Sous Vide: Better Home Cooking by Hugh Acheson

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  • 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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  • Parsley gremolata (page 26)

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

    • Categories: Spice / herb blends & rubs; Italian
    • Ingredients: parsley; lemons
    show

  • Pickled oysters with aguachile, avocado, and citrus (page 29)

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

    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Summer; Mexican
    • Ingredients: serrano chiles; cilantro; limes; oysters with shells; grapefruits; oranges; avocados; red onions
    show
  • Salmon with dill, shallot, lemon, and vermouth

    Salmon with dill, shallot, lemon, and vermouth (page 30)

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

    • Categories: Main course
    • Ingredients: salmon fillets; shallots; dry white vermouth; lemons; dill; coriander seeds; black peppercorns; thyme
    show

  • Basic brine (page 31)

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

    • Categories: Dressings & marinades; Quick / easy; Vegan; Vegetarian
    • Ingredients: coriander seeds; black peppercorns; thyme
    show

  • Swordfish with coconut green curry sauce (page 33)

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

    • Categories: Curry; Main course; Thai
    • Ingredients: fresh ginger; lemongrass; scallions; serrano chiles; shallots; coriander seeds; cumin seeds; cilantro; limes; fish sauce; coconut milk; swordfish steaks; salted peanuts
    show

  • Tuna ventresca with Italian salad (page 34)

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

    • Categories: Salads; Main course; Italian
    • Ingredients: ahi tuna; olive oil; grapeseed oil; dried red pepper flakes; thyme; mayonnaise; dried oregano; iceberg lettuce; heirloom tomatoes; parsley; pepperoncini peppers
    show

  • Tuna with ratatouille salsa (page 37)

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

    • Categories: Dips, spreads & salsas; Main course; Summer; French; Mexican
    • Ingredients: globe eggplants; bay leaves; thyme; heirloom tomatoes; yellow squash; red peppers; basil; ahi tuna
    show

  • Sardines escabèche (page 39)

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

    • Categories: Dressings & marinades; Small plates - tapas, meze; Summer; Entertaining & parties
    • Ingredients: fresh sardines; bay leaves; carrots; shallots; thyme; dried red pepper flakes; parsley; lemons; apple cider vinegar; cherry tomatoes
    show

  • Halibut with carrot-ginger sauce and hazelnut-carrot salad (page 42)

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

    • Categories: Salads; Sauces for fish; Main course
    • Ingredients: halibut fillets; thyme; young carrots; fresh ginger; carrot tops; parsley; mint; tarragon; toasted hazelnuts; dried kombu; bonito flakes
    show

  • Sole with capers, lemon, and garlicky bread crumbs (page 45)

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

    • Categories: Main course; French
    • Ingredients: sole fillets; bread; shallots; dry white vermouth; lemons; parsley; chicken stock; garlic; capers
    show

  • Flounder with corn, tomato, and basil (page 46)

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

    • Categories: Quick / easy; Main course; Summer
    • Ingredients: flounder fillets; corn on the cob; tomatoes; basil; scallions
    show

  • Bacon-wrapped monkfish with cabbage and potato purée (page 49)

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

    • Categories: Main course; Winter
    • Ingredients: green cabbage; monkfish fillets; bacon; dry white vermouth; whole grain mustard; chives; potatoes; butter
    show

  • Trout with brown butter vinaigrette and fennel slaw (page 51)

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

    • Categories: Dressings & marinades; Sauces for fish; Main course
    • Ingredients: shallots; fennel; whole trout; thyme; dill; red onions; lemons; butter
    show

  • Fennel slaw (page 53)

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

    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: fennel; red onions; dill; lemons
    show

  • Lobster rolls (page 54)

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

    • Categories: Sandwiches & burgers; Main course; American
    • Ingredients: whole lobsters; tarragon; mayonnaise; shallots; celery; chives; potato hot dog rolls; celery leaves
    show

  • Squid stuffed with chickpeas, Swiss chard, and garlic (page 57)

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

    • Categories: Stuffing; Grills & BBQ; Main course
    • Ingredients: Swiss chard; cooked chickpeas; ground cumin; smoked paprika; ground cayenne pepper; squid; serrano chiles; parsley; garlic
    show

  • Garlic butter shrimp on toast (page 60)

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

    • Categories: Main course; Summer
    • Ingredients: shrimp; butter; garlic; dried red pepper flakes; lemons; bread; parsley; celery leaves
    show

  • Snails with garlic butter and parsley (page 65)

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

    • Categories: Main course; French
    • Ingredients: canned escargots; bonito flakes; dried kombu; light soy sauce; butter; parsley; shallots; Cognac; garlic
    show

  • Charred octopus with orange, cured olives, frisée, and mint vinaigrette (page 67)

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

    • Categories: Dressings & marinades; Sauces for fish; Main course; North African; Spanish
    • Ingredients: octopus; thyme; ground Espelette chiles; coriander seeds; mint; frisée; oil-cured black olives; oranges
    show

  • Chicken wings with celery salad (page 73)

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

    • Categories: Salads; Main course
    • Ingredients: chicken wings; celery; shallots; parsley; Parmesan cheese; kosher salt; black peppercorns; allspice berries; thyme; Cholula hot sauce
    • Accompaniments: Ranch dressing
    show

  • Brined chicken wings (page 74)

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

    • Categories: Dressings & marinades; Main course; Appetizers / starters
    • Ingredients: kosher salt; black peppercorns; allspice berries; thyme; chicken wings
    show

  • Hot wing sauce (page 74)

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

    • Categories: Sauces for poultry; Quick / easy; Vegetarian
    • Ingredients: Cholula hot sauce; butter
    show

  • Ranch dressing (page 74)

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

    • Categories: Dressings & marinades; Vegetarian
    • Ingredients: mayonnaise; buttermilk; apple cider vinegar; chives; dill; garlic powder; hot sauce; heavy cream
    • Accompaniments: Chicken wings with celery salad
    show

  • Quails with chorizo and cornbread stuffing (page 77)

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

    • Categories: Stuffing; Small plates - tapas, meze; Main course; Entertaining & parties
    • Ingredients: shallots; Mexican chorizo sausages; dried Mexican oregano; epazote; chicken stock; white cornmeal; buttermilk; eggs; bacon fat; Euro-style semi-boneless quail
    show

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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