The Home Chef's Sous Vide Cookbook: Elevated Recipes for Your Favorite Meats and Sides

If you are new to sous vide cooking this book is for you. It is full of delicious recipes to help you get the most out of this tool.My new favorite way to cook ribs, tri-tip, and beef round roast.The ribs melt in your mouth, yet stay on the bone. Plus they stay moist when you reheat leftovers.I sous vide tri-tip, then finish it off the grill when company arrives.. Amazing

It is a good sous vide cookbook. It has recipes and accurate cook times in the book

Love this book and really appreciate the detail temperature guidelines

Works great. Meat is remarkably tender.

This is a neat sous vide book, with some fun and unusual dishes. The recipes we’ve tried have been delicious, and haven’t needed any tweaking. Recommend!The chapters are: Time will tell * Eggs * Vegetables * Seafood * Poultry * Pork * Beef * Spice rubs, sauces, and marinades.The Guinness Braised Filet Mignon on page 123 is divine. It’s kind of funny, because every other sous vide steak recipe I’ve tried has left me preferring my grill or skillet. The Guinness and beef stock really impart a lot of flavor to the meat, and then it’s finished in the skillet as you’d expect. Also a nice choice for people on St. Patrick’s Day that don’t want to do corned beef.The Southern-Style Fried Buttermilk Chicken on page 78 is wonderful and makes it perfectly easy to get the right internal temp without burning the exterior. She gives directions to finish it with a traditional fry, but also mentions that you can use the air fryer, so I went that route. It doesn’t brown up that way, so if you want pretty chicken, traditional frying’s the way to go. Tastes great!The Bacon, Caramelized Onion, and Cheese Egg Bites are darling. I doubled the recipe to make 12 because there are 4 of us. Everyone has yummy grab and go breakfast for three busy mornings.I’ll update this as I play in the book more.*I received a copy to explore and share my thoughts.

Sous Vides for home use have been out for a few years, but many of us don’t really know how to use them properly. However, because of Jenna Passaro’s cookbook, The Home Chef's Sous Vide Cookbook: Elevated Recipes for Your Favorite Meats and Sides, even inexperienced home cooks can successfully make food at home that is restaurant quality. Sous Vides have been in restaurants for years and have made it possible for chefs to cook specialties ahead perfectly, and then just finish them quickly by browning or broiling. Passaro’s cookbook gives step-by-step instructions for prepping foods and finishing them professionally without too much hands-on time. Granted, many of the foods take hours to cook, since the sous vide keeps the water at an ideal temperature so that the foods are cooked perfectly, but those hours are not hands-on; rather they are unattended. I didn’t think I had time to get into the sous vide, but found I was wrong and got into the right mindset when I first tried the Smoky Brown Sugar Pork Loin Roast, and it was delicious. Since then, my queue has grown, and the book has made me excited about all the recipes there are to try next.Everyone knows that steaks come out perfectly with the sous vide, but who knew that kebabs, pork butts, burgers, fried chicken, and fish would turn out so good. This book has been eye-opening. Some of the recipes are very unique and innovative, and not only are there recipes for meats, poultry, and seafood, but there are incredible vegetable recipes as well as sauces, glazes, and butters. The only drawback is that there aren’t enough photographs. There is only a photograph at each chapter heading, and a few illustrations in the beginning “101” chapter.Anyone who wants to learn the art of sous vide cooking without being talked down to will appreciate this book. Luckily we can make our own photos as we go through the book and prepare all the excellent recipes.Special thanks to NetGalley for supplying a review copy of this book.

I wanted to learn more about Sous Vide cooking which is why I selected The Home Chef's Sous Vide Cookbook to review. Reading The Home Chef's Sous Vide Cookbook helped me decide on whether I wanted to try cooking this way or not. After reading Jenna Passaro's book I am inclined to give it a try. Why? The author begins by clearly explaining how Sous Vide machines work to cook food and how they can help with meal planning. The author writes you can batch cook a week ahead using the Sous Vide machine. Later you can quickly finish the batch cooked foodstuff to serve you or your hungry family. For people who work this is a true boon as it means you don't have to spend a lot of time cooking dinner after a long day at work. (Before I retired I used to come home to cook meals for my family and I can remember how tired I was some nights).I also liked how Passaro detailed the different containers you can use in the Sous Vide machine and how to choose the right container for your meal prep.I liked a lot of the recipes found in her cookbook. Some of those recipes include:French Toast with Candied PecansBalsamic Brussels SproutsParmesan Garlic Herb FriesEasy-Peasy Jumbo Shrimp CocktailHoney-Garlic SalmonHoliday-Ready Herby Turkey BreastSouthern-Style Fried Buttermilk ChickenCuban Pork SandwichHerby Sausage Breakfast PattiesSmoky Brown Sugar Pork Loin RoastNew York Strip Steak with Carolina-Style yellow Mustard Barbecue SauceHoney-Garlic Tri-Tip SteakYou will also find a nice selection of spice rubs, sauces and marinade recipes you can use to spice up your cooking.Some of the recipes you will find in the Spice Rubs, Sauces and Marinades chapter include:Honey-Garlic SauceJerk SeasoningGarlic-Dill ButterRecommend.Review written after downloading a galley from NetGalley.

I was gifted a sous vide for Christmas and am only now trying it out. I’ve done eggs, which still needs perfecting. Just put an eye of round roast in the sous vide pot. Seems I have to wait for20 hours (at 149F) before I can sample it. I’m encouraged by the instructions in this cookbook!