Könyv Under Pressure Thomas Keller

Under Pressure

Szerző: Thomas Keller
Nyelv: Angol
Kötés: Kemény kötésű
Kiadó: Artisan
Elérhetőség: Beszállítói készleten
Küldés 14-21 napon belül
21 782 Ft
In "Under Pressure", Thomas Keller shows us how sous vide, which involves packing food in airtight p...

Információk a könyvről

Szerző
Nyelv
Angol
Kötés
Könyv - Kemény kötésű
Kiadva
2008
oldal
295
EAN
9781579653514
ISBN
1579653510
Enbook ID
04233321
Kiadó
Súly
2092
Méretek
286 x 288 x 31

Teljes leírás

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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