Complete Sous Vide Cookbook by Chris McDonald

 

I wish this was available for Kindle! Dang!

It's quite an expensive book via Amazon ($27.95)... for me, anyway.

It's available for significantly less from other sources, but I'm afraid that I may get the first edition (November 15th 2015) instead of the most current (December 2, 2016)....listings aren't always reliable. 

[Okanagancook]

Yup, got the McDonald book too

thanks for the idea.

[Martin Fisher]

Okay, I found the current edition in the UK for $16.43 total, to my door.

It's on the way. 

[Anna N]

16 minutes ago, DiggingDogFarm said:

 

I wish this was available for Kindle! Dang!

It's quite an expensive book via Amazon ($27.95)... for me, anyway.

It's available for significantly less from other sources, but I'm afraid that I may get the first edition (November 15th 2015) instead of the most current (December 2, 2016)....listings aren't always reliable. 

Understand. Desperately wanted a Kindle edition but the layout in the print edition  does not look like it will lend itself well to an electronic copy.  Many, many sidebars!  It is jam packed with information but I can see the limitations of an electronic version. 

[Okanagancook]

Looking forward to this book seeing I have moved away from sous vide lately...not sure why.  Maybe I just like searing meat in my new carbon steel pan

[rotuts]

my library has Complete Sous Vide Cookbook

 

I have Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals   in hardback

 

I have not made anything from it , but have enjoyed looking it over

 

for me  all I have needed so far it time and temps , rarely an Rx.   I use the SV for many things after the fact

 

it suits me , but I can understand a need for some Rx's involving SV

 

 

[JoNorvelleWalker]

I finished Fetterman's book a couple of nights ago.  I really enjoyed it, more so than I thought I would.  I have not made any recipes but I stuck several bookmarks in.  Her writing is good, the pictures are wonderful, and there is even a recipe from the photographer.

 

Under Pressure did nothing for me.

 

Baldwin's web page is my first reference for times and temperatures, followed by advice from MC folks.

 

[Anna N]

 Still dipping in to the McDonald book. The recipe for chicken cholent (sous vide)  has me quite intrigued. That is except for the chickpeas or the offered substitution of white beans. 

In my life I see Sous Vide as being very attractive as a way of cooking a complete meal. 

 

Reading the recipe more closely ..... Hmmmm. Seems like one of those "just because you can...."   By the time you are all finished the pre-prep you might as well just shove it in the oven from what I can see.  

Edited February 19, 2017 by Anna N
On re-reading the recipe I had to amend my opinion. (log)

[TdeV]

@Anna N, I never use Sous Vide as a way of cooking a whole meal. This is a very interesting idea!

For me I usually Sous Vide the meat portion (between 132F and 165F, depending on cut). Douglas Baldwin says dried beans, for example, should be done at 185F, though my recent experience would suggest 202F for 10+ hours. (Fresh dried beans, bought last summer from the Farmers' Market).

 

How many Sous Vide devices do you have?

Edited February 19, 2017 by TdeV
More clarity (log)

[Anna N]

41 minutes ago, TdeV said:

@Anna N, I never use Sous Vide as a way of cooking a whole meal. This is a very interesting idea!

For me I usually Sous Vide the meat portion (between 132F and 165F, depending on cut). Douglas Baldwin says dried beans, for example, should be done at 185F, though my recent experience would suggest 202F for 10+ hours. (Fresh dried beans, bought last summer from the Farmers' Market).

 

How many Sous Vide devices do you have?

 

Must I confess?

[TdeV]

Yes!

 

The truth is that i'm really interested in using Sous Vide to cook a whole meal. So tell me about that, if you please. If you should happen to casually drop the number of devices you have, well and good.

 

Just to fess up,  I have two slow cookers with two controllers. Bought because I really wanted to be able to cook two things. I'm thinking, however, of adding an inexpensive immersion cooker, because I want to be able to Sous Vide salmon and my two slow cookers don't have any water swirling action. So, that would put me up to three devices.

Edited February 19, 2017 by TdeV (log)

[chefmd]

51 minutes ago, TdeV said:

@Anna N, I never use Sous Vide as a way of cooking a whole meal. This is a very interesting idea!

For me I usually Sous Vide the meat portion (between 132F and 165F, depending on cut). Douglas Baldwin says dried beans, for example, should be done at 185F, though my recent experience would suggest 202F for 10+ hours. (Fresh dried beans, bought last summer from the Farmers' Market).

 

How many Sous Vide devices do you have?

 

I have four sous vide devices between our condo and beach house.  The original Polyscience device that looks like a lab model, it was purchased 10 plus years ago when there was no other options.  Sous vide supreme that was bought at a huge discount in Bloomingdales.  Anova that is now relegated to beach house.  Joule that is my current favorite.  As my husband says, it is better than buying shoes.  As my son says, that is why he had to pay his own B school tuition.  As my daughter in law says, that is why I do not have grand children yet.

[rotuts]

i also purchased Under Pressure.way back when I was thinking of using SV.

 

those were the days of the SousVideMagic.

 

even though my library system had several copies in its system , I decided I had to have a copy sight unseen.

 

fortunately for me , I got a used copy for $ 5 , postage included.

 

it was still in its cellophane wrapper.

 

after drooling over it for a few days , I realized why it was still in its wrapper. 

 

still I got it for five

 

Edited February 19, 2017 by rotuts (log)

[Anna N]

9 minutes ago, TdeV said:

Yes!

 

The truth is that i'm really interested in using Sous Vide to cook a whole meal. So tell me about that, if you please. If you should happen to casually drop the number of devices you have, well and good.

 

Just to fess up,  I have two slow cookers with two controllers. Bought because I really wanted to be able to cook two things. I'm thinking, however, of adding an inexpensive immersion cooker, because I want to be able to Sous Vide salmon and my two slow cookers don't have any water swirling action. So, that would put me up to three devices.

 

3. Two Anovas and a Joule. I thought one Anova was dead and had put a FUBAR  label on it but today I decided to give it a second chance and it seems to be working well. I suspect steam got into it and a long period of drying out has solved this problem.   Currently I have four servings of vegetables in two of the baths.   I cannot give you a great deal of information yet on cooking whole meals but I'm working on that aspect.   I often cook vegetables and protein separately but I would like to be able to make something that will closely resembles a whole meal in a single package. I may be reaching for the moon.

[rotuts]

1 1/2 SousVideMagics   ( one has more rust than the other )   I still use these for Big Batches

 

2 Anovas.   yes 3.   I got killer deals  one I lend out , to people who want to try it.  the middle one.

 

its not a whole meal , but w chicken breasts , after I de-tendon them , I cut them up for Indian/Thai/ sorts of meals

 

with various commercial pastes.  chill/freeze.  for re-heating , if Thai-ish , I snip the corner of the pack and add high fat coconut milk from a can

 

and fold over that former and staple then heat.

 

on top of rice , with nuts / herbs  makes a nice meal.

[TdeV]

10 minutes ago, Anna N said:

I would like to be able to make something that will closely resembles a whole meal in a single package. I may be reaching for the moon.

 

I use the controllers with the slow cookers (no water bath) and am able to make whole meals that way . . . but it's still an issue finding "whole meal" food that cooks at the same temperature.

[TdeV]

@rotuts, are you cooking the chicken breast first, then cut, flavour and re-heat? Or cut raw chicken breast, flavour and freeze?

[rotuts]

the CkBr has the various pastes in the initial pouch.  I add the C.C. on the reheat and reheat at 130.

 

I don't think the CC does well for several hours at 142  , my CkBr cooking temp.

 

cook some rice , now so easy and fast in the iP , chop cilantro , red onion , green onion , some cashews or toasted almonds and done.

 

its not so hard to have Meats in bags and veg in another bag cooked at their own times and temps

 

then take out two bags and you have Meats and Veg.

 

sometimes the indian-ish dishes end up w 'gravy' that's too thin.   I use some paste / water / cornstarch on the stove

 

to get s thicker base then add the CkBr into that , but Im careful to keep the temp at or a bit lower than 145

Edited February 19, 2017 by rotuts (log)

[TdeV]

@rotuts, what is the iP?

[Dave the Cook]

1 hour ago, TdeV said:

@rotuts, what is the iP?

 

Instant Pot

[TdeV]

I forgot to ask. When you Sous Vide chicken breast, do you take the skin off? Handle differently for thighs?

 

[gfweb]

At this point, all I really need is the time temp tables. I plug SV meat into standard recipes, so a book on it isn't so much help anymore.

[Anna N]

12 hours ago, TdeV said:

I forgot to ask. When you Sous Vide chicken breast, do you take the skin off? Handle differently for thighs?

 

Hard to beat Michael Voltaggio's method for chicken thighs here.