Under Pressure

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. This book shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves flavour.

Gatitul sous vide este o experienta minunata - prin usurinta si precizia (somon gatit la 123 de grade fata de 120 de grade!) si prin capacitatea de a gati uniform o bucata de carne (sau a glazura morcovi sau a posa homar). Aceasta carte ne arata cum sous vide, care implica ambalarea alimentelor in pungi de plastic etanse si gatirea la foc mic, obtine aroma.