Sous vide ('in a vacuum') cooking is the latest trend in home
kitchens. Because of their cost and size, sous vide cooking devices
were once found only in professional kitchens, but that all changed
when affordable models hit the retail market. Home cooks are now
embracing sous vide in record numbers. In sous vide cooking, food
is sealed in plastic bags and submerged in hot (but not boiling)
water for long and slow cooking. The end result is food which is
juicy and tender. Cooking sous vide also means that temperatures
can be maintained within tenths of a degree, which is essential for
certain cuts of meat. The hot water also intensifies flavours and
the resulting texture of the food is perfect. Chris McDonald is a
brilliant chef who has long used sous vide to create sublime dishes
and he now brings this expertise to the home cook. His recipes are
spectacularly delicious yet easy to execute. Eight pages of
step-by-step photos provide all the necessary information to start
sous vide cooking.
General
Imprint: |
Robert Rose
|
Country of origin: |
Canada |
Release date: |
December 2016 |
Authors: |
Chris McDonald
|
Dimensions: |
254 x 216 x 2mm (L x W x T) |
Format: |
Paperback
|
Pages: |
416 |
ISBN-13: |
978-0-7788-0523-6 |
Categories: |
Books >
Sport & Leisure >
General
|
LSN: |
0-7788-0523-9 |
Barcode: |
9780778805236 |
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