Get on Amazon Sous Vide Cookbook: 100 Amazing Sous Vide Recipes for Your Friends and Family: Get the Restaurant Flavor at Home

Do you want a perfect Sous Vide Mini Cookbook? 🞿

As with all new concepts, people have certain doubts about Sous Vide cooking. Some like to think it is not okay to cook food in plastic bags, while others are concerned about low cooking temperatures.

Cooking in plastic – this sounds like a wrong decision, and there are some alarming reports. We get your concern, as most of Sous Vide bags are made polyethylene. But there are some other things to have in mind. What about clean kitchen surfaces, and clean equipment? We should put all blame on the plastic bags. And what about plastic food containers, aren’t they bad?

Plastic is not okay, but if you buy plastic bags from certified retailers, you can make your food perfectly safe. In the end, plastic is not safe when used over and over again, or at high temperatures. Sous Vide bags should be used only once, and since this appliance does not cook at high temperatures, you will be perfectly okay. We know we love quality, juice, and well-done meat, seafood, and veggies, and why to avoid this, just because we are afraid. Still, if you have doubts, you can use canning jars instead.

This danger zone is the reason why we keep our food in the refrigerator for an hour before we cook them or cook food to a particular temperature before we serve and eat them.

There is no need to worry about bacteria, as long you keep your food clean, your kitchen counter clean, and refrigerate before cooking. Once you vacuum-seal you fresh steak or fish and cook it for longer periods of time at a steady temperature, there are no worries that any bacteria will grow. The precision temperature control of Sous Vide means that this method is safe than other traditional methods.

If you’re interested in trying this cooking method, then this book is for you. This book covers:

Breakfast

Mains

Sides

Seafood

Poultry

Meat

Vegetables

Soups and Stews

And so much more!

Sometimes, cooking can take 2 days or more. Any way you slice it though, you’re going to have some really tasty meals by the time they’re ready. It’s important to note that you don’t just stick the food in a container, and then stick in some hot water, and hope it comes out right. The temperature at which the food is cooked is very vital to produce the perfect sous vide meals.

You don’t have to worry about mucking it all up. In this book, you will have the precise instructions you need to make your first time seem like your umpteenth time, every time. If you’re curious about why you should switch to cooking sous vide, then I’ll answer that easily for you: It’s one of the healthiest cooking methods, ever. Period. What makes sous vide the superior cooking method is that the nutrients in the food are preserved. Also, it doesn’t hurt that this method of cooking makes your food not only look better, but taste better as well, as you don’t lose flavor at all. Ever. Any other conventional method of cooking will have to take its hat off to the sous vide method. Sous vide cooking is king!