Sous Vide Science

Sous Vide Science is a down and dirty guide to sous vide cooking. This guide fully explains the sous vide method. Includes temperature and time charts for beef, poultry, fish, and vegetables. Beautiful color photos. This guide contains my favorite recipes that have been carefully tested and developed to turn out amazing using the sous vide method. Recipes Include: Sous Vide Berkshire Pork Tenderloin Sous Vide Chicken Fried Lobster Tails Sous Vide Duck Breast Sous Vide Fish (Salmon, Halibut, Sea Bass) Sous Vide Lamb Chops Sous Vide Quail Steaks Tamales Sous Vide Cocktails Sous Vide Berry Infused Vodka Cocktail Sous Vide Infused Orange Creamsicle Sous Vide BBQ Baby Back Ribs Sous Vide Berkshire Pork Chops Sous Vide Brisket Sous Vide Chicken Breast Sous Vide Chicken Cordon Bleu Sous Vide Lobster Tail Sous Vide Pork Tenderloin Sous Vide Spiced Fig Old Fashioned Cocktail Sous Vide Soft Poached Egg Sous Vide Chicken/Turkey Thighs/Legs Sous Vide Hard Boiled Egg Sous Vide Veggies (Asparagus, Artichokes, Carrots, Corn, Potatoes) ...and many more! Dedication Introduction Chapter 1: The History of Sous Vide Chapter 2: The Science of Sous Vide Chapter 3: The Vacuum Chapter 4: The Circulator and Other Stuff Chapter 5: Searing Chapter 6: The Recipes: 130°F 140°F +/- 165°F 185°F What Not to Sous Vide