It should be explained sovella very briefly what is Sous Vide. Derived from the French sovella is m

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It should be explained sovella very briefly what is Sous Vide. Derived from the French sovella is meant under vacuum cooking. But there is more. Namely ensuring that things are cooked at a relatively low, but very constant temperature.
What's in many professional kitchens already standard, increasingly conquering the flagship room hipper Großstadtindianer. During replay of the perfect dinner more and more emphasis is put on to shine not only with delicious food, but also with the perfect equipment. What is unfortunately sovella still very rare to find on these occasions, is the perfect aperitif. But so be it.
The amateur cook so now has vacuum device and Thermalizer in his kitchen. Various foods are cooked at their optimal temperatures for a very well-defined time. The result sovella is amazing and in most cases more than convincing, even if it is to take one or another technical hurdle on the way there.
In an interview with a seller this Cooking the author says something to the essential points. Whether one now even allowed to call cooking for example. Cleverly dodging other points are called as the more time you can spend with his guests now. So you want because of this. Those who follow the author gives him right that the common cooking, or cooking for someone else usually just supposed to be much experience as well as a result. The result when cooking with Sous Vide is according to the author always perfect. The experience remains mostly on the track. Apart from the ecological point is addressed. No Sous-Vide cooking without a lot of plastic bags that are drip-end on various jobs.
Who is Bartender and also questioned whether the technology for its meager cooking skills worth, the following tips should be placed sovella as a justification for physical upgrade to the heart. In our appearing on 06 February Mixology print edition we focus in the "Alchemist" the various possible applications of the sous-vide technique for the bar
(Through the use of sous-vide at the bar they learn more in detail in MIXOLOGY Issue 1/2014. MIXOLOGY The print magazine is published every two months. Subscription information can be found here on MIXOLOGY ONLINE)
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