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BOOKS > Sous Vide

Sous Vide
Cooking Library > Techniques > Molecular Gastronomy
Sous Vide
저자/역자recipes created and developed by Chris Holland and Gary Woolliscroft ; photography by Mark Carr ; design by Mathew Pemberton
언어영어
출판사Gastronomy Plus
연도2014
#저온요리 #분자요리
Cooking Library 2F
서가위치

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Introduction

Sous Vide vs Conventional Cooking Methods

Vacuum packing is a method of packaging,storing, presenting and then cooking food

Benefits of sealing food under vacuum

Tools for the job

Food safety

Cooking from this book

What is compression?

What is brining?

What is smoking?

What is curing?

Compressions

Curing

Butters

Smoking

Pickling

Marinades

Fish

Meat

Accompaniments

Fruits

Ice Cream

Cocktails

Time + Temp

한줄리뷰 0

근거없는 비방 및 욕설이 포함된 욕설은 임의로 삭제 처리 됩니다.

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