Sous-vide is the vacuum cooking of ingredients in a water bath at a low and constant temperature, resulting in perfectly cooked meat, fish, vegetables, and more. Bas Robben demonstrates with 85 recipes that sous-vide cooking is a fantastic way to prepare food even more tender and flavorful. With clear instructions on how long and at what temperature parts of various meats, fish, vegetables, and eggs are cooked to perfection. From miso chicken thighs with bacon, leg of lamb with oregano mint salsa, and dill salmon with lemon sauce to sous-vide cooked beets and carrots, poached eggs, mandarin custard, and elderflower lemon vodka.
Nederlands
Deutsch
English
Français