✅ Poštovné ZADARMO nad 39€ ✅ Knižná akcia každý mesiac ✅ Bezpečný nákup Artisan Division of Workman Publishing: 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.
Recenzie a kritiky
Rok vydania:
2012ISBN:
9781579653514Rozmer:
287×287 mmPočet strán:
304Väzba:
pevná s prebalomJazyk: angličtina
