Sous-Vide - Cooking in Vacuum: Succulent, delicious & incredibly tender

by Jean-Jacques Trebaux

Never again chewy meat, dry fish or blend vegetables! Juicy, aromatic, tender, beautiful pink meat and a laid-back chef: Sous-vide is a cooking method that standsout with unparalleled tastes and flavors. The term comes from the French and means "under vacuum".Ingredients are placed in a plastic pouch, vacuum-sealed and then gently cooked in a water bathat an accurately regulated, low temperature. Preserving vitamins and nutrients Sous Vide prepared...

• Format: Paperback
• Language: English
• ISBN: 1522074333
• ISBN13: 9781522074335
• Release Date: August 2017
• Publisher: Independently published
• Length: 44 Pages
• Weight: 0.26 lbs.
• Dimensions: 9.0" x 0.1" x 6.0"