The Everything Guide to Cooking Sous Vide (34 page)
Read The Everything Guide to Cooking Sous Vide Online
Authors: Steve Cylka
1 Thickness measurements are based on the thickest section of the food and measured through the vacuum-sealed pouch. Cooking times are for foods starting at refrigerator temperature. Add 15 minutes if starting from frozen.
2 Tough cuts of meat will heat through to serving temperature in the same time as tender cuts. We recommend longer cooking times for lean, tough cuts to tenderize them.
3 Eggs cooked in the shell should not be sealed in cooking pouches.
Used with permission of Eades Appliance Technology, LLC/SousVide Supreme®
www.sousvidesupreme.com
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Appendix B
Resources
Sous Vide Machines
Water Ovens
SousVide Supreme
Caso
Immersion Circulators
Anova
Nomiku
PolyScience
Sansaire
Vacmaster
Sous Vide PID Controllers
Auber Instruments
Codlo
Vacuum Sealers
Vacmaster
PolyScience
FoodSaver
SousVide Supreme
Helpful Websites
The Black Peppercorn
ChefSteps
Modernist Cuisine
Serious Eats
Other Excellent Books on Sous Vide Cooking
Under Pressure: Cooking Sous Vide
by Thomas Keller
Modernist Cuisine at Home
by Nathan Myhrvold and Maxime Bilet
Sous Vide for the Home Cook
by Douglas Baldwin
Other Tools and Equipment
PolyScience Sous Vide Toolbox iOS App
www.polyscienceculinary.com/sousvide-toolbox-iphone.php
PolyScience Smoking Gun
www.polyscienceculinary.com/the-smoking-gun.php
iSi Gourmet Whip
www.isi.com/en/culinary/for-professionals
PolyScience Polycarbonate Tank