Do you want to keep up with innovation and in the meantime cook tasty dishes for your family like a real chef? DISCOVER Sous Vide Made Easy
The kitchen is a constantly evolving sector and one of the most interesting innovations in cooking techniques is that of low temperature cooking or sous vide cooking.
Cooking food at low temperatures involves cooking the product at a temperature between 50 and 60 degrees. A low temperature cooker allows food to be cooked thanks to the recycling of heat, favoring the uniformity of cooking both inside and outside the product. This process makes the meat juicier and more tender, avoiding dispersing the juices and nutritional properties of the food. In short, it is true that cooking at a low temperature requires slow cooking and, consequently, times are considerably longer, but the result will certainly be better
This book dedicates space to everything you need to know about this particular type of cooking and answers all the questions you will ask yourself if you are a beginner, as well as of course containing recipes of:
★ Fish and Seafood
★ Fruit and Vegetables
What are you waiting for?
Buy it NOW and let your customers get addicted to this amazing book