Ny!
Under Pressure
Cooking Sous Vide
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. Les mer
1013,-
Innbundet
Usikker levering*
*Vi bestiller varen fra forlag i utlandet.
Dersom varen finnes, sender vi den så snart vi får den til lager
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.
Detaljer
- Forlag
- Artisan Books
- Innbinding
- Innbundet
- Språk
- Engelsk
- Sider
- 304
- ISBN
- 9781579653514
- Utgivelsesår
- 2008
- Format
- 29 x 29 cm
- Priser
- James Beard Foundation Book Awards (Professional) 2009
Kunders vurdering
Skriv en vurdering
Oppdag mer
Bøker som ligner på Under Pressure:
Ny!
Ny!