Thomas N. England, “Cooking Sous Vide”
English | ISBN: 1465453490 | 2016 | EPUB | 192 pages | 72 MB
Sous Vide (which is French for “under vacuum”) is the process of cooking foods, like meats and vegetables, in sealed bags submerged in a water bath that is maintained at a constant temperature. The result is food that is cooked nearly perfectly because of precise temperature control that virtually eliminates the possibility of over-or under-cooking food. The slow, controlled method of sous vide results in meats and vegetables that have a much more delicate texture than if being cooked at high temperatures.
