Did you ever wanted to try a different way to cook your meal? Would you like to find out how to obtain a better taste for your food? Then keep reading!
Sous vide. It sounds more intense than it is. The name conjures thoughts of scientists, draped in white lab coats or disgraced cooking competition show contestants, cowering in front of disappointed judges.
At its most fundamental level, sous vide cooking is the process of sealing food in an airtight container - usually a vacuum sealed bag - and then cooking that food in temperature-controlled water. Chefs vacuum seal a protein with marinade, sauce, herbs, or spices and drop it in a large pot of water. There’s no contact with a heated metal surface. No contact with flames or steam or smoke. The water never comes to a boil.
This means that the cooking progress is gradual and controlled. Proteins like steak, pork, chicken, and fish cook for elongated periods of time, slowly heating up until the entire piece of protein reaches the temperature of the water. But, to find out how to cook in this innovative way, you will need a professional guide!
Here it is what you will find inside:
- What is Sous Vide
- Which are the best ways to use Sous Vide
- What is a Sous Vide machine
- Which are the best and easiest 100 recipes for Sous Vide
...and much more!
Trying new stuff is stressful. I get it. If you think that the whole sous vide process still sounds intimidating, this book is here for you.
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