Label
All
0
Clear all filters

Meat

Appears in
At Home with Sous Vide
At Home with Sous Vide

By Dale Prentice

Published 2013

  • About
Meat is the centrepiece of most great dining experiences, yet it is so often overdone or undercooked, tough or tasteless, and so falls short of the remarkable dish it could be.
Sous vide allows us to cook meat with confidence, in particular steak cuts, for a perfect result every time, and transforms tough cuts of meat to the texture of butter without cooking them past a succulent medium-rare.

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
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

The licensor does not allow printing of this title