Under Pressure: Cooking Sous Vide (BOK)

Thomas Keller

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In "Under Pressure", Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods simply cannot - in flavour and precision. For example, steak that is a perfect medium rare from top to bottom; and meltingly tender yet medium rare short ribs that haven't lost their flavour to the sauce. Fish, which has a small window of doneness, is easier to finesse, and salmon develops a voluptuous texture when cooked at a low temperature. Fruit and vegetables benefit too, retaining their bright colour while achieving remarkable textures. 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.

Produktfakta

Språk Engelsk Engelsk Innbinding Innbundet
Utgitt 2008 Forfatter Thomas Keller
Forlag
WORKMAN PUBLISHING
ISBN 9781579653514
Leverandør Bertram Trading Ltd Emner og form General cookery & recipes