Sous Vide - Die besten Rezepte für zartes Fleisch, saftigen Fisch und aromatisches Gemüse

Formerly a professional method, now easily accessible at home. Sous Vide is a gentle and flavorful cooking technique for meat, fish, and vegetables. The food is vacuum-sealed in a plastic bag and cooked in a water bath at low temperatures (around 50 to 85 °C). What was once reserved for professional chefs can now be effortlessly achieved at home. This method preserves the aromatic compounds, resulting in flavors that are significantly more intense than those achieved by cooking in an oven or pot.

With 30 recipes in this cookbook for main dishes, sides, and desserts, along with detailed instructions, beginners and home cooks can feel confident. Here are a few examples:

Meat: Steak with Cognac sauce, pork chops with herb butter, veal loin with lemon.
Fish: Halibut with tarragon, salmon trout with soy-lemon sauce, salmon with honey-mustard sauce.
Vegetables & Sides: Bread dumplings, mashed potatoes, asparagus with chervil sauce, red cabbage with apples and cranberries.
Desserts & Others: Spiced wine plums, rice pudding, onion jam.