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If you are on a personal connection, like at home, you can run an anti-virus scan on your device to make sure it is not infected with malware. If you are at an office or shared network, you can ask the network administrator to run a scan across the network looking for misconfigured or infected devices. You can order the second edition directly from the US publisher. My book has over 200 delicious recipes for beef, pork, lamb, game, chicken, turkey, duck, fish, shellfish, vegetables, fruits, legumes, ice cream bases, sauces, and yogurt. I hope you enjoy using my book as much as I enjoyed writing it. As always, if you have any questions or comments, please feel free to email me. Which edition is right for you?
A Practical Guide to Sous Vide Cooking Version 0. If you have any questions or comments on sous vide cooking or this guide, please feel free to email me. 1: Temperatures of meat and fish doneness. With the proper equipment and some basic knowledge, you can prepare consistently delicious and safe food. This guide attempts to distill the science of sous vide cooking to provide you with the tools you needed to safely realize your creative visions. Part I discusses the techniques and safety concerns of sous vide cooking. Some prototypical recipes are explored in Part II.
The mathematics of sous vide cooking are detailed in Appendix A. Finally, Appendix B discusses the specialized equipment used in sous vide cooking. Introduction Sous vide is a method of cooking in vacuum sealed plastic pouches at relatively low temperatures for fairly long times. Precise temperature control is important when you cook fish, meat, or poultry.