Download PDF The Instant Pot® Ultimate Sous Vide Cookbook: 100 No-Pressure Recipes for Perfect Meals Every Time, by Jason Logsdon
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The Instant Pot® Ultimate Sous Vide Cookbook: 100 No-Pressure Recipes for Perfect Meals Every Time, by Jason Logsdon
Download PDF The Instant Pot® Ultimate Sous Vide Cookbook: 100 No-Pressure Recipes for Perfect Meals Every Time, by Jason Logsdon
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About the Author
Jason Logsdon has published several cookbooks, including Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking. He runs AmazingFoodMadeEasy.com, one of the largest modernist cooking websites.
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Product details
Paperback: 176 pages
Publisher: Sterling Epicure (October 2, 2018)
Language: English
ISBN-10: 145493316X
ISBN-13: 978-1454933168
Product Dimensions:
8 x 0.6 x 9 inches
Shipping Weight: 1 pounds (View shipping rates and policies)
Average Customer Review:
3.6 out of 5 stars
25 customer reviews
Amazon Best Sellers Rank:
#151,781 in Books (See Top 100 in Books)
I own two Instant Pot Ultras and have been reading books on sous vide, including those written by Jason. I was able to use recipes for circulators with my Ultra. I was excited when I heard about the title during the presale period and I bought it. It is a generic sous vide book, not bad, just not specific for the Instant Pot. It doesn't even mention only certain Instant Pots can do a "hack" on sous vide, and any "gotchas" for users of Instant Pot Ultra to do sous vide.The recipes are still useful, but it is not written specifically for the Instant Pot.
Lots of nice recipes and details about sous vide cooking. Just wished there were more pictures of finished products very few of them.
The most important thing to know about this cookbook is that it is not for the Instant Pot. I was fooled by the title and the Instant Pot authorization on the cover and assumed -- quite wrongly -- that this cookbook would be a way for me to use my Instant Pot as a sous vide cooker. It is not. I was really disappointed to get it and see nothing about the Instant Pot.I did not know until I got this cookbook and started reading it that there is an Instant Pot brand sous vide circulator. It apparently fits on to the Instant Pot but I don't see why I would use my Instant Pot rather than a regular large kettle. As I do not currently have a sous vide circulator, I will need to either borrow one or ask a friend who has one to make some recipes with me.So this review is less a review of the recipes and more a warning for people like me who see the title and the authorization and think it will be a way to sous vide cook in our Instant Pots.
Let me clear up an item of confusion right off the bat: Despite the "Instant Pot" in the title, this cookbook has nothing to do with the programmable pressure cooker that is so popular nowadays. Rather, the Instant Pot company apparently decided to expand into the (also popular) Sous Vide product category. So this cookbook is nominally an accompaniment to a company's Sous Vide equipment, although its recipes work with any brand. Just as a Hershey's cookbook would let you make chocolate recipes using anybody's chocolate.In other words: This is Yet Another Sous Vide Cookbook, and that's just fine with me. After all, I own two Sous Vide units (one from Anova and another from Chefman). I've bought a few Sous Vide cookbooks and (thanks to my public library) tried out several more....And I deem this one as OKAY.I'll fast forward through the sous vide definition, since if you're looking at cookbooks you probably know what the device is about. You put your food into a vacuum-sealed bag (or more likely Zip-loc) and then lower it into warm water that is temperature-controlled and circulated using a device that looks like an immersion blender that spent a little too much time working out at the gym. The food cooks food gradually, with a lot of benefits -- this is definitely Slow Food cooking.But I have learned that Sous Vide cooking style requires a certain amount of mental recalibration. If you want to make a perfect steak... at what temperature? For how long? I confess that I still don't have it right. And thus, cookbooks.Jason Logsdon's cook book promises "100 flavorful recipes with easy-to-follow instructions along with suggestions, variations, and recommended cooking times and temperatures." A better description might be "100 meals you can cook with the aid of your sous vide," because that really is the strength of this cookbook.For example, I made the recipe described as "salmon with white bean puree and garlic kale." It's done in three parts: the salmon (which is cooked extremely simply in the sous vide -- just add a little butter to the bag and place the bag in the water bath); the white bean puree (a lovely mash with garlic, orange, smoked paprika, thyme, and garlic); and kale (I used spinach) sauteed with garlic, ginger, and sherry vinegar. It was a comfy weeknight meal, with the puree the star of the show.Similarly, a recipe for "Strip steak with roasted Brussels sprouts" has a simple sous vide bath for the beef (just salt and pepper... then a quick sear before serving). The yummy-sounding accompaniment is Brussels sprouts, whacked in half and roasted on a sheet pan with a pint of cherry tomatoes thrown in at the last minute. It's a light touch meal; I just haven't gotten it together to cook it yet. Ditto for "pork chops with vegetable stir fry" and "pork tenderloin with pea pesto."That menu approach may be a good thing or a bad thing, depending on what you're looking for. In contrast, _Sous Vide at Home_ (one of the cookbooks I own) puts its attention primarily on the range of what's possible with the device, including its use with marinades.On the plus side, the cookbook doesn't fall into the trap of so many other gadget cookbooks, in which the author feels that everything may be made in the device. He isn't afraid of using the stovetop or oven for an accompaniment.I find the timing for the sous vide to be way too vague. The salmon recipe says to cook it "for 15 minutes to 45 minutes, until heated through" without any guidance on when to shout, "It's ready! Come and get it!" And that strip steak cooks for 2-4 hours, which makes it tough to plan dinner. An extensive set of charts at the end of the book helps estimate timing, however, based on the meat's temperature (coming out of the fridge vs the freezer) and its size (a 1" steak as a slab needs 1 hour 15 minutes, vs a 1.75" cylinder requiring 1 hour 30 minutes). That is useful, but it's a lot more complex than we're used to with a recipe for, say, roast chicken, such as "until the drumstick wiggles."Overall I like this cookbook. But it's not the one I'd press upon you when you first get a sous vide. ...In fact, I'm not sure I've met that cookbook yet.
This book is something I am glad to have on hand for use with my Sous Vide cooker. That being said that though this cookbook is authorized by the Instant Pot it does not have recipes to cook in their brand pressure cooker as it states in the title of this book (i.e 100 no-pressure recipes). However, this will work with their Sous Vide option or any other similar brands device.I'm a total beginner to this cooking style having only just started getting interested in it about month or so ago. This book helps break down the need to know basics and beyond in a easy to understand way. The book is written in a way that it's like the author is speaking directly to you. I really love reading the notes/stories before each recipe in what inspired it as well as what goes great with it.The book is broken down into a few section:Introduction: Sous Vide OverviewRecipe Notes (a must read section before making any of the foods)1. Beef and Lamb2. Pork3. Poultry and Eggs4. Fish and Shellfish5. Fruits and Vegetables6. Grains, Custards, and Sauces7. InfusionsCooking Times and TemperaturesIndexImage CreditsAbout the AuthorThe imagery in the book is limited but what is there has inspired me to make several.The recipes have a title, short blurb, cook time, serving time, ingrediant list, and typically two to three steps to follow for cooking and preparing depending on the number of ingredients and tips were applicable. A few of the recipes inside include Smoked Baby Back Ribs, Bacon Cheddar Cheese Burgers, Tuna Sashmi, Shrimp and Cheese Grits, Poached Cherry Tomatoes, Warm Peach and Almond Salad, Dulche De Leche, etc...Following these recipes chapters, there's a large section of the book dedicated to cooking by thickness and the desired tenderness you desire in your food. There are helpful charts which cover a number of thicknesses, shape of the meat, and so forth. There's a lot to this cooking method so I am glad so much information is given for the beginner such as myself on this style.The recipes in this book mainly have a serving size of four. So that being said, I feel this book is best for couples, entertaining with a couple of friends, or a smaller sized family.
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