The sous vide kitchenChristina Wylie
The sous vide kitchen
Christina Wylie · 2017
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About the book
"With the sous vide etchnique, food is sealed inside a plastic bag and submerged in hot water for long, slow cooking. The result is reliably juicy meat and tender vegetables; no moisture is lost. Temperature can be maintained to tenth-of-a-degree precision. Sous vide can be used for all sorts of recipes, from custards to speedily infusing vodka with herbs to create gin" -- adapted from publisher's description.
Book details
- Year
- 2017
- Language
- English
- Publisher
- Voyageur Press
- Editions
- 1
- Pages
- 288
- ISBN
- 9780760352038
Data source: Wikidata