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Free ebooks ==> www.ebook777.com SOUS-VIDE GUIDE & REC BY GRACE L PHOTOGRAPHY XI YEN TA Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 www.ebook777.com Free ebooks ==> www.ebook777.com LEGAL NOTICE: ' Codlo 2013 All rights reserved The information contained with the document is given in good faith and is believed to be accurate, appropriate and reliable at the time it is given, but is provided without any warranty of accuracy, appropriateness or reliability The author does not accept any liability or responsibility for any loss suffered from the reader s use of the advice, recommendation, information, assistance or service, to the extent available by law Codlo Sous-Vide Guide Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 Free ebooks ==> www.ebook777.com TABLE of CONTENTS Preface by Grace Introduction to Sous-Vide What is Sous-Vide Cooking About? Why is Sous-Vide Awesome? Other Bene ts of Cooking Sous-Vide What s Different About Sous-Vide Cooking? Sous-Vide in Steps Sous-Vide Tips Recipes 16 Eggs 18 Poultry 26 Pork 46 Seafood 60 Beef 70 Lamb 82 Vegetables 92 Techniques and Equipment 102 Are Vacuum Sealers Necessary for Sous-Vide? Water Displacement Method Brining Sous Vide Food Safety 105 The Importance of Time and Temperature in Sous-Vide Cooking The Concept of Pasteurization Food Hygiene Best Practices Food Storage Q&A Safety of Using Plastics in Sous-Vide Cooking 110 A Very Special Thanks to Our Backers 111 Codlo Sous-Vide Guide Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 www.ebook777.com Free ebooks ==> www.ebook777.com PREFACE b GRACE his book contains all my notes, learnings and recipes on sous-vide cooking that I wanted to share with you since my discovery of this technique years ago It s all you ever need to learn and master the foundations of sous-vide cooking, at a fraction of the time I took T You ll grasp the key techniques, build a solid food knowledge base and constantly impress with your cooking For those who are new to sous-vide cooking, I d suggest reading the Introduction and Tips sections before trying out the recipes My cooking philosophy is to be practical yet impressive, and that s re ected in my recipes Minimal fuss with maximum impact Recipes are organized by ingredients, and within each ingredient section, by increasing complexity So just like a course, it s best to try the recipes (within each ingredient section) in order But feel free to start with your favorite ingredient section! In the beginning, you may nd the need to constantly refer to the Technique and Safety sections This will reduce over time as you go through the book, trying out each recipe Sousvide needs a bit of practice, but once you get going you ll never turn back! told you to dial down the crazy But life is Sous-vide has fundamentally changed the way unpredictable and full of surprises, isn t it I cook and eat at home, I hope it ll become an indispensable cooking technique for youWorking too on Codlo felt like tasting sous-v chicken breast for the rst time - mindblow If you d told me more than a year ago that could I I never have imagined that work could would be writing a sous-vide book, and so at muchthe more engaging and ful lling That s wh same time quit my job to jump into designing passion leads to, as I m incredibly excited t and manufacturing Codlo today - I would whathave I ve discovered and learned about sous-v Codlo Sous-Vide Guide Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 Free ebooks ==> www.ebook777.com cuisine with you - professional chefs have had too Enjoy the journey of discovering sous-vide coo much fun with this for a while now! as you go through this Guide Happy cooking! You, as a backer, have made Codlo and this SousVide Guide possible Without your raving support throughout our Kickstarter campaign, all of these would never have happened You ll always be our heroic backers and thank you for your support to make Codlo a reality I have my co-founder Xi to thank too, as I couldn t have done it without his impeccable eye for design, engineering expertise, photography skills and constant encouragement which kept me going Working on Codlo felt like tasting sous-vide chicken breast for the time - mindblowing rst Codlo Sous-Vide Guide Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 www.ebook777.com Free ebooks ==> www.ebook777.com INTRODUCTION SOUS-VIDE t WHAT IS SOUS-VIDE COOKING ABOUT? ous-vide (pronounced sue-veed ) is a cooking technique that uses low and precise temperatures to create amazing dishes Ingredients are usually sealed in an airtight, food-safe plastic bag and gently cooked for a minimum amount of time in a temperature-controlled pot of water (chefs often call this a water bath ) S Sous-vide frees up your time, yields perfectly cooked results without Originally used as an industrial food preservation method, overcooking it s sous-vide was then adopted by a prominent Michelin star foolproof, stressrestaurant in France to cook foie gras in the 1970s It turns out free and health that foie gras cooked at a lower, precise temperature retained its appearance better, had a nicer texture and didn t lose cooking at it s best excessive amount of moisture either! That s not surprising after all, the key to great cooking is temperature control Given the higher temperatures used, most conventional cooking methods require our constant attention to avoid overcooking food Sous-vide is the exact opposite: instead of focusing on only timing, sous-vide is all about cooking ingredients gently at its ideal, lower temperature until they reach that core temperature throughout Perfection Sous-vide frees up your time, yields perfectly cooked results without overcooking Sous-vide food is juicy, moist, and evenly cooked throughout to your preference It s foolproof, stressfree and healthy cooking at it s best Cooking sous-vide is easy (especially with Codlo!): All you need to is set your preferred cooking time and temperature, seal food items in a bag so that it s airtight, and submerge it in a temperature-controlled water bath to cook for a minimum period of time You only attend to it once it s done! Codlo Sous-Vide Guide Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 Free ebooks ==> www.ebook777.com WHY IS SOUS-VIDE Aw om e nd that sous-vide can sometimes be sous-vide cooking, you ll have: With quite tricky to explain in words Hence, Complete control on the texture and desi here are a couple of pictures as 1) a quick nish of food summary why we think it s amazing! W How you like your egg yolk? Here s a gooey, hon like one at 63”C (145.4”F) for our Spaghetti Carbo Codlo Sous-Vide Guide Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 www.ebook777.com Free ebooks ==> www.ebook777.com 2) Juicy, tender and nutritious food Yes, even chicken breast can be tasty! Grilled chicken breast - Sous-vide chicken breast dry, brous and chewy juicy, moist and tender 3) Food evenly cooked throughout without the gradient-of-doneness Grilled steak, with a gradient of doneness Overcooked Undercooked rare Perfect Medium Sous-vide steak, perfectly medium throughout Codlo Sous-Vide Guide Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 Free ebooks ==> www.ebook777.com 4) Re-experience new tastes and textures of familiar dishes Raw salmon sahimi Buttery sous-vide salmon, Classic grilled, best of both worlds aky salmon Experience mindblowing new tastes and textures with sous-vide cooking! Codlo Sous-Vide Guide Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 www.ebook777.com Free ebooks ==> www.ebook777.com OTHER BENEFITS of COOKING WHAT IS SOUS-VIDE COOKING ABOUT? ince we started cooking sous-vide, fat completely encases the meat at all ti we noticed other great upsides to this throughout the cooking process cooking technique too Living on a healthier (and tastier) lifestyle while saving Reduced need for fattier cuts of meat money & time - sous-vide is a clear win-win In traditional cooking methods, fat and sau are used as replacements for the natura IMPROVED HEALTH & LIFESTYLE juiciness lost when food items are cooked bey their optimum temperature Reduced usage of oil Fresh ingredients are cooked in their own Withjuices sous-vide, fattier cuts become with sous-vide Adding fat or oil is unnecessary optional in since the meat retains it most cases nutrients and natural moisture In fact, f cuts are best avoided as the fat doesn t re Even the classic, indulgent French duck conlow t, temperature cooking with whereby duck legs are cooked slowly completely immersed in its own fat, can be done using Consumption of fats (especially saturated f sous-vide just with tablespoon of are fat This to a minimum, with no detrimenta reduced is because the airtight condition inimpact sous-vide on taste, texture and avor Woohoo! cooking ensures the tablespoon of (melted) S 10 Codlo Sous-Vide Guide Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 Free ebooks ==> www.ebook777.com TECHNIQUES AND Equipmen ARE VACUUM SEALERS NECESSARY? VACUUM SEALER OPTIONS In short, it depends Although bulky and expensive, chamber vacuum sealers A vacuum sealer isn t necessary if you cook are very effective at making for immediate serving ( cook-serve ) Good bags vacuum-sealed Given quality, resealable, food-grade plastic bags the large chamber, multiple with the water displacement method works bags can be vacuum-sealed well for home use at once, and liquid marinades in the bag wo stay put Its ability to pull a strong v A vacuum sealer is recommended if enables you other advanced techniques such as intend to store sous-vide cooked food forcompression a food and ash-pickling These ar prolonged time for consumption later generally (long used under professional settings term cook-chill ), or use advanced techniques such as food compression and ash-pickling On the other end of the (which requires a chamber vacuum) We spectrum are the compact recommend exploring these at a later stage hand-held vacuum sealers once you become more familiar with the cookthat work with special serve method resealable bags with a valve Hand-held units affordable, ranging from b The purpose of the minimizing air in the the strength bag of vacuum is weaker and quali is to ensure an ef cient heat distribution varies from by manufacturer It may be tricky to the water bath to the food for even food cooking, with liquid, but this is easily solva as air is a poor conductor of heat This is also freezing the liquid marinade in ice cube t the reason why you can survive in a beforehand sauna at 70 C (158 F), but scald your ngers if they are dipped in a water bath for a few seconds at the Clamp-style vacuum sealers same temperature are also relatively compact that operate using heat seal of pouches (without a zip seal or valve) Similar t hand-helds, sealing food with liquid is tricky but you can freeze the marinade beforehand 102 Codlo Sous-Vide Guide Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 Free ebooks ==> www.ebook777.com THE WATER DISPLACEMENT METHOD With sous-vide cooking, vacuum sealers are Press to flatten food evenly and push optional for most cases, unless you most require of the air prolonged storage of food cooked sous-vide This is explained in more detail in the previous section A simple water displacement method works for sous-vide cooking - you ll master this with just a bit of practice It s best to start with a large bowl of cold water to this Here s how you it: Place ingredient (in this case, duck breast) into a food-safe resealable freezer bag Submerge bag in a large bowl of water un it reaches just below the zip closure The w pushes out most of the air in the bag Seal the lip of the bag, leaving a small hole unsealed at the end Seal the bag completely Codlo Sous-Vide Guide 103 Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 www.ebook777.com Free ebooks ==> www.ebook777.com BRINING At its simplest, brining is the act of Once soaking the salt (and other avorings, if a meat in a solution of water and salt, while is dissolved and the brine is cooled to r refrigerated Brining makes leaner cuts temperature, of add in the meat to the brine meat (such as pork, fish and poultry) juicier as some of the brine solution is absorbed into the meat, but more importantly it improves moisture retention when cooking Composition of brines vary widely They are typically a 5%-10% salt solution (50g-100g salt per liter of water), but you can be quite creative here by adding other flavorings (e.g sugar, herbs and aromatics) which you d like to impart on the meat If adding complex flavorings, make sure the brine is heated beforehand to activate the spices and Make sure the meat is completely seasonings better But only add the submerged meat in in the brine Cover with cling f once the brine is cool! and refrigerate until use The length of brining time depends on the type and size of meat Delicate seafood like shrimps or sh takes 20 minutes - 30 minutes, slices of poultry or pork is perfect brined for 2-3 hours, whereas larger cuts such as pork shoulder or beef brisket can be brined up to days Brining is easy and economical: all you need is salt, water, a large bowl and a refrigerator 104 Codlo Sous-Vide Guide Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 Free ebooks ==> www.ebook777.com SOUS-VIDE Foo SAFETY ous-vide is just another method of be perfectly safe if maintained at would cooking, so most of the hygienetemperature and for long enough to achieve safety know-hows are not new However, pasteurization given the lower temperatures used, there are a few need-to-knows on: Pasteurization isn t strictly necessary Time and temperature safe consumption (think sushi!), however i Pasteurization a requirement if cook-chill is needed A Food hygiene reminder, there are types of low-temperatu Food storage cooking: cook-serve and cook-chill With co serve, food is cooked and served immediatel THE IMPORTANCE OF TIME AND whereas cook-chill means that food is TEMPERATURE IN SOUS-VIDE COOKING cooked, chilled, stored and reheated prior consumption at a later date A common misconception about low temperature cooking is that it is unsafe as it food items that are heated a Generally, involves cooking in lower temperatures thatwithin hours are considered saf served are in the bacterial danger zone of (including C-55 C unpasteurized food), but meat t (41 F-131 F) is cooked for longer to tenderize must rea a temperature of at least 55 C (131 F) wit Food safety is a function of both 4time andand then be kept there, in order hours temperature; a low cooking temperature pasteurize the meat S HOW DO I STORE MY FOOD? COOKING TEMP Less than 55 C (131 F) COOKING TIMECook HOW TO STORE At least 55 C (131 F) & serve within hours Cook for more than hours* Unpasteurized Short term cook & chill (3-5 days) Pasteurized Longer term cook & chill (>5 days) *This rule generally applies for meat cuts up to inches thick For accurate details on pa please refer to each respective food section s Codlo Guide (also see next page) Codlo Sous-Vide Guide 105 Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 www.ebook777.com Free ebooks ==> www.ebook777.com THE CONCEPT OF PASTEURIZATION Unpasteurized food is considered raw or minimally cooked and not suitable for highly susceptible, pregnant or those with weaker immune systems ( immuno-compromised ) That said, unpasteurized food is safe to eat with practice of good food hygiene and using fresh, high quality ingredients - or else we wouldn t have sushi, rare steak or carpaccio! Pasteurizing food cooked sous-vide requires a minimum cooking temperature of 55 C (131 F) You can see pasteurization times and temperatures in each food section s Codlo Guide page PAGE 19 PAGE 27 PAGE 47 PAGE 61 PAGE 71 PAGE 83 106 Codlo Sous-Vide Guide Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 Free ebooks ==> www.ebook777.com FOOD HYGIENE BEST PRACTICES Sous-vide cooking is safe with good food hygiene practices, purchase of fresh food and adherence to the time-temperature guidelines These precautions apply to conventional cooking methods as well! Key food hygiene best practices Buy fresh, good quality ingredients that are thoroughly cleaned Keep ingredients refrigerated (or frozen) at less than C (41 F) until use Don t let food be in the bacteria danger zone of C-55 C (41 F-131 F) for more than hours Minimize cross contamination by using separate cutting boards and storage units for different food, such as vegetables, fruits, sh, poultry, and meat Serve freshly cooked food right away or follow proper chilling and storage practices (see next section) Codlo Sous-Vide Guide 107 Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 www.ebook777.com Free ebooks ==> www.ebook777.com FOOD STORAGE Q&A Can I pre-prepare raw food, seal and freeze How it you quick chill sous-vide cooked and cook them from frozen later? foods? Yes, you ll need to add additional cooking The goal for rapid chilling is to mini time for the food item to thaw in the water the time of cooked food staying withi bath The speed of thawing depends on the bacteria danger zone temperature the item s thickness, shape and cooking range of C-55 C (41 F-131 F) It als temperature It could range from an prevents moisture from forming in the ba additional 30 minutes (for 2.5cm / -inch and hence ice crystals - which may aff thickness) up to double the minimumstorage quality cooking time of recipes To this: once the pouches have nishe For prolonged freezer storage (more than cooking, completely submerge them - stil days), make sure you seal it properly sealed - in an ice bath containing equ with a vacuum sealer to avoid freezer burn amounts of ice cubes and water for abou Avoid adding salt if you re seasoning 1raw hour Then, remove the pouches from the ingredients prior to sealing and freezing ice bath, dry them prior to refrigeration as it tends to create a cured , rmer a few days) or freezer storage (for a texture that s less juicy when cooked.months) If you notice that the pouches no longer airtight, it s best to repac the cooked items in a new bag and make i airtight again prior to storage Note that storage temperature is critica What s the difference between short and longer in general it should always be at mos term cook-chill? C (41 F) (which is good for 3-5 day Cook-chill means that ingredients are refrigeration), but colder is better cooked, chilled, stored, and reheated later prolonged storage The length referred to here is the storage time Generally, we d de ne longer term It s advisable to label the pouches wi as storing more than days The method the date and time of storage (so you don of storage (refrigeration vs freezing and forget) It s also good practice to por usage of vacuum sealer) is affected byyour the servings in separate bags for eas desired storage time and pasteurization, reheating later although all cook-chill processes involve a rapid chilling (or quick chill) process prior to storage 108 Codlo Sous-Vide Guide Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 Free ebooks ==> www.ebook777.com How long can sous-vide cooked food be kept 3-6 in months This is because the thinne the fridge for safe consumption? layers of resealable bags would allow gases to exchange over time between With a proper quick-chill and storage inside and outside of the bag process: Unpasteurized food should be consumed within 3-5 days We d recommend a I reheat sous-vide cooked items from th maximum of days for delicate food Can items fridge or freezer? like seafood Pasteurized food should be consumed To reheat, all you need to is submer within 7-10 days previously sealed food pouches (straigh from fridge or freezer) into the wat bath at the target serving temperatur How long can sous-vide cooked food be kept (never in higher than the original cooki the freezer for safe consumption? temperature) The amount of time needed depends on the speed of the food reachin If using resealable bags like heavy-duty this temperature throughout As a genera Ziploc pouches, generally it s good guide, for for food items up to 2.5cm-3.8c a few days (say 3-5 days) in the freezer thick (1-1.5 inches), it takes about For longer storage times, it s best tominutes use (from the fridge) to hour (fr thicker vacuum packaging bags and seal frozen) it airtight prior to freezing, which would last Codlo Sous-Vide Guide 109 Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 www.ebook777.com Free ebooks ==> www.ebook777.com SAFETY OF USING Pl tic IN SOU he main concern about cooking in Harold plas- McGee, author and prominent food tic bags involve leaching of potentially science expert commented in an article in N harmful chemicals, such as BPA York (bi-Times (11 August 2008): sphenol-A) and phthalates from the bag into the food Food grade plastic bags, certi ed as suitable for cooking by their manufacturer, are Heavy-duty Ziploc bags are made from polyethylene (PE) and are approved for safe to use contact with hot foods True sous-vide Not all plastics are suitable for sous-vide Avoidinvolves vacuum-packing the cooking the ones containing polyvinyl chloride (PVC) as they food, which zipping a bag won t for contain plasticizers Suitable ones are bags made you But you can certainly use the bag from high-density polyethylene (HDPE) ortolowimmerse food in a water bath whose density polyethylene (LDPE) - most sous-vide or temperature you control carefully It food-safe freezer bags t this criteria can be hard to squeeze out all the air, s the bags tend to oat and heat unevenly In relation to resealable bags such as Ziploc, unless you weigh them down Soussous-vide practitioners often go for the heavyvide cooking generally involves water duty ones suitable for freezer storage They are temperatures between 120 F-180 F BPA-free and often used for sous-vide when (49 C-82 C), which the heavy-duty bags prolonged storage is not needed We leave it to can take experts to comment on this issue: T Nathan Myhrvold, author of Modernist Cuisin also advised users to: Avoid bags containing polyvinyl chloride (PVC) Ziploc bags for home cooks are a safe alternative because they are made from polyethylene (PE), which does not break down at the low temperatures of sous-vide cooking and are BPA-free 110 Codlo Sous-Vide Guide Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 Free ebooks ==> www.ebook777.com A VERY SPECIAL ank TO OUR B This book and our work on Codlo is made possible through the amazing support of our backers Without them, you wouldn t be reading this today Here s to each and every on 135813 @londonned @RichardSJust @Sillium @SparkDustJoe 0ng0 3born A A Del A Powter A Waning a.lber.to Aaron Ball Aaron Bretveld Aaron Carter aarphacker ackno Adam Block Adam Dickinson Adam F Adam Geller Adam Hill Adam Laskowski Adam Murray Adele Asuncion Adrian Drake Adrian Jen Adrian PyRoS Tan Adrian Randall Ahmed Al-Suwaidi Ai Pheng Y aigarius Al Aleksey Kliger Alex Lathbridge Alex Mathew Alex Moss Alex Nager Alex Teo Alexander Hawson Alexander Horvath Alexandre Matamoros Altoe Alexis Muhly Aline Tran Hawaii 808B & S Maddox Alkis BA & EN Alvan Tom badrobot Amirul Khalid Balazs Hollos Ammar H Balu anders Ban Xiong Tan Anders Oedlund Baron Von Oldenburg Andreas Eriksen Barry O Driscoll Andreas W Bastien Kirsch Andrew Baglin Beau Danger Reynolds Andrew C Rausch Ben Andrew Cook Ben Abecassis Andrew Do Ben Cortez andrew dunn Ben Craig Andrew Head Ben Decherd Andrew Lee Ben Edwards Andrew Mackenzie Ben Eick Andrew Prince Ben Fan Andrew Shaffer Ben Galang Jr Andrew Strout ben lorente Andrew Teoh Ben Ross Andrew Yardley Ben T Andy Shapiro Benedict Teo Andy Yuen Benjamin L Rushing Ange Kritsas Benny Ang Anne Stoye Benson Chua Anon Betty Wong Anon Y Mouse bg Anonymous bgt Anonymous eater of food Bill Welliver Anthony Coltman Billy Hallett Anthony Gross blee Anthony Wong Bobby Gumenick Anton Grobman Boschetti Francesco Antti Kupila Maria April Edwards Brad Hsu Arne Martin Aurlien brandon tario arran james shaw Brandon Vessey Arthur Watson Brecht De Mulder Asgeir Storesund Nilsen Brenda Pomerance Ashvina Brenda Tan athmane meziani Brent Elliott Atley Joseph Brett Beck B brian Brian Bell Brian Conner Brian Curtis Brian Dahlem Brian Davis Brian Gerdes Brian Hepler Brian Hoffmeyer Britney Dupee Bruce Marshall Bryan Bryon Shay Bryony BWAT C Tyler Boyd Cameron F McCord Cameron Jaccard Candra M Carl Downing Carmen Rooke Carol T Hutchinson Caroline Lee Carts Caryn Lim cataphoresis Celia Poehls Celine Thong Charlene G Charles Charles Hoffmeyer Charles Scott Hargis Charlie Hudson Charlie Seaman Charlotte Lawrence Chee Lup Wan Chef Dawn Knowlton Chef Tank Chien Liq Chin Lai Chip Hallett Choo Yan Bing Chow Chris Anderson Chris B Chris Bartlett Chris Dickey Chris Hockey Chris Khoo Chris Koo Chris Leigh Chris Little Chris Perham Chris Silivestru Chris Simpson Chris Waiting Chris Washburn Christian Johansen Christian Morato Christoph Christophe GuØret Christopher Cook Christopher Currie Christopher Jones Christopher Lim Christopher Munn Christopher Plowman Christopher Salazar Christopher Tan Chun Liang Chun Seng Yip Chung Tze Hoong Leslie Chung Yi Lin Cindy W CK Tseng Claus F Cleve Gibbon Clifford Chin Clinton Henry codlo Cody Lerum Colin Ng Colonel Fubar Conrad Lee Corinna Foong Cory Theobald Courtney Krishnamurthy cpro to Craig The Coder Dunn Codlo Sous-Vide Guide 111 Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 www.ebook777.com Free ebooks ==> www.ebook777.com Craig Schertz David Pesta Craig Toth David Rowley cuan David Seo cwcobb David Silvernail d David Weber D Joseph David Weinehall D Meikle David Yi D S Davis Glasser D sun Dean Carson Dale deana Dale S Allen Deanna Damien Innes Debbie Landeck Damon Urban Demian Vonder Kuhlen Dan Sheline Dempsie Morrison Dan Webster Denese Ashbaugh Dana Ang Vlosky Daniel C Dennis Daniel Chou Dennis Chan Daniel Crandall Dennis Flax Daniel Flood Dennis Kalpedis daniel khoo Derek Gosselin Daniel Miles Derek Lum Daniel Schell Derek S Nettles Daniel Soh Derrick Matheson Daniel Tosh Deven Daniel WestermannDfriedlaender Clark Diana Yund Danio DixieLadyChef dany k dlee Darah Dobbins Darlene Lopez Don Inmon Darrell Ottery Don Q Darren Doofus65 Darren Farr Dr.Seth DarrylY Dragan Angelovski Dave Dragonbait David Driscoma David Skutchie Duncan Sample Perlman DWolvin David & Sheryl Guillory Earthling David Berquist Ed labrador david brearley Ed O Brien David Brown Ed Schumacher David Goodrum Eddi David H Eden Lau David Hunter Edmund Foong David Jacobs Edwin David Jessop Einar A: David Kleiner el_drako David Leamy Elena Ramirez David Lim Ellen Cassidy David Liu Lau Elliott Gomez David Luk Emily David Morrison Emily Blum David O Neill Emma Loke 112 emma w Giacomo Ghezzi Ian Normile Eoin Quinlan gilad rozenberg Ian Shorrock Eric Damon Walters Giordano Bruno Ian Swartz Eric Henley Contestabile Ian Upton Eric Hervol GK Ignacio Berberana Eric Neufeld Glenn Rogers Irene Liow Eric Norberg Godfrey Borges ironjack Eric Pohl goeres Izwan Zailan Eric Puleo Goh Morihara J Mandel Eric Sigler Gonzalo Saloma Jackson Fields Eric Wong Grace Wilton Jacky Tang Erica Day Graham jacqueline lee Erick Graham Abell Jacquilynne Erick Kwak Graham Edmonds Jakamoto Erik Jan Graham Hattersley James Erin Hogg Graham Robertson James Bailey Eugene Kim Grant Leung james dellow Eugene Koh Grant Lindsay James Ferguson Eugene Lazutkin Greg James Goillau Eugene Pyatigorsky Greg Norman james hobbs Eunice Loo Greg Sheets James Hoffmann Evan Deutsch Greg Tom James Howard Evan Jones Grumpy Sam james jones Evelyn L Guy Watson James Payne Evgeny Filatov H.zegwaard James Snodgrass Exitialis Hakim Ron James Strachan Fabian Teichmueller Hamza Hoummady James Vonderharr Fei Leung Han Hsien Seah jamie Fernando Hannes Brandst tter Jamie Ambrosius Fernando de la Flor Hans Puijk Jamie Nichols Fernando Ducloux Harethh AlJaghbir Jamie Schork lgeo Harry Jan Bolmeson Filippo Moncelli Harry Adraktas-RentisJan Mechtel Finbarr FArragher Harvey Summers Jan Self Flavio Jandorno Heather Disco Janek Sarjas Florian Tischner Hector Silva Jared Foo Suan Wee Heiki Courcy Sunne Jared A Embree Frances mak Hein Stander Jarrad Clark frankie Henry Lau Jarret M Streiner Franklyn Hu Ho Ching Jason Fried Meulders Holly Barstow Jason Bethel Frode Lundgren Hoon Hyung Cho Jason Curry Gabe Chai Howard Spector Jason Drilon gacteon Hui Huang Lee Jason Gilbert Garett Page Humphrey Ho Jason Liang Gary hwangste Jason McGuinness Gary Hatch HydeChiu Jason S Gavin Chan Hye Kyong Im Jason Stonehouse Gavin Chung I Know My Name Jason Wong Gavin Tan I Novak Jassie Gedas Simkus Iain Shirley JD Tan Geoff Cooper Iamtheceo Jean Duffy Geoff Dannatt Ian Gould Jeff Centeno Geoffrey Ong Choon Jin Ian Koh Jeff Craig George McKelvey Ian L Jeff S Codlo Sous-Vide Guide Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 Free ebooks ==> www.ebook777.com Jeffrey Jeffrey Kwan Jeffrey Siaw Jeffrey Warnock Jenice Tom Jenn Ong Jennie Brotherston Jennifer Ah-Kin Jennifer Grothaus Jenny L T Slater Jens Jensen Jeonghoon Lee Jeremy Foo Jeremy Palmer Jeremy Shaw Jeremy Sullivan Jeremy Weathers jeroens Jesse Green Jessica the Awesome Ji Nok Ho Jia-Hong Tan Jian Yi Jim & Paula Kirk Jim Hu Jim Jesse Jim Lewallen Jimmy Hong Jin-Ping Lim Jiska Ford JM Sende jmauricio jmonty Joanne Chung Joby Catto Joe Duckhouse Joe Pugliese Joel Gore Joey Wong johan duramy Johan Nordberg Johan Sundstr m Johann Tay John (EBo) David John Allen John Casteele John Drummond John G John Grif ths John Gurnett John Ho Chi John K John Kuszewski John L John Leong John M Martinez john naimoli John Pedersen John Rector John Schieferle Uhlenbrock John Udberg John Watson John Westlund the Magni cent Jon Harrison Jon Hudson Jon O Brien Jon Suik Jonathan H Liu Jonathan Kurtzman Jonathan Mason Jonathan Morgan Jonathan Willmer Jonathan Wong Jonny Carr Josef Drasch Joseph A Sosa Joseph Nastasi Joseph Trevino Josh D Josh MacDonald Josh Worley Joshua Peng Ju & Kel Julia Kenny Julian Julien LapensØe Jullie Lim Justin Barabad Justin Bloom Justin De Nooijer Justin Lam Justin Teo Justin Wynn Jyri Lehtinen K Kim K Trinh Kai S Kam l Boucetla Kamal Kishore Verma Karina Ali Noor Karli Watson Kasper Bitsch Lund Kaz de Groot Keith Law Kelley Greenlaw Kelvin Tong Kelvin Yip Ken Ken Cowin Lester Luo Ken Mencher lex deelder Ken Yee Liang-Chen Yeh Keng San Lilian W Kenji Adrian TakeuchiLim Kuo Yang Kenneth Linda Nicol Kenneth Chien Lion Shmookler Kenneth Lock Lisa & Abe Kenneth Melich Lisa Mazurek kenny Liz Staunton Kenny Powers Lok Chow Keropokman Lorelei Rost Kerry Utton Lorraine J Kerry Xie LP Chan Kevin Lucius Wilson Kevin Chen Lukas Kevin Greehey Luke Anderson Kevin Huang Luke Boniface Kevin LaChapelle Luke Hayward Kevin Ng SiJie luke pankau Kevin Novick lumik Kevin Rank M Dunn Khoo Chung Hoe Maaatt Kieron Bissett Madalena Barata Kieron Rooney Madeleine Villanueva Kim Maike Kim T Whitlow Malcolm James Kit Chow Harnden Kjell Magne Fauske Manuel Dolderer Koh Kah Hoe Marc Koh Yong Chia Marc Elman Kolin Juckins Marc Lee Kristian Aasg rd Marcio F Kristine Jimenez Marco Aguiar Kuli Singh Marek Les Kushal Banerjee Maria Gaffney KW Lau Mark Albanese Kyle Bunker Mark AR Thompson L.C.Toh Mark Dalton Lamson Nguyen Mark Hudspith Langdon Mark Li Larry Kwan Mark Micallef Larry Norder Mark Walton Lars Malmqvist Marko Cosic Laura Cuellar Marshall C Laurens Peeters Martin Lawrence Martin Coxall Lawrence Green Martin Deas Lawrence Lim Martin Glassborow Layzer Mary & Marleaux Leandro Garcia Soto Flournoy Leewelo - Obsidian Matt Conway Order Lorekeeper Matt L Leo S Matt Leach Leon M Matt M Matt Nelson Matt Phillips Matt Risby Matt Strickler Matt Stuttle Matthew Isoda Matthew Miller Matthew Morettini Matthew Roy Maureen M Kananen Max Condon Max Raun Max Temkin Maxi Megan & Yau Melissa Bravin MF Tan Michael Ahmels Michael Appleton Michael Arnold Michael Blow Michael Boon Michael Brennan Michael Davidson Michael Francesconi Michael Gartland michael grove Michael Harris Michael J Miller Michael Jacob Michael Josem Michael K Michael Knowles Michael Niccolai Michael Quinlan Michael Ravenel Michael Shim Michael Stein Michael Wells Michael Yartsev Michael Yeh Michal Malusek Michel Wolfstirn Michelle Chow Michelle Lim Mikael G tesson Mike Allen Mike Charnock Mike Harrington Mike Harris Mike Leung Mike Roach Mike Sellers Mike Williams Milan Tuma Codlo Sous-Vide Guide 113 Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 www.ebook777.com Free ebooks ==> www.ebook777.com Mirko Junge Mitchell Grimes Mo mobilabredband Moises Ortega Moizy mojo mona stallard Monish Grover Mont Buckles Mr Charles DIaper Mr S Zegar Mr Goat Ms Shimite Offor Mun Loon myCodlo N Tay nah Nate Lesiuk Nathan Nathan Skone Nawtcher neal kohl Neal Kranes Neil Chue Hong Neil Graham Neil Johnson Neil W Nekozuki nerdegutt Neural Echo NG WEI LING Nicholas C Mason Nicholas Chua Nick Nick Wavish Nico Nicole Goh Nigel J No Name No, thank you Noah Bacon Oishinboy Ole Bahlmann Oliver B Omid P Bridson p s terry P-Dawg Pablo Pamela Francis Pan Zheng Tao Paolo Patrick Baker Patrick W Hervey 114 Paul Reg Cheramy Paul Grandy Stormboard Paul Maddison Reginaldo Spenciere Paul Nelson Reimer Mellin Paul R Pival Remington Ong Paul Rabin Remo Cornali Paul Stables Ren Paul Uy Reynaldo Caluag Pauli Richard BUZZtheBar pcn Liang PENGDAV Richard Alter Perry Ong Richard Conti Pete Kinnaman richard emperado Peter Richard J Ramazinski Peter Grif ths Richard Kingsbury Peter Ho Richard Stocks Peter O Richard Vahrman Peter Orlov Rick and Toni Sloane peter plashko Rick Chlopan Peter Sky Bognar Ricky Hoots Petr Indian Konecny RiverRat T Petteri Ojutkangas Rob L Philip Ivanier Rob van der Veer Philip Kwong Robert Chen Philipp Solay Robert Erlick Phillip Scott Robert Gustavsen Phillip Stewart robert maddox Phoebe Holland Robert Mais Phong Luu Robert Martin Phrig Robert McNeil Phua Cheng Wee Robin Seunghwan Lee Pierre Lonewolf Ronald S Woan Please not enlist Ronald our Verheyden name Ronny Lizardo Please not includeRory Bennett me Rosely Please not list ROSS GRESHAM Please don t roux Polish RS NL premal patel RTS Quah Wui Seng Ru Te Teow Quan Rupert Gregory Rachel Tan Russell Fujimoto Rafael Lopes de Melo Ryan Ark Raiman Au Ryan P Lee Rajesh Patel Ryan W Ralf van Dooren S Canter Ranjan Mitra Sabrina Ko Raphael Javier Sagar Dhanasekhar rasto subert Sairam Suresh raszi Sam Gardom Raymond Fong Sam L Roth Raymond Lau Sam Leung Raymond Ng Sam Sha e rbn Sandra Lee Sandra Loerzer Stidmon Sanjay Stuart Cole Santos Correia Stuart Shelton Sasathorn Phaspinyo Sue Dowling sassy palate Sue H Sayilgan Sue Wen Chiao Sco Sulaiman Jaafar Scong Sultan Saleh Al-Salem Scott Gartner Sung Woo Choi Sean sunny bates Sean Frawley Sure Sean R Aung Sure! Serge Poldi Susanne Kollberg Sergey Paliy Svend Holst Sergio Garcez SY Tan Sham Das Sylvia Samantha Shaw Yean Lim Sylvia Sim Shawna Gould T Yap Shayn Harkness T Tilash Shien Wei Ooi Tai Nguyen Shirley Tidor TDM Shiwei Huang Ted Gould ShuSheep terence chan Simon Terence Ling Simon Silver RogersTeresa Ozoa Simon J Teri C Simon Matti Terry Ghozali Simon S Tan, MD Terry Wong Sin Yi The Delgado-Allens slick8086 The NYC Lakers Some dude The Sammyness Sonia KlempererThe Swede Johnson The Takai Frank Family Srikant M Thomas srinivas polineni Thomas Cannon, Jr StartUp Genesis Thomas Evans Steel Thomas Fitzgerald Steen Thomas Hedberg Jensen Stefan Winkler Tiberius (or Stefano Driussi TiberiusTeng) Stephen K Chiu Tim Aardvark Meakins Stephen McCluskey Tim Dutton Stephen McDermott Tim Fleming Stephen Richards Tim Johnstone Stephen Thomas Tim Nobes Stephen Yu Tim V Steve Avery Tim Wright Steven TimothØe Revil Steven Bateman Ting Louie Steven Burgess TJ Ng Steven Chen TM Chan Steven Fagg Todd Squirrel Squire Steven Jones Todd DeWitt Steven Parker Tom Daniels Steven Tong Tom Garrett Codlo Sous-Vide Guide Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 Free ebooks ==> www.ebook777.com Tom Murton Tucker Snedeker Vincent Tan Wei Kiat Wulf ForresterTom Viscelli Tuomas Tolvanen vispillo Wei Phin Tan Barker Tom Wilkinson tw.tim.wil@gmail VlỈd ek NovỈ ek Wes Roe WY TOM WILLIAMS com Wai Kin Wong whittnee lachapelle Xiaoping Li Tom Young Twyla G Walter Wehner Willard Korfhage Xishan Tommy Taknaes U Steurer Wan Kong William Gillett Y Chung Tony Cannon Vanessa Toh Wandy Moo William Ho Yaniv Talmor Tony Kelly Verloren Warren Todd William Otte Yao Wei Tony S VHo Warren Turner William R Yaocheng Lee Tor Steinar NilsenVicki Hsu Wayne Conrad William Sim Yau Chung Ng ToToCraCra Vicky Chan Wayne Kwok William Weissbaum Yazz D Atlas Trevin C Victor Leong Wee Kiat Teoh Wolf Noble Yee Yen Trey Williams Viet-Jamal Le Wei Wong Fook Fei Yen Siow trumpet6 Vincent GERMAIN Wei Jie Loh Wouter Schreuders Yeo Puay Khoon Yeong Yee Troy Smart Errico Stigliano Rhonda Weins Yi Chung Yna Zuniga YNL Yu-Foong Yuting Lee Yves Bastide Zach Kondo Zach Splaingard Zhi Wei Kng YOU RE ALL Aw om ! Codlo Sous-Vide Guide 115 Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 www.ebook777.com Free ebooks ==> www.ebook777.com Our story Codlo was conceptualized by us, Grace and Xi, in 2012 We wanted to make sous-vide cooking easy, approachable and fun to share our excitement abou this cooking technique When we were rst introduced to sous-vide cuisine, we were astounde by how moist, tender and avorful it could be, eve with traditionally dry me such as chicken breast I made us asked ourselves what if existing food we cooked could taste way better? After a year of developme we launched our Kickstart campaign for Codlo in Jul 2013 We raised funds fro 1,139 amazing backers around the world to bring Codlo to life - an actual physical product built by and our backers About this book This book contains Grace personally crafted sousvide recipes, notes and tips for home cooks - it the perfect introduction this new, healthy cooking technique www.codlo.com Through her experience at Le Cordon Bleu culinary institute to years of hom sous-vide cooking, this book re ects her cooking philosophy of producing practical yet impressive results, and contains minimal fuss recipes with maximum impact Prepared exclusively for Anthony (awong990@gmail.com) Transaction: #0001663026 ... Introduction to Sous-Vide What is Sous-Vide Cooking About? Why is Sous-Vide Awesome? Other Bene ts of Cooking Sous-Vide What s Different About Sous-Vide Cooking? Sous-Vide in Steps Sous-Vide Tips... of COOKING WHAT IS SOUS-VIDE COOKING ABOUT? ince we started cooking sous-vide, fat completely encases the meat at all ti we noticed other great upsides to this throughout the cooking process cooking... before chopped tomatoes Make the Arrabiata sauce: Heat olive oil in a l 50ml (3 tbsp) saucepan SautØ onion and garlic for minutes A tomato paste in chilies, sugar, chopped tomatoes, tomato paste,