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Sous-Vide NOT A BOOK

Sous-Vide

NOT A BOOK

Published January 14th 2011
ISBN : 9786134793322
Paperback
100 pages
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 About the Book 

High Quality Content by WIKIPEDIA articles! Sous-vide, French for under vacuum, is a method of cooking food sealed in airtight plastic bags in a water bath for a long time-72 hours is not unusual-at an accurately determined temperature much lowerMoreHigh Quality Content by WIKIPEDIA articles! Sous-vide, French for under vacuum, is a method of cooking food sealed in airtight plastic bags in a water bath for a long time-72 hours is not unusual-at an accurately determined temperature much lower than normally used for cooking, typically around 60 C or 140 F. The intention is to maintain the integrity of ingredients. The primary feature of sous-vide is the use of temperatures much lower than for conventional cooking. The exclusion of air is secondary: it allows cooked food to be stored, still sealed and refrigerated, for considerable times, useful for the catering industry but less so for domestic use- and it excludes oxygen from food that requires long cooking and is susceptible to oxidation, e.g., fat on meat which may become rancid with prolonged exposure to air.