Breakfast: Soft-Poached Eggs. Dinner: Peppercorn-Crusted Roast Beef.

Get ready to become a sous vide convert. [America's Test Kitchen] [View in a Web browser]( [Save 25% on Sous Vide for Everybody]( [Cover Price: $26.99; Your Price: $19.99] [order now]( [The Easy, Foolproof Cooking Technique That's Sweeping the World.]( Dear friend, I’ve become a sous vide evangelist. Sous vide (pronounced “soo-veed”) allows you to cook food sealed in plastic gently in an automatic water bath to the perfect temperature. If it sounds like a highbrow chef-y thing, that’s how it started. First used in Michelin-starred restaurants such as Alinea in Chicago and Per Se in New York, it’s trickled down to popular chains such as Panera and Starbucks because it’s a safe, hands-off way to cook with predictably superior results. Why sous vide? Easy, hands-off technique (gives you back free time) Precise results give you food exactly the way you like it (no overcooking) Frees up your oven and stove (handy for the holidays) From the perfect seared steak to crème brûlée with the ideal consistency, sous vide makes cooking easier while taking away all the guesswork and giving you back free time. Our approachable cookbook, Sous Vide for Everybody, demystifies this simple technique for cooking everything from eggs and meat to vegetables and desserts. Now’s the perfect time to become a sous vide convert; the gear is cheaper than ever (see below for the test kitchen’s top-rated models). Order your copy of [Sous Vide for Everybody]( directly from the test kitchen and save 25% off the cover price. Get in on sous vide early. You won’t regret it. All my best, [Jack Bishop Signature] Jack Bishop Chief Creative Officer Sous Vide with Confidence [save 25%]( EXCLUSIVE EMAIL SAVINGS: Add more favorite cookbooks for 50% off! [Pressure Cooker Perfection]( Busy Cooks' Savior [The Science of Good Cooking]( ALL-TIME CLASSIC Sous Vide 101: How it works A sous vide machine, also called an immersion circulator, preheats water to a precise cooking temperature that matches your ideal serving temperature. Food is sealed in plastic bags or, in the case of yogurt and custards, in glass jars and placed in the bath (in-shell eggs can go directly in the bath). The food eventually reaches the same temperature as the water (and no higher), which guarantees consistent results recipe after recipe, day after day. Sous vide differs from stovetop and oven cooking, which require much higher heat than the food’s serving temperature, making it imperative to remove food at just the right moment to prevent overcooking. [1. Set up your rig; 2. Choose your temp and preheat water; 3. Seal food in bag, submerge bag, and clip to container; 4. Cook your food and relax; 5. Finishing Touches]( Q Is sous vide safe? A Yes. We include information on temperature safety so you can see for yourself why sous vide–prepared food is perfectly safe. Q Is it safe to cook in plastic? A After reviewing the considerable amount of research on this subject, we believe it’s safe. Our recommended plastic bag, Ziploc Brand Freezer Bag with Easy Open Tabs, has well-documented manufacturing details and plastic that is resistant to the sub-boiling temperatures involved in sous vide cooking. You can read more on the topic in Sous Vide for Everybody. [We tested seven models of sous vide machines to find the best one.]( What you need (and don’t need) to sous vide Sous vide machines are sleeker, cheaper, and smarter than ever before (read: Sous vide isn’t just for early adopters and hard-core foodies anymore!). We tested seven models, evaluating accuracy, speed, user-friendliness, and overall design. Once you’ve picked a machine, you’ll need plastic bags (we recommend Ziploc Brand Freezer Bags with Easy Open Tabs, which are BPA-free) or reusable silicone bags and Mason jars for some recipes. A vacuum sealer is not necessary, but if you’d like to use one, we offer information on our favorite model. WINNER - HIGHLY RECOMMENDED Joule This slim, lightweight machine heated water almost as fast as the biggest circulators and was the most accurate in our lineup. [BUY NOW]( Sous Vide with Confidence [save 25%]( Sous Vide Recipes We created the recipes in [Sous Vide for Everybody]( to appeal to modern tastes without being too scientific, over the top, or chef-y. Sous vide newbies as well as experienced cooks will find plenty here to keep them cooking and happy. Both active cooking time and sous vide time are broken out at the beginning of every recipe along with make-ahead options. While the recipes in this book were developed using standard U.S. measurements, we also include metric measurements for ingredients. Poultry Sous vide lets you cook chicken breasts at a lower temperature for longer, resulting in incredibly juicy and tender meat. The chicken is sealed in a bag and cooked until the internal temperature reaches 150°F/65.5°C. Since elimination of salmonella is a function of both time and temperature, holding the chicken in the bath at 150°F/65.5°C for just 3 minutes ensures complete safety. The test kitchen explains the science of food safety and sous vide thoroughly in [Sous Vide for Everybody](. x Crispy-Skinned Bone-In Chicken Breasts To get perfectly crispy skin, you need to sear a chicken breast after cooking—a task that often results in overcooking the lean and delicate meat just beneath. The solution? Cook it sous vide to the ideal internal temperature and let the chicken rest for 5 to 10 minutes before searing to retain juiciness. Q Do I need to buy a vacuum sealer? A No. A high-quality zipper-lock bag does just fine (we’ll tell you which ones to buy). Beef The closed environment of sous vide cooking prevents moisture loss, and the steady lower temperature activates enzymes that slowly break down collagen (a process that stops at higher temperatures) to produce the most tender, juicy meat you’ll ever taste. x Peppercorn-Crusted Roast Beef When it comes to fancy beef roasts, chuck isn’t really known for being the go-to for medium-rare resplendence (we’re looking at you, prime rib). But chuck is among the most flavorful cuts of beef available—and the cheapest per pound, to boot. Sous vide gives you a fork-tender, juicy, medium-rare roast for a fraction of the cost of pricier cuts. Q What’s the deal with the time ranges in these recipes? A You will notice that a lot of the recipes in this book have ranges for the sous vide cooking time. The idea is that any time within a recipe’s range will yield a great result. The low end represents the least amount of time for a great result, and the high end is the limit to which food can be cooked without a negative impact. [Diagram showing cooking specifications for tender steaks.]( Sous Vide with Confidence [order now]( Eggs and Dairy Eggs are tricky to cook. The white and yolk behave differently when subjected to heat because they have different proportions of proteins, fats, and water. Eggs are perhaps the poster child for sous vide cooking: You can play with time and temperature (use our great chart!) to get the exact texture desired. x Soft-Poached Eggs We decided to go with a traditional texture, one without any liquid-y white. This recipe produces eggs like those you’d expect to get for breakfast from your neighborhood diner. We cook our eggs for 12 minutes at a high temperature. Bonus: Cook these eggs at the same time as our sous vide Hollandaise and win brunch for a crowd. How do you like your eggs? [Diagram showing how cooking time and temperature affect soft-poached eggs.]( Vegetables Vegetables are prime candidates for sous vide cookery. As America’s Test Kitchen alum J. Kenji Lopez-Alt wrote on Serious Eats: “It’s one of the few cooking methods where the end result is a vegetable that tastes more like itself than when you started.” x Butter-Poached Corn on the Cob Corn’s flavor intensifies when the corn is cooked in a sealed plastic bag (we even recommend double bagging it). It comes out juicy, crunchy, and sweet—not waterlogged and anemic. To impart some subtle grassy notes, we cook the corn in the husk, which also makes peeling the corn much easier. Our base recipe contains just a little butter and salt, but variations are encouraged (we offer a chili and lime version). Q What if my plastic bag begins to float? What’s a good way to weigh it down? A Corn has a tendency to float when placed in a sous vide water bath, which can lead to uneven cooking. For recipes like this one that call for double bagging, pop a couple of heavy spoons into the outer bag to ensure the food is fully immersed. Sous Vide with Confidence [save 25%]( Desserts Sous vide works particularly well with creamy, custardy desserts—from pudding to ice cream—and with firm fruit-based desserts. Mason jars make things even easier: Cook and serve in the same container. x Chocolate Pots de Crème Rich, decadent, and—with the help of sous vide—supersimple to make. Traditional cooking methods call for managing ramekins in a water bath in the oven or on the stove. Now all you need to do is whip up the chocolate custard base, divide it among Mason jars, and leave the jars in the water bath for 1 hour. Chill and serve with sweetened whipped cream, chocolate shavings, and/or flaked sea salt. Q How do I know how much is the right amount of water for my bath? A You always need enough water to completely immerse the item. Sous vide devices will either have a minimum water fill line marked on the device itself or will display an error message if the water level gets too low. [Use an app to control a sous vide immersion circulator.]( Trust the test kitchen to help you master the first great cooking innovation in a generation. Get your copy of [Sous Vide for Everybody]( today and save 25% off the cover price. Plus, for a limited time, add Pressure Cooker Perfection or The Science of Good Cooking to your order for 50% off. 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