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Under Pressure

- Cooking Sous Vide

About Under Pressure

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. This book shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves flavour.

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  • Language:
  • English
  • ISBN:
  • 9781579653514
  • Binding:
  • Hardback
  • Pages:
  • 304
  • Published:
  • November 16, 2008
  • Dimensions:
  • 286x288x31 mm.
  • Weight:
  • 2250 g.
  In stock
Delivery: 3-5 business days
Expected delivery: November 30, 2024

Description of Under Pressure

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. This book shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves flavour.

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