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Index
Cover Page Halftitle Page Title Page Copyright Page Table of Contents Introduction
What is Sous Vide? Why Sous Vide at Home? Equipment Needed How to Seal Foods Time and Temperature Seasoning Finishing Food Safety Quick Tips for Sous Vide Cooking
Breakfast
Poached Eggs in the Shell Tomato Basil Cheddar Sous Vide Egg Bites Plain Yogurt
Beef
The Perfect Filet Mignon Herb and Spice-Rubbed Rib Eye Steaks Red Wine Marinated Flank Steak Hearty Chipotle Chili BBQ Beef Brisket Beef Stew
Pork & Lamb
Kansas City Style Baby Back Ribs with Creamy Coleslaw Pulled Pork Shoulder with Carolina Style BBQ Sauce Pineapple Soy Glazed Pork Chops Pork Tenderloin with Dijon Mustard Pan Sauce Osso Bucco Lamb Shanks Rosemary Rack of Lamb with Thyme Mushrooms
Chicken & Poultry
Chicken Breast with Balsamic Sauce Sous Vide Whole Chicken (in pieces) Turkey London Broil Chicken with Red Curry and Coconut Chicken and Refried Bean Enchiladas
Fish & Seafood
Simple Lemon Dill Salmon Halibut with Orange Butter Seared Tuna Steaks with Black Pepper and Sesame Seeds Tender Garlic Butter Shrimp
Vegetables
Herb Spiced Potato Wedges Red Wine Vinegar Orange Beets Thyme Butter Carrots Garlic Sage Butternut Squash with Cranberries and Toasted Pinenuts Brussels Sprouts
Desserts
Chocolate Raspberry Pots de Crème Caramel Pots de Crème Cinnamon Ginger Pears with Raisins Mini Strawberry Cheesecakes Gooey Toffee Bread Puddings
Sous Vide Cooking Charts Meredith’s Cookbooks
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