Does anyone have a book or other resource they can recommend. There are a lot of great videos out there, and I''m enjoying the posts in this section, but I feel like I'm missing a solid foundation and I'm trying to piece it together.
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Check this one
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+1 on Elton's BBQ recommendation. Another that I have been eyeing because I am a fan of America's Test Kitchen is their sous vide book:
I am looking at the Kindle version on Amazon, it is $12.99 right now.Comment
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This guy is the Meathead/Kenji/Alton of sous vide.
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Also +1 on Baldwin. You don’t really need the book as most of the info is on the site. He also consults with ChefSteps. -
@kflowers - it appears to still be available from the Sous Vide Supreme web site. I know the link from Baldwin's site gives a 404 but a quick google turned it up - https://sousvidesupreme.com/products...-cook-cookbook $24.95.
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These are great! Thank you so much!
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Joule's website ChefSteps is also and excellent choice. They take a lot of the guesswork out of time versus temperature.
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I find a lot of the chefstep recipes to be wonky in terms of time and temp. They seem to prefer higher temps and shorter times than most others. That being said their app does have variety in time/temp for most recipes but just seems a bit off to me. But there are a few recipes I like on their app -
+1 for ChefSteps
They are offering $20 off their Studio Pass https://pitmaster.amazingribs.com/fo...-december-only
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Although a bit esoteric for me, Kosher Dosher is another really good resource for sous vide cooking;
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Chefsteps and Serious Eats are wonderful.
Here are two more, general topic, sous vide resources that haven't been mentioned:
And since sous vide eggs are always popular, I'm mentioning this one as well
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Got one for xmas and this post interested me. And as usual now I'm in OVER load.
Note to self: Just sit down, calm down and start reading!Comment
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Like ofelles I got an Anova for Christmas, the one bundled with the Anova vacuum sealer. Definitely have a ton of reading and experimenting to do. I did a first test run with carrots to make sure it worked, and was pleased with the results. Going to be a fun 2020 learning the new toy! These resources will definitely be helpful!Last edited by AmosMoses01; December 30, 2019, 06:20 PM. Reason: Didn't finish my thoughts before clicking...Comment
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I'd start with the SE link above and then try a few things. Some of SV is pretty much agreed on (it's great for eggs, some veggies, etc) and some is divisive, e.g. whether SV steaks are ok or not. A knock on the Serious Eats stuff is that they test fairly wide temp ranges, say from 130 to 170 in 5 degree increments. Personally, this doesn't bother me since there are only a relative handful of things where you really need to worry about the differences between, say, 150 and 152F.Comment
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I have an informative PDF from Codlo sous vide. I don’t remember how I cam across it but it’s a wealth of info to start out with. A google search provides a few links that say it’s a free download.
But it provides good info on all things SV, recipes, safety and such. I enjoyed having it when I first started with SV.
Serious Eats is my other go to site.Comment
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It's interesting that the title is Sous Vide Resource, when one of my favorite sites is:
Norm King has been doing this stuff in restaurant and home setting for 30+ years. Good stuff.
Seconding Kosher Dosher, especially for pastrami, but the man is a scientist and the mensch.
Also ChefSteps.
I like Serious Eats, but I don't think Kenji is the best Sous Vide guy out there.Comment
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