CUISINE DE LA CUISSON BASSE TEMPERATURE 2022

Francúzsky jazyk

CUISINE DE LA CUISSON BASSE TEMPERATURE 2022

Vydavateľstvo: JEAN ROUX
Rok vydania: 2022
Formát: Paperback
Rozmer: 229 x 152 mm
Jazyk: Francúzsky jazyk
ISBN: 9781804500248

Na objednávku, dodanie 2-4 týždne

32.22 €

bežná cena: 35.80 €

O knihe

2022FRENCH EDITION

Sous Vide is a cooking method that uses a slow, precise cooking temperature and results in restaurant-quality meals that are not only consistent but also incredibly delicious. This cooking technique has been around for a long time, but has recently come into its own, thanks to the easy-to-use, pocket-friendly Sous Vide equipment.

Sous Vide, which means under vacuum in French, is the process of vacuum-packing food, usually in a bag, and cooking it in water at a precise temperature.

This may sound fancy, but aside from the fancy dishes, there's nothing complex about the cooking method. The process is super simple, and involves only three cooking steps:

1.Connect the Sous Vide machine to a pot of water and set the exact cooking temperature.

2.Place the food in a sealable bag, remove excess air and seal the bag.

3.Immerse the bag in the preheated water and cook for the time required for best results.

If you want to add a crispy outer layer, you can finish your food by searing or grilling it.

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