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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为啥纽约市认为shell fish按照低温水浴会发生安全问题？
评分对试验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
评分对试验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
评分对试验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
评分对试验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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