Sous Vide Recipes for Beginners: The Ultimate Guide to Low Temperature Precision Cooking, by Sara Hamilton
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Sous Vide Recipes for Beginners: The Ultimate Guide to Low Temperature Precision Cooking, by Sara Hamilton
Ebook PDF Sous Vide Recipes for Beginners: The Ultimate Guide to Low Temperature Precision Cooking, by Sara Hamilton
Sous Vide Recipes for Beginners
Sous Vide is the cooking involves cooking of food in sealed plastic bags immersed in hot water, for longer periods of time, so do not me frightened be alarmed when you see cooking times of over 1 an hour 20 minutes. It is normal for this type of cooking method and it all depends on the thickness of the meat cut or the type of vegetables you are cooking. The secret behind Sous Vide is that food prepared in such in this way is juicier, more tender and actually tastes better since all cooking juices are there in food and did not retained and did not had chance to evaporate. If you want to discover the secret of Sous Vide cooking and finally prepare perfect meat dishes then download this book and: - Receive Sous Vide meat recipes -– meat always cooked to perfect meation - Sous Vide seafood recipes – perfectly prepared seafood - Sous Vide soup and chowder recipes – absolutely amazing soups and chowder - Sous Vide side dishes – tasty dishes without fussDownload your copy today!
To order, click the BUY button and download your copy right now! Sous Vide Recipes for Beginners: The Ultimate Guide to Low Temperature Precision Cooking, by Sara Hamilton- Amazon Sales Rank: #133573 in eBooks
- Published on: 2015-05-04
- Released on: 2015-05-04
- Format: Kindle eBook
Where to Download Sous Vide Recipes for Beginners: The Ultimate Guide to Low Temperature Precision Cooking, by Sara Hamilton
Most helpful customer reviews
4 of 4 people found the following review helpful. Borderline Worthless. By Big Dog 69 Not much there. There's more information available online for free.
0 of 0 people found the following review helpful. Disappointing, to say the least! By M. Kruse Disappointing, to say the least! ( especially for a book grandiose enough to be labeled "ultimate") This book contains a mere handful of recipes, and is woefully lacking in any useful data on techniques and the rationale as to the make-up (components) of the recipes which (otherwise) might aid in tweaking recipes to suit individual tastes. If you already know the "how and why" of making a perfect hard-cooked egg, you have already are left this "lightweight" guide in the dust.
2 of 3 people found the following review helpful. Pick up and go By PA While 'sous vide' may seem intimidating, this book is actually very helpful in providing guidelines in preparing the variety of dishes outlined. It is clear and simple enough for beginners like me to understand and follow. I'm looking forward to trying out more meat dishes other than those prepared with the typical methods of cooking!
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