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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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