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Sous Vide: Better Home Cooking. Hugh Acheson
Here are some of the basic methods used in sous vide cooking: Cook-hold: Vacuum seal the ingredients, pasteurize them, and hold them at 130°F (54.4°C) or above until served. The holding prevents food pathogens from growing, but it can also make the food too soft. Jason Logsdon is a sous vide enthusiast and a main contributor to CookingSousVide.com, the author of 4 sous vide cook books and the developer of several sous vide iPhone and Android apps. Jason is a home chef who is passionate about sous vide and making great tasting food in everyday kitchens. You can follow him on Twitter at @jasonlogsdonsv. Ture than traditional cooking methods. Cooking in heat-stable, vacuumized pouches improves shelf-life and can enhance taste and nutrition. This article reviews the basic techniques, food safety, and science of sous vide cooking. Keywords: sous vide cooking 1. Introduction Sous vide is French for “under vacuum” and sous vide cooking is.
Sous-Vide-Better-Home.pdf
ISBN: 9781984822284 | 288 pages | 8 Mb
- Sous Vide: Better Home Cooking
- Hugh Acheson
- Page: 288
- Format: pdf, ePub, fb2, mobi
- ISBN: 9781984822284
- Publisher: Potter/Ten Speed/Harmony/Rodale
Sous Vide For The Home Cook Pdf Download
Free electronic pdf ebooks for download Sous Vide: Better Home Cooking English version by Hugh Acheson RTF iBook FB2
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Sous Vide For The Home Cook Pdf