Notes about Recipes in this book

• 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!

• 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.

  • FritB on November 20, 2018

    I served it with mashed potatoes and spinach. Works very well with the dressing. The dressing I spiced up with sushi dressing

• Sriracha chicken

  • 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.

  • 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.

• 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.

• 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.

• General Tso's chicken

  • mamacrumbcake on July 26, 2018

    Although this is not like the restaurant version of General Tso’s Chicken, which is deep fried, this is good. The sauce is sweet, sour, moderately spicy, and fragrant with ginger, garlic, and scallions. The sauce is quite intensely flavored so a little goes a long way.

  • 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.

• Duck breast with apricot mostarda

  • 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.

  • 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.

• 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.

• 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.

• 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.

• 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!

• 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.

• 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.

• 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