Livre de Cuisine Sous Vide by Marion Petit at Bookstore UAE
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Livre de Cuisine Sous Vide

Livre de Cuisine Sous Vide


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About the Book

Sous vide (français) également connu sous le nom de cuisson longue durée à basse température, est une méthode de cuisson dans laquelle les aliments sont placés dans un sachet en plastique ou un bocal en verre et cuits dans un bain-marie pendant plus longtemps que les temps de cuisson habituels (généralement 1 à 7 heures, jusqu'à 72 heures ou plus dans certains cas) à une température régulée avec précision. La cuisson sous vide se fait principalement à l'aide de circulateurs à immersion thermique.La température est beaucoup plus basse que celle habituellement utilisée pour la cuisson, typiquement autour de 55 à 60 ° C (130 à 140 ° F) pour la viande rouge, 66 à 71 ° C (150 à 160 ° C). ° F) pour la volaille, et plus pour les légumes. L'intention est de cuire l'article uniformément, en s'assurant que l'intérieur est correctement cuit sans trop cuire l'extérieur et de retenir l'humidité.

La cuisson sous vide est beaucoup plus facile que vous ne le pensez et implique généralement trois étapes simples:

    Fixez votre cuiseur de précision à une casserole d'eau et réglez la durée et la température en fonction du niveau de cuisson souhaité. Mettez vos aliments dans un sac refermable et attachez-les sur le côté du pot. Terminez par saisir, griller ou griller les aliments pour ajouter une couche extérieure croustillante et dorée.
Avec un contrôle précis de la température dans la cuisine, le sous vide offre les avantages suivants:

    Cohérence. Parce que vous faites cuire vos aliments à une température précise pendant une durée précise, vous pouvez vous attendre à des résultats très cohérents. Goût. La nourriture cuit dans son jus. Cela garantit que la nourriture est humide, juteuse et tendre. Réduction du gaspillage. Les aliments préparés de manière traditionnelle se dessèchent et entraînent des déchets. Par exemple, en moyenne, un steak cuit traditionnellement perd jusqu'à 40% de son volume en raison du dessèchement. Le steak cuit par cuisson de précision, ne perd rien de son volume. La flexibilité. La cuisine traditionnelle peut exiger votre attention constante. La cuisson de précision amène les aliments à une température exacte et les maintient. Il n'y a pas de souci de trop cuire.


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Product Details
  • ISBN-13: 9781804652039
  • Publisher: Marion Petit
  • Binding: Hardback
  • Language: French
  • Returnable: N
  • Weight: 494 gr
  • ISBN-10: 1804652032
  • Publisher Date: 18 Mar 2022
  • Height: 229 mm
  • No of Pages: 202
  • Spine Width: 13 mm
  • Width: 152 mm


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