0€
na mesec
Under Pressure
Under Pressure
Številka: 18718863
Partnerska prodaja
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 ..
Celoten opis
63,91 €
Partner:
LIBRISTO
Zagotovite si brezplačno dostavo s
Naroči pri partnerju
23.7.2024
predviden osebni prevzem
Več informacij
23.7.2024 -
26.7.2024
predvidena dostava na dom
Artikli partnerja LIBRISTO
Za prodajo odgovarja mimovrste=), vključno z morebitnimi reklamacijami ali vračili artiklov.
Partner pošlje artikle v ločeni pošiljki.
Način in ceno dostave določi partner. Osebni prevzem partnerskih artiklov v mimovrste=) trgovinah ni mogoč.
Številka:
18718863
Predstavitev
Ta knjiga je v tujem jeziku: Angleščina
Lastnosti knjige
Originalni opis knjige
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.
Lastnosti knjige
- Jezik: Angleščina
- Založnik: Artisan
- Vezava: Knjiga – Trda vezava
- Število strani: 295
Originalni opis knjige
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.