---
product_id: 2592061
title: "Beginning Sous Vide: Low Temperature Recipes and Techniques for Getting Started at Home Paperback – November 13, 2010"
brand: "jason logsdon"
price: "Rp1146733"
currency: IDR
in_stock: true
reviews_count: 9
url: https://www.desertcart.id/products/2592061-beginning-sous-vide-low-temperature-recipes-and-techniques-for-getting
store_origin: ID
region: Indonesia
---

# Beginning Sous Vide: Low Temperature Recipes and Techniques for Getting Started at Home Paperback – November 13, 2010

**Brand:** jason logsdon
**Price:** Rp1146733
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Beginning Sous Vide: Low Temperature Recipes and Techniques for Getting Started at Home Paperback – November 13, 2010 by jason logsdon
- **How much does it cost?** Rp1146733 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.id](https://www.desertcart.id/products/2592061-beginning-sous-vide-low-temperature-recipes-and-techniques-for-getting)

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- jason logsdon enthusiasts

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## Description

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## Customer Reviews

### ⭐⭐⭐ 







  
  
    Good Basis, needs context
  

*by J***Y on Reviewed in the United States 🇺🇸 on December 27, 2022*

Sous vide eggs 142 over easy 45-60min  142  poached 45-60min  148 "Perfect" 46-60min  149-152 "hard boiled" 45-60min  135 75min  pasteurizedHa! Ubsurd 148 "Perfect" is perfect yoke with snotty whites!

### ⭐⭐⭐⭐⭐ 







  
  
    Excellent handbook for Sous Vide at home
  

*by W***E on Reviewed in the United States 🇺🇸 on January 6, 2011*

I have been interested in sous vide cooking techniques for some time and have experimented extensively in my own kitchen.  I wish that I had this book when I began, because it pulls together a large amount of information that has been widely distributed in various websites and periodicals.  Jason's book is an excellent review of why you would want to go to the trouble of using sous vide techniques for cooking at home (Briefly, because you can achieve results which you cannot duplicate with any other cooking technique. you can utilize some cuts of meat and poultry that are difficult to cook with conventional methods, and it is an extremely convenient way to prepare meals).  For example, Thanksgiving dinner this year was the most stress free I have ever prepared because I cooked the turkey with sous vide and therefore I knew exactly when it would be ready, I knew that i could keep at exactly the right temperature until all of the other dishes were ready, and I knew that it would be moist and tender.He outlines the rationale and describes how to perform the basic steps necessary for using sous vide techniques, and gives one of the best summaries that I have seen of the safety issues you need to be aware of when cooking with this method.  There is a very nice discussion of the equipment options that you have if you want to sous vide at home.The bulk of the book is divided into chapters on various types of meats and vegetables.  The beginning of each chapter presents an overview of the things you need to keep in mind when using sous vide with that type of meat or vegetable, and a general outline of the cooking process for that particular product.  Each chapter contains a number of nice recipes that can be used as is or can be used as a guide for making your own creations.  For me, however, the most useful part of the book is the extensive time and temperature charts located at the end of the book. It is extremely helpful for me to be able to quickly look up the kind of food that I am preparing and instantly have time an temperature guidelines that I can use for that particular food product.If you have any interest in trying sous vide techniques at home, I would strongly recommend that get a copy of this book.  I know you will use it frequently.

### ⭐⭐⭐ 







  
  
    Good basic information, poor recipe.
  

*by R***S on Reviewed in the United States 🇺🇸 on March 16, 2015*

I recently purchased the Anova Precision Cooker and bought this book to learn some sous vide techniques before starting to use it.  I tried a few recipes from other sources and was extremely pleased with the results (chicken breast, salmon and pork tenderloin - all excellent).  The recipes all involved cooking the meats for around 2 hours and they came out moist, tender and very appealing.  I was intrigued by the idea of cooking a tough cut of meat for a long period of time and chose the Spicy Garlic Leg of Lamb (p. 144).  I cooked the leg of lamb for approx. 48 hours (the recipe says 2 to 3 days) and the result was a disaster!  We expected to see a tender, delicious medium-rare leg of lamb but what we got was lamb pudding.I accepted the failure as a good lesson for the future but was wondering how this recipe could have gone so wrong.  I found the answer on the Serious Eats website (The Food Lab's Complete Guide To Buying, Storing, and Cooking a Leg of Lamb).  Here is what they said:"So I decided last year to spring for one of those fancy sous vide machines. Can I use that to cook my lamb?Yes, absolutely. It's one of the best ways to do it. Season your lamb and seal it in a large vacuum-bag, then drop it into a water bath at your desired finished temperature (I go for around 140°F). Since the lamb is so large, it'll take some time to heat through to the center, so you'll want to give this at least 8 hours and up to around 12. Any longer than that, and the meat will begin to turn mushy from the accelerated enzymatic breakdown of muscle fibers. Nobody likes mushy lamb."I won't let the experience deter me but there appears to be a problem with the recipe in Beginning Sous Vide.  The leg of lamb cost over $25 at Costco so it was an expensive lesson.

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*Product available on Desertcart Indonesia*
*Store origin: ID*
*Last updated: 2026-02-02*