Label
All
0
Clear all filters
Appears in

By James Peterson

Published 1991

  • About
Literally “under vacuum,” sous vide is a technique in which foods are placed in tightly sealed bags and cooked in a circulating water bath at a specific, relatively low temperature. Because the temperature of the water bath can be adjusted to match the eventual internal temperature of meats or fish, they will not overcook even after several hours. Sous vide cookery is also excellent for infusing ingredients in vinegars and oils and for stabilizing egg yolks to make sabayons and hollandaise.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title