Sous Vide: Better Home Cooking. Hugh Acheson

Sous Vide: Better Home Cooking


Sous-Vide-Better-Home-Cooking.pdf
ISBN: 9781984822284 | 288 pages | 8 Mb

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  • Sous Vide: Better Home Cooking
  • Hugh Acheson
  • Page: 288
  • Format: pdf, ePub, fb2, mobi
  • ISBN: 9781984822284
  • Publisher: Potter/Ten Speed/Harmony/Rodale
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Ipad electronic book download Sous Vide: Better Home Cooking 9781984822284 MOBI iBook CHM (English literature) by Hugh Acheson

Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens. The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish. Advance praise for Sous Vide “High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting.”—Publishers Weekly

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There are a whole range of sous vide devices available now for home cooks, but It makes you a better cook, because it takes the guesswork out of cooking. Sous Vide for Everybody - America's Test Kitchen Shop
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Sous-vide also known as low temperature long time (LTLT) cooking, 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 . In late 2009, several machines intended for home use and less expensive  Sous Vide Recipes - Amazon.com
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Sous Vide: Better Home Cooking Hardcover – October 15, 2019 Find all the books, read about the author, and more.



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