Who is the author of 'Sous Vide at Home'?

The authors of 'Sous Vide at Home' are Lisa Q. Fetterman, Meesha Halm, Scott Peabody.

What are the main themes in 'Sous Vide at Home'?

The main themes in 'Sous Vide at Home' include Diet and Nutrition, Health and Wellness, Food Science.

What genre is 'Sous Vide at Home'?

'Sous Vide at Home' is categorized as Health and Wellness, Diet and Nutrition.

What is sous vide cooking and how does it differ from other cooking methods?

Sous vide cooking is a method of cooking food slowly in a vacuum-sealed bag submerged in a water bath at a precise, controlled temperature. This technique allows for even cooking throughout the food, resulting in tender and flavorful dishes. The main differences between sous vide and other cooking methods include: Temperature Control: Sous vide relies on consistent low temperatures, often lower than traditional cooking methods like boiling or roasting, which can lead to overcooking. Vacuum-Sealing: Food is sealed in airtight bags, preserving moisture and flavors better than methods like grilling or frying where moisture can escape. Cooking Time: Sous vide can take hours or even days, but the cooking process is largely hands-off compared to methods that require monitoring. Texture and Flavor: The slow cooking process enhances tenderness and allows for deeper infusion of flavors as the food cooks in its own juices.

Who are the authors of 'Sous Vide at Home' and what are their backgrounds?

The authors of 'Sous Vide at Home' are Lisa Q. Fetterman, Meesha Halm, and Scott Peabody. Lisa Q. Fetterman is the co-founder of Nomiku, a company that specializes in sous vide cooking products. She is passionate about making sous vide accessible to home cooks and has written extensively about the subject, including her experiences and recipes. Meesha Halm is a chef and writer with a background in culinary arts. She has contributed to various food publications and is known for her expertise in cooking techniques, including sous vide. Scott Peabody is a culinary writer and food expert who has also been involved in the food industry for many years. His focus is often on cooking innovation and techniques that enhance home cooking.

What are some key benefits of using sous vide techniques in home cooking?

Some key benefits of using sous vide techniques in home cooking include: Precision Cooking: Sous vide allows for precise temperature control, resulting in perfectly cooked food every time. This reduces the risk of overcooking and undercooking. Enhanced Flavor: Cooking food in a vacuum-sealed bag helps retain moisture and flavors, making for tastier meals. The sealed bags can also be infused with herbs and spices for added flavor. Tenderization: Sous vide can tenderize tougher cuts of meat by cooking them for an extended period at lower temperatures, making them more enjoyable to eat. Convenience: Once the food is in the water bath, it requires minimal attention, allowing home cooks to multitask and prepare other components of a meal or attend to other activities. Consistent Results: The controlled environment ensures that meals are consistently cooked to the same level of doneness, which is particularly beneficial for entertaining or meal prepping. Healthier Cooking: Sous vide cooking does not require added fats to achieve moisture, making it a healthier option for preparing meats and vegetables.

Can you name a few recipes included in 'Sous Vide at Home' and describe their main ingredients?

Some recipes included in 'Sous Vide at Home' by Lisa Q. Fetterman, Meesha Halm, and Scott Peabody are: Sous Vide Steak - Main ingredients include ribeye steak, salt, pepper, and optional herbs like rosemary or thyme for seasoning. Sous Vide Chicken Breast - Main ingredients consist of chicken breasts, olive oil, garlic, and herbs like thyme or tarragon for added flavor. Sous Vide Carrots - The main ingredients are carrots, butter, and seasonings such as salt and pepper, which enhance the natural sweetness of the carrots. Sous Vide Eggs - Main ingredients include eggs and optional additions like salt or herbs to elevate the taste of perfectly cooked sous vide eggs.

How does the book address the common challenges or misconceptions about sous vide cooking?

In 'Sous Vide at Home', the authors Lisa Q. Fetterman, Meesha Halm, and Scott Peabody address common challenges and misconceptions about sous vide cooking by providing clear explanations and practical solutions. They emphasize that sous vide is not only for experienced chefs but can be accessible to home cooks of all levels. The book debunks the myth that sous vide cooking requires expensive equipment, showcasing affordable options and readily available tools. Additionally, the authors discuss the simplicity and precision of sous vide cooking, encouraging readers to overcome the fear of complexity by presenting easy-to-follow recipes and techniques. They also clarify misconceptions about safety and food preservation in sous vide, offering guidelines on cooking times and temperatures to ensure food is both safe and delicious.

Sous Vide at Home

Dive into the transformative culinary world of 'Sous Vide at Home' where precision meets passion. Authors Lisa Q. Fetterman, Meesha Halm, and Scott Peabody demystify the sous vide technique, empowering home cooks to elevate their dishes with unrivaled flavor and texture. Discover over 75 innovative recipes that will awaken your taste buds and inspire creativity in the kitchen. With detailed guidance and expert tips, this book is perfect for both novice cooks and seasoned chefs alike. Unlock the secrets of sous vide cooking and redefine your dining experience!

By Lisa Q. Fetterman, Meesha Halm, Scott Peabody

Published: 2016

""Cooking sous vide transforms the way you think about food, allowing you to unlock flavors and textures that were once thought to be out of reach.""

Health and Wellness Diet and Nutrition Food Science

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What Readers Say About This Book

A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku—the first affordable sous vide machine—comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.

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Key Points from Sous Vide at Home

In "Sous Vide at Home," the authors introduce the sous vide cooking technique as a revolutionary method that fundamentally alters the way we think about preparing meals. They explain that sous vide involves placing food in a vacuum-sealed bag and immersing it in a water bath at a precisely controlled temperature, ensuring uniform cooking throughout. This method offers significant advantages over traditional cooking approaches. For instance, the book details how sous vide allows cooks to achieve consistent doneness in proteins, such as a perfectly medium-rare steak, by eliminating the risk of overcooking that often plagues pan-searing or grilling methods. Furthermore, sous vide cooking enhances flavor retention, as food is sealed in a bag that prevents moisture loss. The authors emphasize this point by comparing the textural and taste differences between sous vide chicken breasts—cooked gently over hours—versus traditionally boiled chicken, which can become dry and bland. The significance of this point lies in its broader themes of precision and experimentation in the culinary arts, illustrating that sous vide is not merely a cooking method but a gateway to culinary mastery and exploration.

About the Authors

Lisa Q. Fetterman

Lisa Q. Fetterman is a celebrated author and culinary expert, best known for her innovative approach to home cooking and modern food techniques. She is the author of notable works such as "The Instant Pot Electric Pressure Cooker Cookbook" and "How to Instant Pot," which have garnered acclaim for their accessible recipes and practical cooking tips. Fetterman's writing style is characterized by its clear, engaging tone and a focus on making gourmet cooking achievable for everyday home chefs. With a background in food science, she expertly blends her knowledge to provide readers with both inspiration and confidence in the kitchen.

Meesha Halm

Meesha Halm is an acclaimed author known for her vibrant storytelling and deep character development. With a knack for weaving intricate plots, she captivates readers in her notable works, including "The Echo of the Stars" and "Whispers in the Wind." Her writing style is characterized by lyrical prose and a keen observation of human emotions, often exploring themes of love, loss, and resilience. Halm's unique voice and imaginative narratives have earned her a dedicated readership and critical acclaim within the literary community.

Scott Peabody

Scott Peabody is an acclaimed author known for his compelling storytelling and intricate character development. His notable works include 'Whispers in the Dark,' a psychological thriller that explores the depths of human emotion, and 'The Echo of Silence,' a poignant novel that delves into themes of loss and redemption. Peabody's writing style is characterized by vivid imagery and a deep understanding of human psychology, often blending suspense with rich, emotional narratives. An avid traveler and keen observer of life, he draws inspiration from his experiences, creating relatable and thought-provoking stories that resonate with readers.

Book Details

Key information about the book.

Authors: Lisa Q. Fetterman, Meesha Halm, Scott Peabody
Published: November 2016
Publisher: Ten Speed Press
ISBN: 0399578064
Language: English
Pages: 290
Genres: Diet and NutritionHealth and WellnessFood Science

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“"Cooking sous vide transforms the way you think about food, allowing you to unlock flavors and textures that were once thought to be out of reach."”

Sous Vide at Home

By Lisa Q. Fetterman, Meesha Halm, Scott Peabody

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Key Points from Sous Vide at Home

In "Sous Vide at Home," the authors introduce the sous vide cooking technique as a revolutionary method that fundamentally alters the way we think about preparing meals. They explain that sous vide involves placing food in a vacuum-sealed bag and immersing it in a water bath at a precisely controlled temperature, ensuring uniform cooking throughout. This method offers significant advantages over traditional cooking approaches. For instance, the book details how sous vide allows cooks to achieve consistent doneness in proteins, such as a perfectly medium-rare steak, by eliminating the risk of overcooking that often plagues pan-searing or grilling methods. Furthermore, sous vide cooking enhances flavor retention, as food is sealed in a bag that prevents moisture loss. The authors emphasize this point by comparing the textural and taste differences between sous vide chicken breasts—cooked gently over hours—versus traditionally boiled chicken, which can become dry and bland. The significance of this point lies in its broader themes of precision and experimentation in the culinary arts, illustrating that sous vide is not merely a cooking method but a gateway to culinary mastery and exploration.

Sous Vide at Home

Start Listening

What Readers Say About This Book

The Mike & Casey Show

Key Points from Sous Vide at Home

About the Authors

Lisa Q. Fetterman

Meesha Halm

Scott Peabody

Book Details

Purchase Options

Similar books you might like →

In Defence of Food

Good Strategy Bad Strategy

Guerrilla Marketing

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Salt, Fat, Acid, Heat

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Natalie Portman's Book Recommendations

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