Under Pressure: Cooking Sous Vide
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Under Pressure: Cooking Sous Vide
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Workman
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Издательство: Workman, 2013
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PDF, 295 страниц, 8.85 МБ
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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.»
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1071
 roorback
23 февраля 2015
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