September Newsletter 2018

September 2018

Welcome to the September Newsletter from the team at Home Sous Vide.

This month we’d like to help demystify the sous vide technique by sharing our expertise. We want to guide and point you in the right direction to help you build your own knowledge, a sense of confidence and of course pride in the results of your labour.

Sous Vide isn’t hard once you get the hang of it. All you have to understand is that when you combine temperature and time in the right way then you’ll always be able to achieve perfectly cooked carrots, tender melt in the mouth steak, moist chicken breast and delicious fruit desserts.

So lets get started!

In this issue:

  • Food for Thought – How Much do you Trust the Internet?
  • Product Highlight – Our Top 3 Sous Vide Cookbooks
  • Spicy Goodness – Moroccan Carrot Salad
  • Tip of the Month – True to Colour

HOW MUCH DO YOU TRUST THE INTERNET?

The internet is a truly marvelous door to a world far bigger than we could ever imagine. When it comes to cooking, you only need to type in the few ingredients you have left in your fridge and in return Google will find a recipe that combines them all. It’s such a handy tool when you are trying to reduce food wastage!

However, there is a big “but” to all of this. Often the faceless opinion of the internet brings its own set of problems, and the cooking world is not immune to it either!

Read More >>

OUR TOP 3 SOUS VIDE COOKBOOKS

Sous vide cookbooks have often suffered from being too complicated and scientific. What we really need when learning a new technique or aiming to stretch our knowledge is information that is approachable and intuitive, with loads of recipes to try and enough useful tips and tricks to make our attempts a huge success!

So without further ado, our top three sous vide cookbooks address all this criteria and have been chosen because they have a proven shelf life, with delightful recipes and the ability to still stir the imagination…

At Home with Sous Vide >>

The first Australian sous vide cookbook of its kind, At Home with Sous Vide is easy to read and covers topics such as the reasons for using the technique, equipment and food safety. It contains over 70 recipes from the very simple to more challenging. You don’t need a science degree or a chef qualification to understand the recipes as this beautiful cookbook is written with the home cook in mind.

A truly international flavour, the books recipes span a number of cuisines demonstrating the breadth of use and acceptance of sous vide worldwide.

The Art of Precision Cooking >>

The Art of Precision cooking is a glimpse into the world of sous vide cooking showcasing everything from curing and smoking techniques to fish, meat, vegetables, fruit and butter recipe ideas. Each recipe is based around a core product and includes times and temperatures to achieve a perfect finish. This is the 1st British sous vide recipe book with over 100 recipes, each recipe has a dish suggestion and chef’s tip.

Sous Vide – The Chef’s Choice >>

Sous Vide The Chef’s Choice allows readers the opportunity to see how sous vide is used in professional kitchens across the UK. The book takes you step by step through some of the recipes from featured chef’s own collections and gives a unique insight into how they incorporate sous vide into their own dishes.

All of the dishes are accompanied by easy to follow step by step instructions along with a difficulty rating and we have created the book so there are recipes that we hope will appeal to both our home and professional chefs. A perfect book for once you have grasped the basics of sous vide cooking and are looking to take things to the next level.

Start Shopping >>

MOROCCAN CARROT SALAD

This simple and tasty recipe comes from Morocco, the land of honey and spice, and all things nice. The carrots are cooked with butter, honey and spice, allowing the flavours to deliciously merge together. When carrots are cooked sous vide they come out al dente, and their natural flavour really shines through.

Get Recipe >>

TIP OF THE MONTH

Vacuum sealing fruits and vegetables protects them against browning via oxidation. They also last a lot longer too!