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THE SECRETS OF SOUS VIDE: Cookbook for beginners full of easy and tasty recipes to make step by step with a 30-day meal plan
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Bester Preis: € 12,39 (vom 08.04.2020)1
THE SECRETS OF SOUS VIDE: : Cookbook for beginners full of easy and tasty recipes to make step by step with a 30-day meal plan David Ramsay Author
~EN PB NWISBN: 9781801153355 bzw. 1801153353, vermutlich in Englisch, Massimo Romano, Taschenbuch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, In Stock, plus shipping.
Just as David Ramsay brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential.NAMED ONE OF FALL'S BEST COOKBOOKS BY FOOD & WINEWhether he's working with fire and a pan, your grandpa's slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide-a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath-used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens.The beauty of sous vide is its ease and consistency-it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method's creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish.Praise for Sous Vide.
Just as David Ramsay brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential.NAMED ONE OF FALL'S BEST COOKBOOKS BY FOOD & WINEWhether he's working with fire and a pan, your grandpa's slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide-a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath-used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens.The beauty of sous vide is its ease and consistency-it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method's creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish.Praise for Sous Vide.
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THE SECRETS OF SOUS VIDE: : Cookbook for beginners full of easy and tasty recipes to make step by step with a 30-day meal plan David Ramsay Author
~EN HC NWISBN: 9781801189125 bzw. 1801189129, vermutlich in Englisch, Massimo Romano, gebundenes Buch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, In Stock, plus shipping.
Just as David Ramsay brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential.NAMED ONE OF FALL'S BEST COOKBOOKS BY FOOD & WINEWhether he's working with fire and a pan, your grandpa's slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide-a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath-used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens.The beauty of sous vide is its ease and consistency-it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method's creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish.Praise for Sous Vide.
Just as David Ramsay brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential.NAMED ONE OF FALL'S BEST COOKBOOKS BY FOOD & WINEWhether he's working with fire and a pan, your grandpa's slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide-a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath-used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens.The beauty of sous vide is its ease and consistency-it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method's creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish.Praise for Sous Vide.
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THE SECRETS OF SOUS VIDE: Cookbook for beginners full of easy and tasty recipes to make step by step with a 30-day meal plan David Ramsay Author
~EN PB NWISBN: 9798605625056 bzw. 8605625058, vermutlich in Englisch, Independently published, Taschenbuch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, Lagernd.
The truth is: Sous vide is an unconventional cooking technique in which chefs vacuum-seal food in a bag and then cook it at an exact temperature in a water bath.Sous vide is a technique which provides astonishingly positive results. This technique is highly efficient in pushing out restaurant-quality food. While earlier, it was limited within the capability of pros and master chefs, today a lot of people are adopting this method of cooking for their daily routine. Quality and high-charging restaurants use this technique to deliver a consistent quality of food. The transition of the popularity of sous vide from high-end restaurants to home kitchens took place recently. That happened because affordable, and easily accessible sous vide precision cooking equipment are not available in the market.Even though sous vide cooking might look difficult externally, it involves an extremely straightforward process.Attach your precision cooker to a vessel filled with water.Set the time and temperature according to your needs.Transfer the contents of your food in a sealable bag and clip it on the side of the vessel.Finish the process by searing, or grilling the food to give it a restaurant-quality touch.Sous vide cooking technique utilizes key factors of cooking such as temperature to produce results that other methods cannot provide. That is because traditional methods of cooking don't give you any direct control over heat and cold. That restricts the ability of the chef to provide high-end, consistent restaurant-quality dishes.There is also the factor of waste reduction, which is one of the advantages of sous vide cooking. If you prepare food using traditional cooking style, it might dry out over time and result in waste. That is not the case for sous vide cooking, in which the food does not lose any of its volumes. One of the most cumbersome elements of cooking is the amount of effort you need to put in at every meal. Precision cooking brings the food you are cooking to a particular temperature and holds it there. You would not need to worry about overcooking.DOWNLOAD: The Secrets of Sous Vide, a cookbook for beginners full of natural and tasty recipes to make with a step-by-step explanation along with a 30-day meal plan.The sous vide style of precision cooking has several advantages as compared to its traditional counterpart. The most significant benefit is, of course, the large amount of control the cook has overheat and temperature. With the help of this cooking technique, cooks have the ability and power to fix and apply exact temperatures while cooking. That also allows for better yield and moisture retention. Because the food cooks at a lower temperature, the protein prepares without the shrinkage of the fibre. Sous vide is an excellent cooking technique. But it is relatively new. If you want to use it to your advantage, you need an experienced guide and great recipes. The goal of the e-Book is simple: It provides an excellent insight into precision cooking and includes mouth-watering recipes.You will also learn:The science behind the techniqueBenefits of sous vide cookingSous vide equipmentCooking time and temperatureWould you like to know more?Download the e-Book, The Secrets of Sous Vide to know about the advantages of sous vide cooking technique and recipes.Scroll to the top of the page and select the buy now button.
The truth is: Sous vide is an unconventional cooking technique in which chefs vacuum-seal food in a bag and then cook it at an exact temperature in a water bath.Sous vide is a technique which provides astonishingly positive results. This technique is highly efficient in pushing out restaurant-quality food. While earlier, it was limited within the capability of pros and master chefs, today a lot of people are adopting this method of cooking for their daily routine. Quality and high-charging restaurants use this technique to deliver a consistent quality of food. The transition of the popularity of sous vide from high-end restaurants to home kitchens took place recently. That happened because affordable, and easily accessible sous vide precision cooking equipment are not available in the market.Even though sous vide cooking might look difficult externally, it involves an extremely straightforward process.Attach your precision cooker to a vessel filled with water.Set the time and temperature according to your needs.Transfer the contents of your food in a sealable bag and clip it on the side of the vessel.Finish the process by searing, or grilling the food to give it a restaurant-quality touch.Sous vide cooking technique utilizes key factors of cooking such as temperature to produce results that other methods cannot provide. That is because traditional methods of cooking don't give you any direct control over heat and cold. That restricts the ability of the chef to provide high-end, consistent restaurant-quality dishes.There is also the factor of waste reduction, which is one of the advantages of sous vide cooking. If you prepare food using traditional cooking style, it might dry out over time and result in waste. That is not the case for sous vide cooking, in which the food does not lose any of its volumes. One of the most cumbersome elements of cooking is the amount of effort you need to put in at every meal. Precision cooking brings the food you are cooking to a particular temperature and holds it there. You would not need to worry about overcooking.DOWNLOAD: The Secrets of Sous Vide, a cookbook for beginners full of natural and tasty recipes to make with a step-by-step explanation along with a 30-day meal plan.The sous vide style of precision cooking has several advantages as compared to its traditional counterpart. The most significant benefit is, of course, the large amount of control the cook has overheat and temperature. With the help of this cooking technique, cooks have the ability and power to fix and apply exact temperatures while cooking. That also allows for better yield and moisture retention. Because the food cooks at a lower temperature, the protein prepares without the shrinkage of the fibre. Sous vide is an excellent cooking technique. But it is relatively new. If you want to use it to your advantage, you need an experienced guide and great recipes. The goal of the e-Book is simple: It provides an excellent insight into precision cooking and includes mouth-watering recipes.You will also learn:The science behind the techniqueBenefits of sous vide cookingSous vide equipmentCooking time and temperatureWould you like to know more?Download the e-Book, The Secrets of Sous Vide to know about the advantages of sous vide cooking technique and recipes.Scroll to the top of the page and select the buy now button.
5
THE SECRETS OF SOUS VIDE
~EN HC NWISBN: 1801189129 bzw. 9781801189125, vermutlich in Englisch, David Ramsay, gebundenes Buch, neu.
THE SECRETS OF SOUS VIDE ab 27.99 € als gebundene Ausgabe: : Cookbook for beginners full of easy and tasty recipes to make step by step with a 30-day meal plan. Aus dem Bereich: Bücher, Ratgeber, Essen & Trinken,.
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THE SECRETS OF SOUS VIDE
~EN PB NWISBN: 1801153353 bzw. 9781801153355, vermutlich in Englisch, David Ramsay, Taschenbuch, neu.
THE SECRETS OF SOUS VIDE ab 22.99 € als Taschenbuch: : Cookbook for beginners full of easy and tasty recipes to make step by step with a 30-day meal plan. Aus dem Bereich: Bücher, Taschenbücher, Ratgeber,.
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THE SECRETS OF SOUS VIDE: Cookbook for beginners full of easy and tasty recipes to make step by step with a 30-day meal plan (2020)
EN PB NWISBN: 9798605625056 bzw. 8605625058, in Englisch, 223 Seiten, Independently published, Taschenbuch, neu.
Lieferung aus: Deutschland, Gewöhnlich versandfertig in 6 Tagen. Lieferung von Amazon, Versandkosten für geschätztes Warengewicht: 400g.
Von Händler/Antiquariat, Amazon.de.
Independently published, Taschenbuch, Publiziert: 2020-01-28T00:00:01Z, Produktgruppe: Book.
Von Händler/Antiquariat, Amazon.de.
Independently published, Taschenbuch, Publiziert: 2020-01-28T00:00:01Z, Produktgruppe: Book.
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The Secrets of Sous Vide, Cookbook for beginners full of easy and tasty recipes to make step by step with a 30-day meal plan
~EN PB NWISBN: 9798605625056 bzw. 8605625058, vermutlich in Englisch, Independently Published, Taschenbuch, neu.
Lieferung aus: Niederlande, 3 - 4 weken.
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