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Cucina rapida
This Sous Vide Cookbook: For Beginners Made Easy Step by Step.
Contains a variety of traditional Sous Vide recipes.
Each recipe has a simple step that can be easily followed.
You will find Sous Vide cooking interesting and happy.
Your hands will make a deep impression on your family and friends.
Sous vide also known as low-temperature long time (LTLT) cookery, is a procedure for cooking in which food is situated in a plastic pouch and cooked in a water bath longer than normal at a precisely managed heat.
The temp is a lot lower than usually used for cooking, typically around 55 to 60 °C (130 to 140 °F) for red meat, 66 to 71 °C (150 to 160 °F) for poultry, and higher for vegetables. The purpose is to get ready the item equally, making certain the inside is properly prepared without overcooking the outside, and maintain moisture.
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