Read Online The Everything Guide to Cooking Sous Vide by Steve Cylka - Free Book Online Page A
Authors: Steve Cylka
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the asparagus are lined up next to each other and are only 1 or 2 rows deep.
Place the asparagus in the water bath and cook sous vide for 12 minutes.
Leave the asparagus in the water bath and lower the temperature of the sous vide machine to 167°F and add enough cold water to quickly bring the water bath down to 167°F.
Place the eggs, butter, and cream in a small bowl and mix thoroughly with a whisk or immersion blender.
Pour the mixture into a food-safe zip-top bag. Slowly lower the bag into the water using the water displacement method; the air will escape from the bag. Continue to lower the bag until it is about 1" from being fully submerged. Once the bag has been lowered, zip it shut with your fingers.
Place the egg mixture in the water bath and cook sous vide for 20–25 minutes. Every 5 minutes, take the bag out of the water and massage it in your hands. Use a towel to protect your hands from the heat.
Remove the bag of asparagus from the water bath and wrap 1 prosciutto slice around 6 spears; place on a plate. Repeat with the second slice of prosciutto and 6 asparagus spears. Spoon some eggs on the asparagus. Top with Parmesan cheese and parsley. Sprinkle with salt and pepper.
Breakfast Burrito
Go Tex-Mex in the morning! These burritos feature a full breakfast all wrapped up in a soft burrito shell.
Ingredients
Serves 4
4 large eggs
1 1 ⁄ 2 tablespoons butter, melted
2 tablespoons heavy cream
2 large avocados, peeled, pitted, and diced
2 medium tomatoes, diced
2 tablespoons minced fresh cilantro
1 medium jalapeño pepper, cored and minced
1 medium lime, juiced
1 ⁄ 2 pound breakfast sausages
4 (8") soft flour tortillas
1 / 8 teaspoon sea salt
1 / 8 teaspoon freshly ground black pepper
1 cup grated Cheddar cheese
Take These Burritos to Go!
Prepare the burritos, wrap them in aluminum foil, and they are an ideal breakfast treat to have on the go. Whether it is for the morning commute to work or the trip to school, these burritos are an awesome on-the-run breakfast.
Fill the water bath with water. Set your sous vide machine temperature to 167°F.
Place the eggs, butter, and cream in a small bowl and mix thoroughly with a whisk or immersion blender.
Pour the mixture into a food-safe zip-top bag. Slowly lower the bag into the water using the water displacement method; the air will escape from the bag. Continue to lower the bag until it is about 1" from being fully submerged. Once the bag has been lowered, zip it shut with your fingers.
Place the eggs in the water bath and cook sous vide for 20–25 minutes. Every 5 minutes, take the bag out of the water and massage it in your hands. Use a towel to protect your hands from the heat.
Make the salsa by mixing together the avocados, tomatoes, cilantro, jalapeño, and lime juice in a medium bowl. Cover with plastic wrap and place in the fridge.
Remove the sausage meat from the casings and cook in a large skillet over medium heat until browned and fully cooked, about 6–8 minutes. As the meat browns, use a wooden spoon to break it into small chunks.
Make the burritos by spooning the eggs equally into each tortilla and seasoning them with salt and pepper. Top with cooked sausage meat, salsa, and Cheddar cheese. Roll to close, and serve immediately.
Overnight Oatmeal
Have breakfast ready and waiting for you when you wake up in the morning with this simple recipe.
Ingredients
Serves 2
1 cup rolled oats
1 cup whole milk
1 cup water
2 packed tablespoons light brown sugar
2 tablespoons dried cranberries
1 ⁄ 2 teaspoon sea salt
Variations
This recipe can be modified with endless possibilities. Swap the brown sugar for maple syrup or honey, or use raisins, nuts, berries, or apples for the cranberries. Add some chocolate chips if you really want to turn this into a decadent treat!
Fill the water bath with water. Set your sous vide machine temperature to 160°F.
Place all the ingredients in a food-safe bag and vacuum seal the bag.
Place the oatmeal mixture in the water
Place the asparagus in the water bath and cook sous vide for 12 minutes.
Leave the asparagus in the water bath and lower the temperature of the sous vide machine to 167°F and add enough cold water to quickly bring the water bath down to 167°F.
Place the eggs, butter, and cream in a small bowl and mix thoroughly with a whisk or immersion blender.
Pour the mixture into a food-safe zip-top bag. Slowly lower the bag into the water using the water displacement method; the air will escape from the bag. Continue to lower the bag until it is about 1" from being fully submerged. Once the bag has been lowered, zip it shut with your fingers.
Place the egg mixture in the water bath and cook sous vide for 20–25 minutes. Every 5 minutes, take the bag out of the water and massage it in your hands. Use a towel to protect your hands from the heat.
Remove the bag of asparagus from the water bath and wrap 1 prosciutto slice around 6 spears; place on a plate. Repeat with the second slice of prosciutto and 6 asparagus spears. Spoon some eggs on the asparagus. Top with Parmesan cheese and parsley. Sprinkle with salt and pepper.
Breakfast Burrito
Go Tex-Mex in the morning! These burritos feature a full breakfast all wrapped up in a soft burrito shell.
Ingredients
Serves 4
4 large eggs
1 1 ⁄ 2 tablespoons butter, melted
2 tablespoons heavy cream
2 large avocados, peeled, pitted, and diced
2 medium tomatoes, diced
2 tablespoons minced fresh cilantro
1 medium jalapeño pepper, cored and minced
1 medium lime, juiced
1 ⁄ 2 pound breakfast sausages
4 (8") soft flour tortillas
1 / 8 teaspoon sea salt
1 / 8 teaspoon freshly ground black pepper
1 cup grated Cheddar cheese
Take These Burritos to Go!
Prepare the burritos, wrap them in aluminum foil, and they are an ideal breakfast treat to have on the go. Whether it is for the morning commute to work or the trip to school, these burritos are an awesome on-the-run breakfast.
Fill the water bath with water. Set your sous vide machine temperature to 167°F.
Place the eggs, butter, and cream in a small bowl and mix thoroughly with a whisk or immersion blender.
Pour the mixture into a food-safe zip-top bag. Slowly lower the bag into the water using the water displacement method; the air will escape from the bag. Continue to lower the bag until it is about 1" from being fully submerged. Once the bag has been lowered, zip it shut with your fingers.
Place the eggs in the water bath and cook sous vide for 20–25 minutes. Every 5 minutes, take the bag out of the water and massage it in your hands. Use a towel to protect your hands from the heat.
Make the salsa by mixing together the avocados, tomatoes, cilantro, jalapeño, and lime juice in a medium bowl. Cover with plastic wrap and place in the fridge.
Remove the sausage meat from the casings and cook in a large skillet over medium heat until browned and fully cooked, about 6–8 minutes. As the meat browns, use a wooden spoon to break it into small chunks.
Make the burritos by spooning the eggs equally into each tortilla and seasoning them with salt and pepper. Top with cooked sausage meat, salsa, and Cheddar cheese. Roll to close, and serve immediately.
Overnight Oatmeal
Have breakfast ready and waiting for you when you wake up in the morning with this simple recipe.
Ingredients
Serves 2
1 cup rolled oats
1 cup whole milk
1 cup water
2 packed tablespoons light brown sugar
2 tablespoons dried cranberries
1 ⁄ 2 teaspoon sea salt
Variations
This recipe can be modified with endless possibilities. Swap the brown sugar for maple syrup or honey, or use raisins, nuts, berries, or apples for the cranberries. Add some chocolate chips if you really want to turn this into a decadent treat!
Fill the water bath with water. Set your sous vide machine temperature to 160°F.
Place all the ingredients in a food-safe bag and vacuum seal the bag.
Place the oatmeal mixture in the water
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