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Do you want your customers to keep up with innovation while cooking tasty meals for your family like a real chef? DISCOVER THEIR SECRET THAT'S SWEEPING THE WORLD
Cooking is an ever-evolving industry and one of the most interesting innovations in cooking techniques is that of low temperature cooking or sous vide.
Cooking food at low temperature consists in cooking the product at a temperature between 50 and 60 degrees. A low-temperature cooker allows food to be cooked by recycling heat, promoting uniformity of cooking both inside and outside of the product. This process makes the meat juicier and more tender, avoiding to disperse the juices and the nutritional properties of the food. In short, it is true that cooking at low temperature requires a slow cooking and, as a consequence, times get longer, but the result will surely be better
This book devotes space to everything they need to know about this particular type of cooking and answers all the questions you will ask yourself if you are a beginner, and of course it contains recipes for:
★ Appetizers
★ Meat
★ Fish and seafood
★ Fruits and vegetables
★ Desserts
★ Cocktails
What are you waiting for?
BUY THIS BOOK NOW AND LET YOUR CUSTOMERS EXPERIENCE THIS CULINARY INNOVATION AND BRING DISHES FROM THEIR FAVORITE RESTAURANTS INTO THEIR HOMES
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