Sous Vide: Better Home Cooking by Hugh Acheson

  • Cod with pimentón broth and parsley gremolata (page 25)

    from Sous Vide: Better Home Cooking Sous Vide by Hugh Acheson

    • Categories: Main course; Portuguese
    • Ingredients: cod fillets; Portuguese chouriço sausages; shallots; pimentón dulce; canned tomatoes; fino sherry; roasted red peppers; chicken stock; parsley; garlic; lemons
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Notes about this book

  • ChefGrumpy on September 01, 2020

    The Chef uses the sous vide process as step in the cooking process. The recipes are for high quality restaurant food that can be prepared at home.

Notes about Recipes in this book

  • Cuban braised chuck roast with plantains (Ropa vieja)

    • adrienneyoung on May 15, 2020

      I’m going to try the Saveur version next. This recipe, oddly, had no salt at all. And thus far (though I acknowledge it may be much improved after overnighting in the fridge), it isn’t impressing me hugely.

  • Turkey breast tartine with cranberry relish, tarragon, butternut squash, and frisée

    • Wende on May 23, 2021

      I made just the turkey breast from this recipe and served it, with the rest of my usual trimmings, for our very pared-down, three-person pandemic Thanksgiving. The turkey was outstanding. Incredibly moist and very tasty. Have made it since just to have excellent "lunch meat" on hand.

  • Pork loin with coriander, orange, ground guajillo, and a cucumber salad

    • Rradishes on November 02, 2022

      Cooked this multiple times, easy, tender and flavorful every time. This is now our go-to method for pork loin.

  • Beef tongue with gribiche

    • SenseiHeidi on April 05, 2020

      This was the best tongue I have ever eaten. Tender and delicious. Great beefy flavor. I am nervous about raw garlic in the sous vide so I used garlic powder.

  • Halibut with carrot-ginger sauce and hazelnut-carrot salad

    • bwhip on December 18, 2019

      Very delicious, and the sous vide cooked the halibut to perfection. I think next time I’d double the quantity of the carrot purée and salad, as it was a bit light. Lovely combination of flavors, and an elegant presentation with vibrant colors.

  • Chicken wings with celery salad

    • UnPeu on January 23, 2021

      We used drummies. Due to a plumbing issue making it impossible to get in the kitchen the chicken stayed in the brine 3-4 hours longer than advised. I was worried they would be too salty but they were fine. The chicken is super moist & tender. Plan to experiment with the wing sauce with different hot sauces. Ranch dressing was good. Did not make the celery salad.

  • Brussels sprouts with bacon, lemon, and parsley

    • Twysbeek on December 10, 2020

      Make sure you add the lemon zest and salt to the bacon fat directly so the flavor infuses. Otherwise comes out a bit bland and will need more seasoning, but this is a great dish! Have made it multiple times.

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  • ISBN 10 1984822284
  • ISBN 13 9781984822284
  • Linked ISBNs
  • Published Oct 15 2019
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential.

Whether he's working with fire and a pan, your grandpa's slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide--a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath--used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens.
     The beauty of sous vide is its ease and consistency--it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method's creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish.

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