[ Ссылка ]
Click the link to the left to learn more about the new book, "Modernist Cooking Made Easy:Sous Vide
This video introduces the new book by Jason Logsdon which is the authoritative guide to low temperature precision cooking. Sous vide has two huge advantages for both the novice and experienced cook. Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.
Sous vide is a simple an extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and much more.
[ Ссылка ]
sous vide
whipping siphon
Modernist cooking book
Modernist cuisine book
Molecular gastronomy book
Modernist cooking
Modernist cuisine
Molecular gastronomy
Lecithin
Xanthan gum
Agar
Agar agar
foams
foaming
Infusions
infusing
Carbonating
Carbonation
Carbonated
molecular cooking
Molecular cuisine
Whipped cream
Modernist cooking recipes
Molecular gastronomy recipes
iSi
olive oil infusion
