Sous Vide at Home: The Modern
Technique for Perfectly Cooked Meals by Lisa Q. Fetterman and
Meesha Halm and Scott Peabody demystifies immersion
circulation technology while providing easy recipes for the home
Lisa Q. Fetterman is the CEO and founder of Nomiku, the maker of
the first affordable sous vide device - she knows her stuff.
Recipes such as Halibut Tacos with Avocado Crema, Pomegranate
Molasses Short Ribs and a Lemon Saffron Tart are a few of the
tempting dishes that await you and your sous vide. A full
of index of recipes is available here at Eat Your Books.
This book is truly beautiful and will have us dusting off that
device we had to have to revitalize our meals. It is the definitive
book for sous vide home cooking - with pages of instruction and
advice along with approachable recipes.
Lisa was kind enough to answer some questions to help us better
understand sous vide cooking as well as letting us know a little
bit more about herself. After you are finish here, be sure to enter
our contest for a chance to win three copies of
Lisa, thank you for answering a few questions about your
new book for Eat Your Book members.
Lisa: It's my pleasure! Thank you for helping me get the word
Q: How do you explain sous vide to those who
have never heard of it or are fearful of technology?
Lisa: Sous vide means under vacuum in French, but I think it's
a misnomer. Sous vide is really about cooking with exact
temperatures. We don't cook anything above boiling (100C). If
you're using a Nomiku what you'd do is clip the machine to the
front of a pot you already own, fill it up with water, put your
food inside of a zip seal bag and remove the air then put it in the
pot. You can dial in the temp with the knob according to recipes in
our cookbook or use our app "EatTender" to directly talk to you
Nomiku about what you'd like to cook. Ever since the dawn of
cooking we've been trying to control heat in the kitchen - heat is
the secret ingredient that makes what we cook truly delicious. Now
we can control simply to .1 degree and that's opening the
floodgates of creativity for chefs and homecooks around the
Q: I feel Sous Vide at Home is quite approachable and
beautiful. How was the process of writing this book for you? What
is your favorite recipe from this title?
Lisa: Oh thank you! We wanted the book to feel timeless. Sous
vide is here to stay, it's a tool to help you eradicate every
obstacle between you and a delicious plate of food. The best part
was thinking of the diversity of dishes we could represent, our
publishers gave us a lot of freedom and we went for it! One of my
favorite recipes from the book is the duck mole…. oh babyyyy! I
also keep many of the cocktail pantry items on hand at all times in
case of surprise entertaining.
Q: For the sous vide beginner, which are the best
recipes they should try first? What are the easiest and hardest
proteins to sous vide and in your experience are there any proteins
what sous vide doesn't change in a good way?
Lisa: I highly recommend the egg recipes and the fish recipes
first for beginners. They take the least amount of time and reap
the biggest WOW factor!
Q: Can you share what was your biggest wow moment when
applying the sous vide technique to a dish? Something you weren't
sure that was going to work out but that worked beautifully?
Lisa: The biggest wow moment was when I first cooked an egg
"poached" inside of its shell. When we first made our first DIY
open-source sous vide it was the first thing that we ever cooked
and it had me hooked forever! It was impossible to cook it
incorrectly because we could control the temperature so well.
Q: How often do you and Abe find yourself using
sous vide as your method of cooking at home?
Lisa: Everyday! For serious. I even reheat my breast milk for
my baby to my body temperature using the Nomiku! We make yogurt, we
can meal plan for the entire week because everything is already in
bags so it's easy to throw our cooks into the freezer for
Q: What products does one really need to sous
vide at home besides an immersion circulator? Do we need the
searing kit? A vacuum sealer? Can you break it down for us?
Lisa: You don't need a searing kit, a good heavy cast iron pot
will do. Even a grill. Actually you don't even need a kitchen, I
have college folks who email me that they're cooking in their dorm
room closets!! You don't need a vacuum sealer, you can just use a
zip seal bag. Put your ingredients in the bag and then dip the bag
in the water up to the seal, the barometric pressure of the water
will push out all of the air. We detail this "water displacement
method" in depth in our book.
Q: We are cookbook lovers here? Do you have favorite
authors? What are your go-to cookbooks?
Lisa: Oooooooh! I am crazy for the Kyotofu
dessert book. I'm also excited about my
books, she teaches me so much about Chinese cuisine I
didn't even know about. I also find myself reaching for my Food 52 Genius Recipes
book for inspiration. Dorie
can teach anybody to bake, so can Joanne Chang
of Flour in Boston. I can't choose my favorites, don't make me dear