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Low Temperature Recipes: Delicious, Easy To Make Sous Vide Recipes – A Low Tem

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Low Temperature Recipes

Delicious Easy To Make Sous Vide Recipes:

A Low Temperature Recipe Cookbook For The Budding Chef In You

Table of Contents

Introduction

Chapter 1: Sous Vide Soup Recipes

Cream of Celery Soup

Chicken and Vegetable Soup

Butternut Squash & Apple Soup

Tomato Soup

Chapter 2: Sous Vide Salad Recipes

Fresh Beetroot Salad

Spiced Pears Salad

German Potato Salad

Garden Salad

Chapter 3: Sous Vide Meal Recipes

Roast Lemon Chicken

Burgers

Okra with Lemon Yogurt Sauce

Sous Vide Steaks

Curried Vegetables with Mint Yogurt

Thai Green curry

 

Chapter 4: Sous Vide Dessert Recipes

Cranberry Pears

Lemon Blueberry Cheesecake

Cinnamon Spiced Apples

Carrot Pudding

 

Chapter 5: Sous Vide Beverages & Cocktail Recipes

Ponche Crema

Jamaican Christmas Punch

Figgy Tequila Collins

Vintage Pink Lady

Butternut Squash Cordial

Conclusion

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Introduction

I want to thank you and congratulate you for downloading the book, “Low Temperature Recipes: Delicious Easy To Make Sous Vide Recipes: A low temperature Recipes cookbook for the budding chef in you.

 

Traditional methods of cooking worldwide involve frying, steaming, baking, grilling etc. which involve high heat cooking. Here the heat gradually diffuses from the outside to the centre. By the time the inside of the food reaches the necessary temperature that is needed for cooking, the outside gets over cooked or charred.

 

With time, chefs have developed the right temperatures to cook different types of food evenly. One of the methods they have found is by placing the food in a temperature controlled bath, due to which the entire food placed can be cooked evenly without over cooking.

 

Most countries have traditional methods of cooking where food is tightly wrapped and cooked at low temperatures. This is the basis of Sous Vide cooking. Sous Vide in French means “Under Vacuum”. So cooking under vacuum is Sous Vide cooking. Sous vide is pronounced as “sooo veed”. In this method, the food is kept in vacuum sealed bags. The bags are then submerged in water at a particular temperature for a longer time period.

 

Sous Vide cooking basically consists of placing the food products into impermeable plastic bags. Then the plastic bags are placed under vacuum at precise temperatures. The bags are then placed in boiling water for a long period of time. The key is to maintain the temperature of water so that the water is hot enough to cook the food.

 

Precise temperature control is very important and has many benefits. The temperature maintained is lesser than in traditional cooking. Vacuum sealing helps efficient heat transfer from the water into the food. Shelf life of the food stuff is increased. Risk of contamination is reduced and it has many more benefits. It is especially good for cooking meat, fish, and poultry.

 

Meat, poultry, vegetables, fruits etc. are brought up to the desired temperature and then maintained at that temperature until you get the desired tenderness. The food is cooked uniformly. Meats can be prepared a week ahead of time and will still taste delicious. Meats and fish are cooked evenly and not overly done or too dry and the final product is juicier and delicious.

 

Today, Sous Vide has become a standard method of cooking worldwide. The flavors and textures that are achieved with Sous Vide cooking are amazing. I have brought to you a whole lot of interesting recipes which are easy to make and delicious too. I hope you enjoy them!

 

Thanks again for downloading this book, I hope you enjoy it!

Copyright 2015 by Josie Mackville – All rights reserved.

 

This document is geared towards providing exact and reliable information in regards to the topic and issue covered. The publication is sold with the idea that the publisher is not required to render accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal or professional, a practiced individual in the profession should be ordered.

 

- From a Declaration of Principles which was accepted and approved equally by a Committee of the American Bar Association and a Committee of Publishers and Associations.

 

In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic means or in printed format. Recording of this publication is strictly prohibited and any storage of this document is not allowed unless with written permission from the publisher. All rights reserved.

 

The information provided herein is stated to be truthful and consistent, in that any liability, in terms of inattention or otherwise, by any usage or abuse of any policies, processes, or directions contained within is the solitary and utter responsibility of the recipient reader. Under no circumstances will any legal responsibility or blame be held against the publisher for any reparation, damages, or monetary loss due to the information herein, either directly or indirectly.

 

Respective authors own all copyrights not held by the publisher.

 

The information herein is offered for informational purposes solely, and is universal as so. The presentation of the information is without contract or any type of guarantee assurance.

 

The trademarks that are used are without any consent, and the publication of the trademark is without permission or backing by the trademark owner. All trademarks and brands within this book are for clarifying purposes only and are the owned by the owners themselves, not affiliated with this document.

 

Cover image courtesy of Loozrboy – Flickr – https://www.flickr.com/photos/loozrboy/5538139481/

Chapter 1: Sous Vide Soup Recipes

Cream of Celery Soup:

 

Ingredients:

 

*
p<>{color:#000;}. 2 cups celery, diced into large pieces

*
p<>{color:#000;}. ½ cup russet potatoes, peeled, diced into small pieces

*
p<>{color:#000;}. ½ cup leek, diced into large pieces

*
p<>{color:#000;}. ½ cup stock (vegetable or chicken)

*
p<>{color:#000;}. ½ cup heavy cream

*
p<>{color:#000;}. 1 tablespoon butter

*
p<>{color:#000;}. 1 bay leaf

*
p<>{color:#000;}. 1 teaspoon kosher salt or to taste

*
p<>{color:#000;}. White pepper powder to taste

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 180 degree F according to the operating instructions.

#
p<>{color:#000;}. Place all the ingredients in a zip loc bag or a vacuum seal bag and vacuum seal it. Submerge and cook in the cooker for 1 hour or until the vegetables are cooked.

#
p<>{color:#000;}. When done, remove the bay leaf and puree the soup. Strain through a wire mesh strainer and discard the solids. Serve hot.

 

Chicken and Vegetable Soup:

 

Ingredients:

 

*
p<>{color:#000;}. ½ cup zucchini, diced

*
p<>{color:#000;}. ½ cup red bell pepper, diced

*
p<>{color:#000;}. ½ cup cauliflower, chopped

*
p<>{color:#000;}. 3 baby carrots, chopped

*
p<>{color:#000;}. 1 medium onion, chopped

*
p<>{color:#000;}. 2 cups fresh spinach leaves

*
p<>{color:#000;}. ½ teaspoon garlic powder or to taste

*
p<>{color:#000;}. ½ teaspoon onion powder

*
p<>{color:#000;}. Sea salt to taste

*
p<>{color:#000;}. Black pepper powder to taste

*
p<>{color:#000;}. Cayenne pepper to taste

*
p<>{color:#000;}. 1 cup chicken, diced, sous vide cooked

*
p<>{color:#000;}. ½ tablespoon olive oil

*
p<>{color:#000;}. ½ liter chicken broth

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 180 degree F according to the operating instructions.

#
p<>{color:#000;}. Place all the vegetables and spices in a bowl. Mix well and place in a zip loc bag or a vacuum seal bag and vacuum seal it. Submerge and cook in the cooker for 1 hour or until the vegetables are cooked.

#
p<>{color:#000;}. To make the soup, heat olive oil in a soup pot over medium heat. Add broth and bring to a boil.

#
p<>{color:#000;}. Lower heat and add chicken and cooked vegetables along with their juices. Simmer for 5-7 minutes.

#
p<>{color:#000;}. Serve hot.

[* Butternut Squash &Apple Soup: *]

Ingredients:

 

*
p<>{color:#000;}. 1 small butternut squash, peeled, sliced

*
p<>{color:#000;}. 1 medium apple like Granny Smith, peeled, cored, sliced

*
p<>{color:#000;}. 3 green onions, trimmed, sliced

*
p<>{color:#000;}. ½ teaspoon sea salt or to taste.

*
p<>{color:#000;}. ½ cup light cream

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 185 degree F according to the operating instructions.

#
p<>{color:#000;}. Place all the vegetables and apple in a zip loc bag or a vacuum seal bag and vacuum seal it. Submerge and cook in the cooker for 2 hours or until the vegetables are cooked.

#
p<>{color:#000;}. When done, puree the soup. Add salt and cream and blend again. Serve hot.

 

Tomato Soup:

 

Ingredients:

 

*
p<>{color:#000;}. ¼ cup butter

*
p<>{color:#000;}. 3 tablespoons flour

*
p<>{color:#000;}. ½ liter milk

*
p<>{color:#000;}. ½ cup heavy cream

*
p<>{color:#000;}. 1 ½ cans whole or diced tomatoes, peeled

*
p<>{color:#000;}. 1 fresh tomato, chopped

*
p<>{color:#000;}. 1 small green pepper, chopped

*
p<>{color:#000;}. 1 clove garlic, chopped

*
p<>{color:#000;}. 1 tablespoon dried basil leaves

*
p<>{color:#000;}. A pinch cayenne pepper

*
p<>{color:#000;}. Tabasco sauce to taste

*
p<>{color:#000;}. ½ teaspoon salt or to taste

*
p<>{color:#000;}. ½ teaspoon black pepper powder or to taste

Method:

 

#
p<>{color:#000;}. Place a saucepan over medium heat. Add half the butter. When the butter starts melting, add flour and sauté for a couple of minutes stirring constantly.

#
p<>{color:#000;}. Slowly add milk and continue stirring until the mixture thickens.

#
p<>{color:#000;}. Add cream and continue stirring. Do not boil. Remove from heat and keep aside.

#
p<>{color:#000;}. Place another saucepan over medium heat. Add the remaining butter. When butter melts, add onions, garlic, and green pepper and sauté until the onions are translucent. Add tomatoes and basil and simmer for a few minutes.

#
p<>{color:#000;}. Lower heat and add the white sauce, cayenne pepper, Tabasco, salt and pepper.

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 172-175 degree F according to the operating instructions.

#
p<>{color:#000;}. Place all the vegetables in a zip loc bag or a vacuum seal bag and vacuum seal it. Submerge and cook in the cooker for 45 minutes.

#
p<>{color:#000;}. When done, puree the soup. Serve hot.

 

.

Chapter 2: Sous Vide Salad Recipes

Fresh Beetroot Salad:

 

Ingredients:

 

*
p<>{color:#000;}. ½ pound fresh beets, scrubbed, trimmed, halved

*
p<>{color:#000;}. 2 cups salad greens, torn

For the vinaigrette dressing:

 

*
p<>{color:#000;}. 1 tablespoon sherry vinegar

*
p<>{color:#000;}. ¼ teaspoon salt

*
p<>{color:#000;}. 1 tablespoon fresh chives, minced

*
p<>{color:#000;}. ½ tablespoon extra virgin olive oil

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 185 degree F according to the operating instructions.

#
p<>{color:#000;}. Place the beets in a zip loc bag or a vacuum seal bag and vacuum seal it. Submerge and cook in the cooker for 1 hour or until the beets are cooked.

#
p<>{color:#000;}. Now quick chill the beets with the pouch in an ice water bath or let the beets cool naturally.

#
p<>{color:#000;}. Peel the beets and dice into bite sized pieces.

#
p<>{color:#000;}. To make the vinaigrette: Mix together vinegar, salt, and chives. Slowly add olive oil and whisk well. Keep aside for 10 minutes.

#
p<>{color:#000;}. Place the chopped beets in a salad bowl. Pour the dressing and toss well.

#
p<>{color:#000;}. Chill in the refrigerator for at least 10 minute.

#
p<>{color:#000;}. To serve, divide the greens into plates and top with beets.

Spiced Pears Salad:

Ingredients:

 

*
p<>{color:#000;}. 4 firm pears, peeled, cored, halved

*
p<>{color:#000;}. 6 pods cardamom, lightly crushed

*
p<>{color:#000;}. ½ cup maple syrup

*
p<>{color:#000;}. 2 tablespoon brandy

*
p<>{color:#000;}. 1 fresh vanilla pod, split and seeds scraped

*
p<>{color:#000;}. 2 cups walnuts, toasted

*
p<>{color:#000;}. 2 cups blue cheese, crumbled

Dressing:

 

*
p<>{color:#000;}. 6 tablespoons white wine vinegar

*
p<>{color:#000;}. ¼ cup extra virgin olive oil

*
p<>{color:#000;}. 2 tablespoons poaching liquid – refer step 3

*
p<>{color:#000;}. ¼ teaspoon salt

*
p<>{color:#000;}. ¼ teaspoon pepper powder

*
p<>{color:#000;}. 4 small heads frisee

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 158 degree F according to the operating instructions.

#
p<>{color:#000;background:#fff;}. Place the pears and cardamom pods in a zip loc bag or a vacuum seal bag and vacuum seal it. Submerge and cook in the cooker for 30-40 minutes or until the pears are soft but yet should retain a bit of hardness.

#
p<>{color:#000;}. Remove the pears from the pouch and keep aside. Retain the poaching liquid.

#
p<>{color:#000;}. Mix together the ingredients of the dressing. Whisk well.

#
p<>{color:#000;}. Divide the frisee into serving bowls. Drizzle the dressing over it.

#
p<>{color:#000;}. Now sprinkle the crumbled cheese over the frisee. Top with walnuts and half a pear.

German Potato Salad:

Ingredients:

 

*
p<>{color:#000;}. ¾ pound red or yellow potatoes, cut into chunks of ¾ inch

*
p<>{color:#000;}. ¼ cup chicken stock

*
p<>{color:#000;}. Salt to taste

*
p<>{color:#000;}. Pepper powder to taste

*
p<>{color:#000;}. 2 ounce thick cut bacon, cut into ¼ inch thick slices

*
p<>{color:#000;}. ¼ cup onions, chopped

*
p<>{color:#000;}. 2 ½ tablespoons cider vinegar

*
p<>{color:#000;}. 2 scallions, thinly sliced

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 185 degree F according to the operating instructions.

#
p<>{color:#000;}. Place the potatoes and chicken stock in a zip loc bag or a vacuum seal bag and vacuum seal it. Submerge and cook in the cooker for 1 hour and 30 minutes or until the vegetables are cooked.

#
p<>{color:#000;}. Meanwhile, place a nonstick skillet over medium high heat. Add bacon slices and cook on both the sides until crisp. Remove the bacon and keep aside.

#
p<>{color:#000;}. To the same skillet, add onions and sauté until translucent. Remove the onions and keep aside.

#
p<>{color:#000;}. When the potatoes are cooked, remove from the water bath and keep aside.

#
p<>{color:#000;}. To the same skillet, add the browned bacon and onions. Place over medium heat.

#
p<>{color:#000;}. When heated thoroughly, reduce heat and add vinegar.

#
p<>{color:#000;}. Remove the potatoes from the pouch and add to the skillet along with the liquid in the pouch.

#
p<>{color:#000;}. Simmer thoroughly until the liquid thickens.

#
p<>{color:#000;}. Remove from heat. Add scallions and mix well.

#
p<>{color:#000;}. Serve warm.

Garden Salad:

 

Ingredients:

 

For the Sous vide vegetables:

 

*
p<>{color:#000;}. 4 French radishes or red radishes, quartered lengthwise

*
p<>{color:#000;}. 4 baby zucchini, quartered lengthwise

*
p<>{color:#000;}. 4 baby pattypan squash, quartered lengthwise

*
p<>{color:#000;}. 6 sugar snap peas, trimmed of ends and strings removed

*
p<>{color:#000;}. 4 string beans

*
p<>{color:#000;}. 4 slices English cucumber, peeled

*
p<>{color:#000;}. 4 whole red pearl onions, peeled, halved

*
p<>{color:#000;}. 4 baby turnips, peeled, sliced in half

*
p<>{color:#000;}. 4 baby golden baby beets, peeled, quartered

*
p<>{color:#000;}. 1 whole carrot, peeled, sliced into 3 inch pieces

*
p<>{color:#000;}. 2 tablespoon extra virgin olive oil

*
p<>{color:#000;}. 1 ½ tablespoon kosher salt or to taste

For the salad:

 

*
p<>{color:#000;}. 4 ounce fresh chevre

*
p<>{color:#000;}. 5 fresh mint leaves, finely chopped

*
p<>{color:#000;}. 5 fresh basil leaves, finely chopped

*
p<>{color:#000;}. 5 fresh Italian parsley leaves, finely chopped

*
p<>{color:#000;}. 1 ½ tablespoons chives, finely chopped

*
p<>{color:#000;}. 1 ½ tablespoons olive oil

*
p<>{color:#000;}. ½ tablespoon kosher salt

*
p<>{color:#000;}. 2 tablespoons pistachio, toasted, ground

*
p<>{color:#000;}. ½ bunch baby romaine

*
p<>{color:#000;}. ½ bunch watercress

*
p<>{color:#000;}. ½ bunch arugula

*
p<>{color:#000;}. Extra olive oil to drizzle

*
p<>{color:#000;}. Different types of leaves and flowers to garnish

*
p<>{color:#000;}. Juice of a lemon

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 156 degree F according to the operating instructions.

#
p<>{color:#000;}. Place all the vegetables in separate pouches, sprinkle oil and salt and vacuum seal it. Submerge and cook in the cooker until the vegetables are cooked. Carrots and beets take 45 minutes to cook, onions and turnips take about 22 minutes, the rest take 6-8 minutes. As the vegetables are cooked, pull the pouch out and place in an ice water bath for 10 minutes.

#
p<>{color:#000;}. Meanwhile, mix together in a bowl, chevre, the finely chopped herbs, olive oil, salt, and nuts.

#
p<>{color:#000;}. To serve: Arrange on a serving platter, watercress, and arugula. Layer the vegetables except the carrots over the watercress and arugula.

#
p<>{color:#000;}. With a peeler slice the carrots and spread all over the salad.

#
p<>{color:#000;}. Drizzle olive oil and lemon juice.

#
p<>{color:#000;}. Finally top with the chevre mixture. Sprinkle fresh herbs and flowers and serve.

Chapter 3: Sous Vide Meal Recipes

Roast Lemon Chicken:

 

Ingredients:

 

*
p<>{color:#000;}. 8 chicken thighs

*
p<>{color:#000;}. 2 lemons, cut into slices

*
p<>{color:#000;}. 4 sprigs rosemary

*
p<>{color:#000;}. 2 tablespoons butter

*
p<>{color:#000;}. Salt to taste

*
p<>{color:#000;}. Pepper powder to taste

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 140 degree F according to the operating instructions.

#
p<>{color:#000;}. Sprinkle salt and pepper over the chicken.

#
p<>{color:#000;}. Place the chicken and rosemary sprigs into a vacuum seal bag. Vacuum seal the bag. Submerge and cook for 1 ½ hours.

#
p<>{color:#000;}. When the chicken is cooked, place an oven proof pan on the stove top.

#
p<>{color:#000;}. Add butter. When butter melts, add chicken. Place the chicken skin side down. Also place lemon slices and rosemary

#
p<>{color:#000;}. Cook the chicken until a crust begins to form.

#
p<>{color:#000;}. Flip sides and place the ovenproof pan in the oven for broiling. Broil until golden brown crusts are form.

#
p<>{color:#000;}. Serve with cooked lemon slices and vegetables of your choice.

Burgers:

 

Ingredients:

 

*
p<>{color:#000;}. 4 ounce Fontina cheese, sliced into 4 , each of ¼ inch

*
p<>{color:#000;}. 4 ounce gruyere cheese, sliced into 4, each of ¼ inch

*
p<>{color:#000;}. 1 pound 90% lean ground beef

*
p<>{color:#000;}. Salt to taste

*
p<>{color:#000;}. Freshly ground pepper to taste

*
p<>{color:#000;}. 4 onion buns, split

*
p<>{color:#000;}. 4 leaves lettuce

*
p<>{color:#000;}. 4 slices tomatoes

*
p<>{color:#000;}. 4 slices onions

*
p<>{color:#000;}. Sauce of your choice for serving

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 185 degree F according to the operating instructions.

#
p<>{color:#000;}. Divide the beef into 8 equal parts. Shape each part into a thin round patty.

#
p<>{color:#000;}. Place a piece of Fontina and gruyere each in between 2 patties. Press the edges of the patties so that the cheese is sealed.

#
p<>{color:#000;}. Sprinkle salt and pepper over the patties. Repeat with the remaining patties.

#
p<>{color:#000;}. Place the potatoes and chicken stock in a zip loc bag or a vacuum seal bag and vacuum seal it. Submerge and cook in the cooker for 1 hour and 30 minutes or until the vegetables are cooked.

#
p<>{color:#000;}. Place each cheese filled patty in individual zip lock pouches. Vacuum seal the bags. Submerge and cook for 1 hour.

#
p<>{color:#000;}. When done, transfer on to a preheated grill and grill on both the sides until slightly charred. Or you can place in a pan and slightly char it.

#
p<>{color:#000;}. Place in between the slit bun along with lettuce, tomato slices, and onions slices.

#
p<>{color:#000;}. Serve with sauce.

 

h2<>{color:#548dd4;}.

Okra with Lemon Yogurt Sauce:
p<>{color:#000;}.  

Ingredients:

 

*
p<>{color:#000;}. 6 ounce fresh okra, trim the top and bottom

*
p<>{color:#000;}. ¼ teaspoon fine sea salt or to taste

*
p<>{color:#000;}. ½ teaspoon extra virgin olive oil

*
p<>{color:#000;}. Freshly cracked black pepper to taste

*
p<>{color:#000;}. A pinch cayenne pepper

For the sauce:

 

*
p<>{color:#000;}. 1/3 cup plain yogurt

*
p<>{color:#000;}. 2 teaspoons mayonnaise

*
p<>{color:#000;}. 2 cloves garlic, peeled, minced

*
p<>{color:#000;}. ¼ teaspoon lemon zest, grated

*
p<>{color:#000;}. 1 teaspoon lemon juice

*
p<>{color:#000;}. 1 teaspoon fresh chives, chopped

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 180 degree F according to the operating instructions.

#
p<>{color:#000;}. Place the okra in a cooking pouch and add salt, toss. Vacuum seal it. Submerge and cook in the cooker for 15 minutes or until the okra is cooked.

#
p<>{color:#000;}. Remove the pouch and place in ice water bath for 10 minutes to curtail the cooking process.

#
p<>{color:#000;}. Meanwhile, make the sauce by whisking together all the ingredients in a bowl.

#
p<>{color:#000;}. Remove the okra from the vacuum pouch and pat dry with paper towels.

#
p<>{color:#000;}. Place a cast iron skillet over medium heat. Add olive oil. When oil is heated, add the okra and cook until the sides are browned. Turn the sides a couple of times.

#
p<>{color:#000;}. Serve the okra with the lemon yogurt sauce.

Sous Vide Steaks:

Ingredients:

 

*
p<>{color:#000;}. 2 steaks of ½ pound each

*
p<>{color:#000;}. Kosher salt to taste

*
p<>{color:#000;}. Freshly ground black pepper powder to taste

*
p<>{color:#000;}. 6 sprigs thyme, chopped

*
p<>{color:#000;}. 2 cloves garlic, sliced

*
p<>{color:#000;}. 1 shallot, thinly sliced

*
p<>{color:#000;}. 1 tablespoon canola oil

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 180 degree F according to the operating instructions.

#
p<>{color:#000;}. Sprinkle salt and pepper over the steaks.

#
p<>{color:#000;}. Place the steaks, thyme, garlic, and shallot in a cooking pouch. Vacuum seal it. Submerge and cook in the cooker for 45 minutes to an hour or until the steak is cooked. Remove and pat dry with kitchen towels.

#
p<>{color:#000;}. Place a cast iron skillet over medium heat. Add oil.

#
p<>{color:#000;}. When oil is heated, place the steaks in a single layer. Cook until browned on all sides. Remove and place on paper towels to drain the excess fat.

#
p<>{color:#000;}. Serve after a couple of minutes.

 

Curried Vegetables with Mint Yogurt:

 

Ingredients:

 

*
p<>{color:#000;}. ½ cup cauliflower floret’s

*
p<>{color:#000;}. ¼ cup carrots, chopped into matchsticks

*
p<>{color:#000;}. ¼ cup zucchini, chopped into matchsticks

*
p<>{color:#000;}. ¼ cup green beans, chopped into 2 inch pieces

*
p<>{color:#000;}. ¼ cup snap peas

*
p<>{color:#000;}. 2 teaspoons olive oil

*
p<>{color:#000;}. 1 tablespoon curry powder

*
p<>{color:#000;}. ½ teaspoon kosher salt or to taste

*
p<>{color:#000;}. 1/3 cup yogurt

*
p<>{color:#000;}. ½ tablespoon lime juice

*
p<>{color:#000;}. ½ teaspoon chilli flakes

*
p<>{color:#000;}. ½ tablespoon chopped mint

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 165 degree F according to the operating instructions.

#
p<>{color:#000;}. Place the green vegetables in one cooking pouch and rest of the vegetables in another pouch.

#
p<>{color:#000;}. Mix together olive oil, curry powder, kosher salt, yogurt, lime juice, chilli flakes, and mint. Divide this between both the pouches.

#
p<>{color:#000;}. Submerge and cook in the cooker until the vegetables are cooked. Green vegetables take 11 minutes to cook and the other vegetables takes about 2 minutes. As the vegetables are cooked, pull the pouch out and serve with bread or rice.

 

Thai Green curry:

 

Ingredients:

 

*
p<>{color:#000;}. 2 chicken breasts

*
p<>{color:#000;}. 1 ½ cups eggplants, chopped into 1 inch pieces

*
p<>{color:#000;}. ½ cup pea eggplants

*
p<>{color:#000;}. 10 Kefir lime leaves, torn in half

*
p<>{color:#000;}. ¼ cup Thai green curry paste

*
p<>{color:#000;}. 2 cans coconut milk

*
p<>{color:#000;}. ¼ cup fish sauce

*
p<>{color:#000;}. 3 tablespoons palm sugar

*
p<>{color:#000;}. 4 small red chilies, thinly sliced lengthwise

*
p<>{color:#000;}. 1 cup Thai basil leaves

*
p<>{color:#000;}. 2 cups boiling water

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 185 degree F according to the operating instructions.

#
p<>{color:#000;}. Sprinkle salt and pepper over the chicken.

#
p<>{color:#000;}. Place the chicken and 2 tablespoons coconut milk into a vacuum seal bag. Vacuum seal the bag. Submerge and cook for 1 hour and 15 minutes.

#
p<>{color:#000;}. Meanwhile make the curry as follows: place a pot on medium heat, Add 1 can coconut milk, and green curry paste.

#
p<>{color:#000;}. Add eggplants and the remaining coconut milk. Add the water to the pot.

#
p<>{color:#000;}. Simmer for 15-20 minutes.

#
p<>{color:#000;}. Add fish sauce and pea eggplants and palm sugar.

#
p<>{color:#000;}. Add half the chilli strips and Kefir leaves and simmer for another 10 minutes.

#
p<>{color:#000;}. Remove from heat and add the basil. Cover and keep aside.

#
p<>{color:#000;}. Remove the cooked chicken from the pouch and slice it.

#
p<>{color:#000;}. Place the chicken slices in individual serving bowls. Pour the curry sauce over the chicken.

#
p<>{color:#000;}. Garnish with the remaining chilli strips and serve with steamed rice.

Chapter 4: Sous Vide Dessert Recipes

Cranberry Pears:

 

Ingredients:

 

*
p<>{color:#000;}. 2 ounce water

*
p<>{color:#000;}. 6 tablespoons cranberry jam

*
p<>{color:#000;}. ¼ cup sugar

*
p<>{color:#000;}. 1 teaspoon salt

*
p<>{color:#000;}. 4 pears, rinsed, peeled, cored, halved

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 185 degree F according to the operating instructions.

#
p<>{color:#000;}. Whisk together jam, sugar, salt and a little water to make the sauce. Add pears in it and coat well

#
p<>{color:#000;}. Place the pears along with the sauce in a zip loc bag or a vacuum seal bag and vacuum seal it. Submerge and cook in the cooker for 1 hour or until the pears are cooked.

#
p<>{color:#000;}. When done, remove from the pouch and serve.

Lemon Blueberry Cheesecake:

Ingredients:

 

For the flourless crust:

 

*
p<>{color:#000;}. 1 teaspoon butter for greasing the ramekins

*
p<>{color:#000;}. ½ cup coconut macaroon crumbs

*
p<>{color:#000;}. ¼ cup melted butter

*
p<>{color:#000;}. ¼ cup almond meal, toasted until golden

OR

 

For the graham cracker crust:

 

*
p<>{color:#000;}. 1 teaspoon butter for greasing the ramekins

*
p<>{color:#000;}. ½ cup graham crackers, crumbled

*
p<>{color:#000;}. ¼ cup melted butter

*
p<>{color:#000;}. 1 tablespoon sugar

For the cheesecake:

 

*
p<>{color:#000;}. 24 ounce cream cheese

*
p<>{color:#000;}. 1 cup sugar

*
p<>{color:#000;}. ½ cup sour cream

*
p<>{color:#000;}. 4 eggs

*
p<>{color:#000;}. Zest of 2 lemon, finely chopped

*
p<>{color:#000;}. ½ cup lemon juice

For topping:

 

*
p<>{color:#000;}. 1 cup blueberries

*
p<>{color:#000;}. 2 tablespoons powdered sugar

 

Method:

 

#
p<>{color:#000;}. Raise the bottom perforated rack of the sous vide cooker on a dessert rack.

#
p<>{color:#000;}. For the water level in the cooker, place the ramekins on the raised rack. Fill the ramekins with water. Fill water in the cooker to reach ½ inch of their rims.

#
p<>{color:#000;}. Now throw the water of the ramekins. Wipe the ramekins to dry them. Grease with butter.

#
p<>{color:#000;}. Preheat the sous vide cooker to 176 degree F.

#
p<>{color:#000;}. Mix together all the ingredients of the crust. Divide this among the ramekin bowls. Press well using the back of the spoon.

#
p<>{color:#000;}. In a bowl, add cream cheese, sugar, and sour cream. Beat well with a hand blender or electric beater.

#
p<>{color:#000;}. Add eggs, one by one beating well each time.

#
p<>{color:#000;}. Add lemon juice and zest. Beat well. Divide this amongst the ramekins.

#
p<>{color:#000;}. Cover the ramekins with cling film and secure tightly with rubber bands.

#
p<>{color:#000;}. Place the ramekins over the dessert rack in the cooker.

#
p<>{color:#000;}. Cook for 1 ½ hours. Remove the ramekins. Discard the cling film. Let it cool naturally.

#
p<>{color:#000;}. Cool in the refrigerator.

#
p<>{color:#000;}. Serve with fresh blueberries with powdered sugar sprinkled over it.

Cinnamon Spiced Apples:

Ingredients:

 

*
p<>{color:#000;}. 8 tart apples, peeled, cored

*
p<>{color:#000;}. Juice of 2 lemons

*
p<>{color:#000;}. 6 tablespoons unsalted butter

*
p<>{color:#000;}. ¼ cup brown sugar

*
p<>{color:#000;}. 4 whole fresh dates, pitted

*
p<>{color:#000;}. ¼ cup raisins

*
p<>{color:#000;}. 2 tablespoons ground cinnamon

*
p<>{color:#000;}. ½ teaspoon fine sea salt

*
p<>{color:#000;}. ½ teaspoon nut meg, grated

*
p<>{color:#000;}. ¼ teaspoon vanilla extract

*
p<>{color:#000;}. Fresh whipped cream or ice cream to serve

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 185 degree F according to the operating instructions.

#
p<>{color:#000;}. Sprinkle lemon juice over the apples.

#
p<>{color:#000;}. Mix together with a fork, butter, brown sugar, dates, raisins, cinnamon, salt, nutmeg, and vanilla extract in a bowl.

#
p<>{color:#000;}. Stuff this filling in the center of the apples. Press the filling carefully.

#
p<>{color:#000;}. Place the apples in 4 zip lock pouches. Vacuum seal the pouches and submerge in the water of the cooker. Set the timer for 2 hours.

#
p<>{color:#000;}. When done, remove the apples from the bag and place on to serving plates.

#
p<>{color:#000;}. Serve with whipped cream or ice cream.

Carrot Pudding:

 

Ingredients:

 

*
p<>{color:#000;}. 1 cup sugar or to taste

*
p<>{color:#000;}. 1 tablespoon almonds

*
p<>{color:#000;}. ½ teaspoon ground cardamom

*
p<>{color:#000;}. 1 pound carrots, grated

*
p<>{color:#000;}. ½ liter milk

*
p<>{color:#000;}. 1 tablespoon pistachios

*
p<>{color:#000;}. 1 tablespoon raisins

*
p<>{color:#000;}. 1 tablespoon ghee (clarified butter)

*
p<>{color:#000;}. Extra nuts and raisins for garnishing

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 185 degree F according to the operating instructions.

#
p<>{color:#000;}. Soak the nuts and raisins for 30 minutes.

#
p<>{color:#000;}. Place the carrots, raisins, pistachios, almonds and ghee in a zip lock pouch. Vacuum seal the pouch and submerge in the cooker. Set the timer for 2 hours.

#
p<>{color:#000;}. Meanwhile place a saucepan over low heat. Add milk and boil for an hour.

#
p<>{color:#000;}. Add sugar and boil until the sugar has dissolved.

#
p<>{color:#000;}. Now open the zip lock pouch and transfer the carrots into the saucepan.

#
p<>{color:#000;}. Mix well and cook for about 5 minutes. Add cardamom powder. Stir well and cook for another couple of minutes.

#
p<>{color:#000;}. Garnish with extra nuts and raisins. Can serve either hot or at room temperature.

Chapter 5: Sous Vide Beverages and Cocktail Recipes

Ponche Crema:

 

Ingredients:

 

*
p<>{color:#000;}. 2 eggs, beaten well

*
p<>{color:#000;}. 1 cup water

*
p<>{color:#000;}. ½ a 14 ounce can sweetened condensed milk

*
p<>{color:#000;}. ½ a 12 ounce can evaporated milk

*
p<>{color:#000;}. ½ a 12 ounce can crème de coco

*
p<>{color:#000;}. 1 cup white rum

*
p<>{color:#000;}. 2 sticks cinnamon

*
p<>{color:#000;}. Powdered cinnamon to garnish

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 185 degree F according to the operating instructions.

#
p<>{color:#000;}. Blend together eggs, water, evaporated milk, condensed milk, and crème do coco until smooth.

#
p<>{color:#000;}. Pour this mixture and cinnamon sticks into a zip lock cooking pouch. Vacuum seal the pouch and submerge in the cooker and cook for 2 hours.

#
p<>{color:#000;}. Remove the pouch and place in ice water bath for 30 minutes.

#
p<>{color:#000;}. Strain the liquid and discard the cinnamon sticks and any solids.

#
p<>{color:#000;}. Place in the refrigerator to chill until use.

#
p<>{color:#000;}. To serve, pour the chilled mixture into a large bowl. Add rum and stir well.

#
p<>{color:#000;}. Serve into individual glasses. Sprinkle cinnamon on top.

 

Jamaican Christmas Punch:

 

Ingredients:

 

*
p<>{color:#000;}. 1 cup dried sorrel (hibiscus flowers)

*
p<>{color:#000;}. 2 tablespoons fresh ginger, minced

*
p<>{color:#000;}. ½ tablespoons whole all spice berries (Jamaican pepper)

*
p<>{color:#000;}. ½ cup castor sugar

*
p<>{color:#000;}. 2 cups water

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 135 degree F according to the operating instructions.

#
p<>{color:#000;}. Place all the ingredients into a zip lock cooking pouch. Vacuum seal the pouch and submerge in the cooker. Cook for 30 minutes.

#
p<>{color:#000;}. Remove and place in an ice water bath for 20 minutes. Strain the solution and pour into a bottle. Discard the solids. Refrigerate until use.

#
p<>{color:#000;}. Serve chilled with crushed ice. Garnish with mint leaves.

#
p<>{color:#000;}. To make a cocktail, add an ounce of rum to a shaker along with the chilled punch. Shake well. Serve with mint leaves as a garnish and a few cranberries.

Figgy Tequila Collins:

 

Ingredients:

 

*
p<>{color:#000;}. 2 dozens semi dried figs, chopped

*
p<>{color:#000;}. 500 ml Blanco tequila

*
p<>{color:#000;}. 50 ml lime juice

*
p<>{color:#000;}. 20 ml agave syrup

*
p<>{color:#000;}. Crushed ice

*
p<>{color:#000;}. Soda water to serve

*
p<>{color:#000;}. Fig slices to serve

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 50 degree F according to the operating instructions.

#
p<>{color:#000;}. Place the figs and Blanco tequila in a zip lock cooking pouch. Vacuum seal the pouch and submerge in the cooker. Cook overnight.

#
p<>{color:#000;}. Remove the pouch and let it cool naturally. Strain. Discard the solids.

#
p<>{color:#000;}. Take 100 ml of the infused liquid and place in a shaker. Store the rest in the refrigerator. Add agave syrup and ice and shake thoroughly.

#
p<>{color:#000;}. Pour in highball glasses over ice. Add soda. Garnish with slices of fig.

Vintage Pink Lady:

 

Ingredients:

 

To make the infused Pear Shrub:

 

*
p<>{color:#000;}. 4 ounce Bosc pears, washed, cored, thinly sliced

*
p<>{color:#000;}. 4 ounces Demerara sugar

*
p<>{color:#000;}. 4 ounce apple cider vinegar

For the vintage pink lady:

 

*
p<>{color:#000;}. 3 ounce gin

*
p<>{color:#000;}. 1 ½ ounce pear shrub

*
p<>{color:#000;}. 1 ounce fresh lemon juice

*
p<>{color:#000;}. ½ ounce Demerara simple syrup

*
p<>{color:#000;}. 4 dashes bitters

*
p<>{color:#000;}. 2 egg whites

*
p<>{color:#000;}. Fresh cranberry juice for garnishing

*
p<>{color:#000;}. Ice cubes to serve

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 148 degree F according to the operating instructions.

#
p<>{color:#000;}. Place the sugar and pears in a zip lock cooking pouch. Vacuum seal the pouch and submerge in the cooker. Cook for 1 hour.

#
p<>{color:#000;}. Remove and place in ice water bath for 30 minute. Remove from the ice bath and refrigerate for at least 12 hours.

#
p<>{color:#000;}. Again Fill and preheat the Sous Vide cooker to 148 degree F according to the operating instructions.

#
p<>{color:#000;}. Remove the pears from the pouch and transfer into a larger zip lock cooking pouch.

#
p<>{color:#000;}. Add apple cider vinegar and mix well. Vacuum seal the pouch and submerge in the cooker and cook for 6 hours.

#
p<>{color:#000;}. Remove pouch and place in ice water bath for 15 minutes. Refrigerate until chilled.

#
p<>{color:#000;}. Strain and transfer the liquid into clean glass bottles. Retain the pears to garnish.

#
p<>{color:#000;}. To make the vintage pink lady, mix together all the ingredients except ice cubes and cranberry juice in a shaker.

#
p<>{color:#000;}. Shake well and pour into cocktail glasses. Let it sit for about a minute. Then add cranberry juice and ice cubes.

 

Butternut Squash Cordial:

 

Ingredients:

 

*
p<>{color:#000;}. 2 small butternut squash, peeled, seeded, chopped, juiced

*
p<>{color:#000;}. 1 ½ -2 cups brown sugar syrup

*
p<>{color:#000;}. 4 ounce vodka

Method:

 

#
p<>{color:#000;}. Fill and preheat the Sous Vide cooker to 148 degree F according to the operating instructions.

#
p<>{color:#000;}. Place the strained juice and the brown sugar syrup in a zip lock cooking pouch. Vacuum seal the pouch and submerge in the cooker. Cook for 45 minutes.

#
p<>{color:#000;}. Remove and place in ice water bath for 30 minute. Remove from the ice bath and strain the solution through a fine mesh sieve into a glass bottle. Add vodka. Shake to mix.

#
p<>{color:#000;}. Can refrigerate up to 2 weeks.

Conclusion

Thank you again for downloading this book!

 

Hope you had a good read and found the recipes interesting. Sous vide seems to be a new cooking technology but it is not so, as traditionally, food used to be cooked by packing it tightly. You can find ready to eat meals in market with extended shelf life because the cooking method used is sous vide. Sous vide chefs have been successfully managing food safely like this for a long time.

 

Here’s hoping you will try making a few of our recipes from salads to drinks to meals mentioned in this book. Thank you once again for downloading this book.

 

Bon Appétit!

Finally, if you enjoyed this book, then I’d like to ask you for a favor, would you be kind enough to leave a review for this book on Amazon? It’d be greatly appreciated!

Thank you and good luck!

Check Out My Other Books

Below you’ll find some of my other popular books that are popular on Amazon and Kindle as well. You can visit my author page on Amazon to see other work done by me. (Josie Mackville).

#
h3<>. Paleo Slow Cooker Cookbook

#
h3<>. Cast Iron Cookbook

#
h3<>. 20/20 Diet Recipes

#
h3<>. Make Ahead Meals

#
h3<>. A Hot Sauce Cookbook

#
h3<>. Low Temperature Recipes

#
h3<>. Meals In A Jar Cookbook

#
h3<>. Atkins Diet Recipes

If the links do not work, for whatever reason, you can simply search for these titles on the Amazon website, with my name to find them.

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Low Temperature Recipes: Delicious, Easy To Make Sous Vide Recipes – A Low Tem

Delicious, Easy To Make Sous Vide Recipes – A Low Temperature Recipes Cookbook For The Budding Chef In You! ===>>> Get Your FREE GIFTS with this Book! Scroll Up and Download Now!

  • Author: T L
  • Published: 2016-07-01 04:05:14
  • Words: 5349
Low Temperature Recipes: Delicious, Easy To Make Sous Vide Recipes – A Low Tem Low Temperature Recipes: Delicious, Easy To Make Sous Vide Recipes – A Low Tem