Under Pressure : Cooking Sous Vide
by Thomas Keller
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In “Under Pressure”, Thomas Keller shows us how, under vacuum, what implies the packaging of food in hermetically sealed plastic bags and cooking at low temperature, allows us to achieve results obtained by other cooking methods simply can not in taste and precision.For example, a steak that is a rare perfect support from top to bottom; and melting tender offers still bleeding short ribs that have not lost their flavor to the sauce.The fish, which has a small cooking window, it is easier to finesse, and salmon develops a voluptuous texture when cooked at low temperature.Fruits and vegetables also benefit from it, keeping their color bright, while the remarkable realization of texturesThere is wonder in vacuum cooking – in ease and precision (cooked salmon at 123 degrees Celsius versus 120 degrees Celsius)) and the ability to cook a piece of meat (or ice carrots, or poach lobster) in a uniform way.
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