- Independently Published
Sous Vide Recipes: Recipes for Innovative and Patient Culinarians
Key Metrics
- Sharon Powell
- Independently Published
- Paperback
- 9798596585179
- 10 X 7.99 X 0.22 inches
- 0.56 pounds
- Cooking > Methods - Special Appliances
- English
Book Description
To cook sous vide, a plastic bag is used and it's lowered into a water bath for 1-7 hours or even up to 72 hours in a few cases. The food is cooked while we maintain the bath at a consistent temperature. This temperature is usually lower than your usual cooking temperature, varying from 130�F to 140�F, and may be higher or lower depending on the dish. It's higher for cooking vegetables and usually lower for meat.
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