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55 % discount for bookstores! Your customer will never stop using this amazing BOOK! Sous vide(French) also known as low temperature long time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 72 or more hours in some cases) at a precisely regulated temperature. Sous vide cooking is mostly done using thermal immersion circulator machines.The temperature is much lower than usually used for cooking, typically around 55 to 60 DegreesC (130 to 140 DegreesF) for red meat, 66 to 71 DegreesC (150 to 160 DegreesF) for poultry, and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. Yummy recipes in this book: 50 SIMPLE RECIPES BUY NOW and let your customer became addicted to this incredible BOOK

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9781802884432

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