Under Pressure 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Thomas Keller 作者

Artisan

译者

2008-10-15 出版日期

295 页数

USD 75.00 价格

Hardcover

丛书系列

9781579653514 图书编码

Under Pressure 在线电子书图书标签: 低温烹饪 vide sous 飲食分子烹饪学 cooking ThomasKeller 饮食

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发表于2024-06-26

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Under Pressure 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

Under Pressure 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

Under Pressure 在线电子书用户评价

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对试验Sous vide有些帮助但是食材区别比较大的情况下温度和时间都是参考还是得自己做试验确定适应国内的食材

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为啥纽约市认为shell fish按照低温水浴会发生安全问题？

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为啥纽约市认为shell fish按照低温水浴会发生安全问题？

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So beautiful and delicious, yet so much time and work... Unless you are devoted to cooking, this isn't practical.

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为啥纽约市认为shell fish按照低温水浴会发生安全问题？

Under Pressure 在线电子书著者简介

Under Pressure 在线电子书图书目录

Under Pressure 在线电子书 pdf 下载 txt下载 epub 下载 mobi 在线电子书下载

Under Pressure 在线电子书图书描述

In "Under Pressure", Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods simply cannot - in flavour and precision. For example, steak that is a perfect medium rare from top to bottom; and meltingly tender yet medium rare short ribs that haven't lost their flavour to the sauce. Fish, which has a small window of doneness, is easier to finesse, and salmon develops a voluptuous texture when cooked at a low temperature. Fruit and vegetables benefit too, retaining their bright colour while achieving remarkable textures. There is wonderment in cooking sous vide - in the ease and precision (salmon cooked at 123 degrees versus 120 degrees!) and the capacity to cook a piece of meat (or glaze carrots, or poach lobster) uniformly.

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