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.
Информация за "Under Pressure"
- SKU 9781579653514
- Weight 2.092000
- ISBN 9781579653514
- Вид корица Hardback
- Издателство Artisan
- Брой страници 295
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