A01=Norma Miller
Age Group_Uncategorized
Age Group_Uncategorized
Author_Norma Miller
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bain marie
Brown Book Group
Category1=Non-Fiction
Category=WBA
COP=United Kingdom
Delivery_Delivery within 10-20 working days
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eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Language_English
PA=Available
Price_€10 to €20
PS=Active
softlaunch
vacuum-sealed pouches
water bath
Product details
- ISBN 9780716023340
- Weight: 120g
- Dimensions: 126 x 196mm
- Publication Date: 02 Apr 2015
- Publisher: Little, Brown Book Group
- Publication City/Country: GB
- Product Form: Paperback
- Language: English
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Sous vide is a method of cooking food in vacuum-sealed pouches in a water bath at an accurately determined temperature. This enables the food to be cooked evenly, retaining the juices and aromas which are often lost by traditional cooking methods. Meat, in particular, becomes tender and succulent when cooked in a sous vide. Professional chefs such as Heston Blumenthal have favoured this form of cooking for some time and featured it on their TV shows.Now manufacturers are making water baths available at affordable prices for cooking at home so that all of us can benefit from this new method of cooking.
Norma Miller is a successful food writer and author of Slow Cooking: Best New Recipes, The Halogen Oven Cookbook, One-Pot Dishes for Every Season and The Food Mixer Cookbook, among others.
