Montagud Editores Sous Vide Cuisine - 575270557 by Montagud Editores

Item description: This Montagud Editores product is by Montagud Editores - Sous Vide Cuisine by Joan Roca and Salvador Brugus English text 192 pages, hardcover Foreword by Wylie Dufresne Sous-Vide Cuisine is a first-class practical manual for the professional chef. It combines the artistry of the chef with the science of sous-vide. In Sous-Vide Cuisine, Roca and Brugués not only illustrate every technical aspect of sous-vide cookery, but also demonstrate the potential for creative applications in the recipes. This book will help chefs better understand and employ sous-vide as a means of improving the way they cook. Contents Introduction Low temperature cooking, mastery of an ancient technique, by Hervé This Joan, Salvador and El Celler Chapter 1: Sous-Vide Definition and Uses: Storage, Cooking, Cuisine How Sous-Vide is Applied to Foods: Techniques and Materials Types of containers Gases Vacuum packaging equipment The vacuum sealing process Chapter 2: Sous-Vide for Food Storage Introduction How long is the shelf life of vacuum-sealed foods? Factors That Alter Foods Temperature and Sous-Vide Storage Cold Cooling equipment Heat Complementary Processes for Sous-Vide The MAP tecnique (Modified Atmosphere Packaking) Sous-vide as a complement for other traditional cooking methods Chapter 3: Sous-Vide Cooking Advantages Types of Sous-Vide Cooking Indirect cooking Direct cooking Double Cooking Complementing sous-vide with traditional cooking methods to improve the product’s final result Concept Recipe for Indirect Cooking Suckling lamb shoulder with ewe’s milk Concept Recipe for Direct Cooking Warm cod with spinach, Idiazabal cream, pine nuts and Pedro Ximénez reduction Concept Recipe for Double Cooking Foie gras with honey, citrus and vanilla-saffron infused milk Foods and Sous-Vide Cooking Chemical alterations Physiological alterations Other alterations Technical Fundamentals The oxygen free atmosphere Airtight containers and the effects of pressure The time/temperature relationship Factors that determine correct time/temperature values Cooking times for various ingredients Cooking Equipment and Thermometers Cooking equipment Thermometers Chapter 4: Sous-Vide Cuisine The Process Stages Sous-Vide Cooking Step-by-Step Fish Meats Vegetables Plan for Hazard Analysis and Critical Control Points (HACCP) Organizational Benefits and Complementary Applications of Sous-Vide Cuisine Organizational benefits Complementary applications Recipes Fish Sous-Vide Meats Sous-Vide Special Sous-Vide Cooking Application
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