Notes about Recipes in this book

• Kimchi fried rice

  • EmilyR on April 08, 2019

    This is an excellent dish and you don't necessarily need a sous vide to poach the egg. I took a little bit of inspiration from a nearby restaurant and added Togarashi rice krispies, sesame seeds, and nori for garnish. We also added bulgogi, though brisket would also be a great complement.

• Chicken breast

  • MollyB on July 10, 2023

    Good recipe for a simply cooked chicken breast that can then be used for various preparations. It was perfect made on the weekend for various lunches throughout the week- salads, bowls, and sandwiches.

• Quick-cooked pork

  • MollyB on July 10, 2023

    I made this with both a whole pork tenderloin and boneless chops, and it turned out perfectly. The tenderloin worked well seared for the pork piccata recipe in the book, and the chops were nice quickly heated in a simmer sauce with greens for a quick dinner. It's really nice to have a batch of perfectly cooked pork ready to be used in recipes - it definitely speeds up weeknight cooking and cleanup.

• Drunken noodles

  • MollyB on December 29, 2024

    This dish was amazing! Savory, salty, sweet with perfectly cooked pork. I made it with sous vide pork tenderloin and two packets of Momofuku quick cooking noodles when I realized I didn’t have enough rice noodles. I commented at dinner that it might be the best Asian noodle dish I’d made and my 13 yr old said he thought it was probably THE best noodle dish I’d ever made - high praise from a kid who says he hates sauces.

• Shrimp

  • MollyB on July 11, 2023

    Perfectly cooked shrimp! I used smaller shrimp than specified,, but cooked for the lower end of time (15 min), and they were great. I made the Garlicky shrimp linguine from the book with some of the shrimp, where you just put them in long enough to warm up, and that worked really well.

• Garlicky shrimp linguine

  • MollyB on July 11, 2023

    Very good! The sous vide shrimp worked nicely in the dish. I used pepperoncini in place of the cherry peppers, and I wished I had added more than the scant tablespoon I used.

• Salmon

  • MollyB on September 19, 2024

    Good basic recipe for sous vide salmon fillets. I've used them both for recipes in the book (the miso salmon with wilted greens is great) and for dishes with cooked salmon salads, bowls, croquettes, etc. I've had good luck cooking the salmon from frozen adding an extra 20-25 min. to the time.

• Miso-glazed salmon with wilted greens

  • MollyB on September 19, 2024

    Love this recipe! If the salmon is cooked ahead of time and it's ready to go, this makes a fast, delicous, and healthy meal; I like it with short-grain brown rice. I've made the recipe numerous times since first trying it.

• Cauliflower

  • MollyB on September 23, 2024

    Easy and reliable way to cook cauliflower, if you've got the sous vide set up. I like that you slice it into slabs for cooking, rather than having to try to cut a head of cauliflower into evenly sized florets. It was perfectly cooked for gratin recipe in the book.

• Cauliflower gratin

  • MollyB on September 23, 2024

    This was great! Even my 13 yr old who usually rejects cauliflower said it was really good. Cooking the cauliflower sous vide ahead of time made it pretty quick to put together, and--as promised--the cauliflower was perfectly cooked. I think I am now a convert to using sous vide for cauliflower prep, to get it cooked just right without worrying about over- or under- cooking it.

• Eat the Love by Irvin Lin

  Master recipes for the protein of your choice...along with variants uses for each protein and sides make this book a great introduction to sous vide if you are intimidated by it.

  Full review