Sous Vide Made Simple: 60 Everyday Recipes for Perfectly Cooked Meals

Love the new ideas for using our sous vide

I've had a sous vide cooker for a few years, and I'm always at a loss for what to do with it. I have a few dishes I think it handles perfectly (flank steak, chocolate pots de creme), but aside from those, I usually feel like I don't know what I'm doing. Lately, I've been ordering Nomiku meals, and that's super helpful and convenient, but sometimes I still want something I've cooked for myself. Enter "Sous Vide Made Simple.""Sous Vide Made Simple" is a cookbook dedicated to helping make sous vide cooking, well, simple. It is arranged by protein and contains a handful of master recipes, those recipes you want in your back pocket so you can customize them. These are things like eggs, chicken thighs, steak, and slow-cooked pork, among others, all made with neutral seasoning and cooked to perfection. There are then a few suggestions to spice up the already-cooked staples.I personally love this layout and find it so handy. It means you can cook a ton of a protein in one go, and freeze it for later. Frozen vacuum-packed items reheat perfectly sous vide without losing any quality. Then you can just use those staples to throw together a quicker version of a classic meal. I tried Boeuf Bourguignon Pot Roast (with a few minor modifications) and I was surprised and impressed at the depth of flavor I got in only a half hour of cooking the sauce. I used short ribs au jus I ordered from Nomiku and cut them up to make smaller pieces, then added them into the flavorful sauce. It was a huge hit in our house.Another item I would never have thought to cook sous vide, mushrooms, also turned out remarkably well. Mushrooms are one of the master recipes and as a mushroom lover, I knew I had to try them. In fifteen minutes, I had perfectly cooked mushrooms that then browned perfectly in a pan of butter. It saved a lot of active cooking time, which I always appreciate.The design of the book is extremely user-friendly and is very readable. The recipes are all family-friendly and easy, primarily using ingredients I tend to have in my pantry. Because the main components can easily be made in advance, this is a great cookbook to have in your arsenal if you're on the go frequently.With recipes packed full of flavor and a great layout, this is a cookbook I'll be going back to for convenient and delicious recipes to cook for my family. I definitely recommend giving it a try!

Good usable recipies

Sous vide makes it possible for us to cook like pros at home. But it can be a little bit of a production and takes an investment of time upfront (virtually all passive time, but time nonetheless). What I love about this cookbook, is that it lays out very simply how to prepare a master recipe (for us, typically, chicken, pork or fish) to start, then make interesting spinoff meals with entirely new flavor profiles easily and quickly. Each recipe offers interesting context, clear instructions, compelling photography and handy tips and shortcuts. The cookbook is sprinkled with some fun, one-off bonus recipes, too. It has quickly become a go-to cookbook for us, and has taken over the cookbook stand on our kitchen island. My husband is a big fan of the Drunken Noodles made from the master recipe for Quick-Cooked Pork.

First and foremost this book while I am not sure why, was printed in mouse print for me was difficult without 20/20 vision to actually read the book. If I were able to I would give this a 3.5 but no options there. 2nd thing that bugs me is everyone wants a review the day or week after you receive it. Why not give folks a chance to read, experience and use before you ask for a review.While I am new to Sous Vide some of the few menus are very good and descriptive. Just wish I was given time to explore, try and use this book but the mouse print was a deal breaker