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Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals by Lisa Q. Fetterman and Meesha Halm and Scott Peabody

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Notes about this book

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Notes about Recipes in this book

  • Sriracha chicken

    • SilverSage on December 02, 2016

      This was a good weeknight supper. The heat was gentle, and mostly on the backside. I left it in the pool for about 1.5 hours, finishing only took a minute. Served with a sweet, cooling mango salsa. Will definitely make this again. The only thing I changed, was to eliminate the cilantro garnish, since my mango salsa already had plenty of cilantro in it.

    • mamacrumbcake on September 07, 2017

      This was really good, super simple, and made from ingredients that I usually have at home. In the author's description, she mentions that this chicken is garlicky, but garlic is not among the ingredients. I wonder if the omission is an error. The marinade would lend itself very nicely to some minced garlic. I would definitely add it next time...and there will be a next time.

  • Slow-poached (63°C) egg

    • debkellie on January 21, 2018

      Don't bother! I used 45 gm eggs (small), for the suggested 1 hour... "uncooked and unappetising, but beautiful shape" would be the best description. I'll stick with my 3 minute pan-poached!

  • Duck mole rojo

    • debkellie on May 16, 2018

      This was delicious. However, I gave mine considerably longer - 30 hours @ 155 (after reading Serious Eats and duck confit). Meat meltingly tender; flavoursome.

  • Chicken tikka masala

    • twoyolks on May 24, 2018

      I did not really care for this. The flavor was bland. Somehow the chicken was dry. It just wasn't a good tikka masala.

    • bwhip on August 08, 2017

      This was really excellent. My wife is a big Tikka Masala fan, and she just loved it. Once again we were just amazed by how perfectly the chicken is cooked using the sous vide technique. Great flavor in the sauce, too. We'll definitely make this one again.

  • Duck breast with apricot mostarda

    • EmilyR on January 13, 2018

      Since it's not apricot season I used slab apricots reconstituted with warm water for 1 hour for the mostarda. The duck cooked nicely and really only needs a quick searing.

    • Charlotte_vandenberg on May 02, 2017

      Very nice duck breast, mostarda was a little bit dry when using dried apricots. Taste was very good though.

  • Sweet potato tacos

    • EmilyR on January 14, 2018

      Fresh take on Mexican with clean and crisp flavors. Great for vegetarians - or anyone who likes delicious food!

  • Meyer lemon curd

    • EmilyR on April 15, 2018

      Really simple and wonderful. Lemon curd is hard to dislike, but this method is excellent. I have also made Ina Garten's and prefer this one. Decreasing the sugar also helps bring out the lemon more.

  • Versatile mushrooms

    • bching on February 18, 2018

      A convenient way to cook a lot of mushrooms--one of those chef's sampler packs, for example--ahead of time.

  • Vietnamese caramel chicken

    • mamacrumbcake on December 29, 2016

      This turned out really well! The chicken was cooked through perfectly without being overlooked at all. After the chicken was finished in a hot skillet, I was thrilled when I saw the beautiful caramelization—just like in my favorite Vietnamese restaurant. Even if you do not make the pan sauce (which was very tasty) I can see a lot of uses for the chicken alone.

  • Eight-hour skirt steak with balsamic mushrooms

    • mamacrumbcake on May 21, 2017

      This was really good, especially the mushrooms. You will want a starch to soak up the mushroom sauce. We used rice, which was excellent, but mashed potatoes would be good too. PS. I think a little more salt and pepper before the final sear would be good.

  • Quail with za'atar

    • FritB on February 23, 2017

      Very nice recipe. I added dry oregano and fresh thyme. Next time I would set the temp at 57 for 1 1/2 hrs.

  • Coffee-spiced pork tenderloin with wild rice and red cabbage slaw

    • rlintott on February 25, 2017

      Double the spice rub, make sure to get a good brown.

  • General Tso's chicken

    • bwhip on July 22, 2017

      First time I've ever tried Sous Vide, and I'm a believer. The recipe was really tasty, and the process was easy, and the results were excellent. Every piece of the chicken was cooked perfectly, with a wonderful, consistent texture. Looking forward to trying many more recipes from this book.

  • Perfect fried chicken and waffles with honey hot sauce syrup

    • bwhip on August 12, 2017

      Just fantastic, maybe the best fried chicken we've ever had. Once again the sous vide technique gave us perfectly cooked chicken, and the crust was wonderfully crispy and had great flavor, with just a little kick from the hot sauce. I cut up a whole chicken and made the breasts and thighs boneless (skin on). So good.

  • Halibut tostadas

    • sosayi on June 20, 2018

      Quite good base recipe with halibut that came out incredibly moist and tender. I might add a smidge more dried oregano (or fresh oregano) and lime zest to the cooking bag next time, but I also had more fish than called for, too. The avocado crema is great and I liked the textural contrast of the crunchy tostadas (I made my own) with the soft fish and cream. Instead of drizzling extra olive oil and sprinkling salt on top, I just mixed it into the cabbage at the last minute with a bit of lime juice, too. And, instead of hot sauce, I used a tomatillo salsa I had on hand and wanted to use up. Would make again!

  • Salmon with miso-fennel salad

    • sosayi on October 20, 2017

      Very good, easy and light supper. I subbed mâche for pea shoots, as suggested, and other than being a dunderhead and completely forgetting the shichimi togarashi, I followed the recipe exactly. I did serve it with brown jasmine rice, and doubled the miso dressing so that I could drizzle some over the fish and rice. I was slightly skeptical that this recipe would all go together and be flavorful enough, but I loved it in the end.

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Reviews about this book

  • Food52

    2017 Piglet Community Pick: The book really excels in giving ideas and reliable guidance on what sous vide does best: steak, eggs, and make-ahead meals.

    Full review
  • Eat the Love

    ...with immersion circulators now available at a reasonable price, it was time for a sous vide cookbooks for the home cook and not just the professional chef.

    Full review
  • ISBN 10 0399578064
  • ISBN 13 9780399578069
  • Published Nov 01 2016
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

Sous vide 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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