ENGLISH

Sous Vide Recipes: Recipes for Innovative and Patient Culinarians

By Sharon , Powell

Book information

Year
2021
ASIN
B08T94L1R7
Language
english
Format
PDF
Filesize
5 MB (4931237 bytes)
Pages
72\72
Time added
2021-01-18 20:02:44
Sous Vide Recipes

Description

Sous vide cooking is nothing but low-temperature cooking, placed in a plastic pouch for long periods! It’s also known as an LTLT method of cooking and its literal translation is ‘under vacuum,’ derived from the French language. To cook sous vide, a plastic bag is used and it’s lowered into a water bath for 1-7 hours or even up to 72 hours in a few cases. The food is cooked while we maintain the bath at a consistent temperature. This temperature is usually lower than your usual cooking temperature, varying from 130°F to 140°F, and may be higher or lower depending on the dish. It’s higher for cooking vegetables and usually lower for meat.

Similar books