★★★★☆
3.7 étoiles sur 5 de 418 avis
2008-10-01
Under Pressure: Cooking Sous Vide - de Thomas Keller (Author)
Details Under Pressure: Cooking Sous Vide
Les données ci-dessous répertorie les faits complémentaires sur Under Pressure: Cooking Sous Vide
| Le Titre Du Fichier | Under Pressure: Cooking Sous Vide |
| Sortié Le | 2008-10-01 |
| Traducteur | Shir Arshida |
| Chiffre de Pages | 183 Pages |
| Taille du fichier | 63.04 MB |
| Langue | Anglais et Français |
| Éditeur | New Era |
| ISBN-10 | 6560841750-HGC |
| Format de e-Book | PDF ePub AMZ DOC RPT |
| de (Auteur) | Thomas Keller |
| EAN | 724-6286452804-AEL |
| Nom de Fichier | Under-Pressure-Cooking-Sous-Vide.pdf |
Télécharger Under Pressure: Cooking Sous Vide Livre PDF Gratuit
When I bought this book I expected to buy something that really explained all the cooking nuances science and aspects of sous vide The sous vide technic is bearly explained in 2030 pages and the rest of the book is just a mount of great photos and fancy meals that you never will Yesterday I took the book to guide me to make a perfect rost beef and I didnt find all the answers I needed to make what I wanted
Bibliothèque de livres en PDF Ebook Code 1579653510 Under Pressure Cooking Sous Vide 9th June 2019 Under Pressure Cooking Sous Vide
In a recipe I have to pressure cook vegetables in mason jars in duck fat I dont have a pressure cooker but I do have an Anova Sous Vide Immersion Heater can I use that instead Any other
Description The Family Meal is the first home cooking cookbook by the world’s greatest chef Ferran Adria It features nearly 100 delicious recipes by Ferran Adria that anyone can prepare inspired by the dishes eaten every day by the staff at his legendary restaurant El Bulli awarded World’s Best Restaurant five times
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Try cooking under pressure Crisp vibrant vegetables Meltingly tender meats Soft poached eggs Creating a perfectly cooked meal is easy when using the sous vide method
Sousvide s uː ˈ v iː d French for under vacuum is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times usually 1 to 7 hours up to 48 or more in some cases at an accurately regulated temperature