Under pressure: cooking sous vide
Auteur :
Keller, Thomas
Éditeur :
Workman Publishing
ISBN :
9781579653514
Date de publication :
17 nov. 2008
Dimensions :
21,0 x 15,0 x 2,5 cm
Poids :
2234 g
Format :
B315
Langue :
Anglais
Pays d'origine :
USA
There is wonderment in cooking sous vide - in the ease and precision (salmon cooked at 123 degrees versus 120 degrees!) and the capacity to cook a piece of meat (or glaze carrots, or poach lobster) uniformly. This book shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves flavour.