Sous-vide as a CULINARY TECHNIQUE and not merely a conservation procedure. This is the first premise of this work. There still seems to be a certain reticence that associates the sous-vide process with industrial practices and aims that are exclusively based on profit, productivity and preservation of a product for as long as possible. But beyond these practical advantages, the sous-vide process responds to objectives that are much more closely aligned with the culinary arts, such as: the quest for maximum quality. Joan Roca and Salvador Brugues main interest in the application of sous-vide has always been in the improvement of the cooking process, with the goal of minimizing the aggressive effects that traditional systems produce. Uniting the fundamentals of conservation and sous vide preparation, Joan and Salvador establish a new culinary technique that, although requiring rigorous training to master, once understood permits the obtainment of great results, both in regard to quality and the presentation of the preparations, as well as an organizational, practical aspect of the kitchen and restaurant as a whole. Thus, they propose a new work system that, among other revolutionary advantages, allows for the rapid cooking of sous-vide products upon order during the regular service time of the restaurant.
Together with Joan Roca, we wrote 3 books and, actually, our fourth book is about to be released. I think that writing books allow us to explain what we are doing or what we are intending to do. Probably, our first book “Sous Vide Cooking (2003)” was the most difficult book we have ever written for its complexity and depth and because it. La Cocina al Vacio Joan Roca y Salvador Brugues on Amazon.com.FREE. shipping on qualifying offers. Vacuum-cooking techniques and not as a mere.
Following the approach of the authors, throughout the book they describe the characteristics of conservation, the preparation and the sous vide cooking process to, in the end, discover the numerous advantages and spectacular results obtained using this technique with the recipes of El Celler de Can Roca: the best example of sous vide haute cuisine.Published in ENGLISHAdditional Information Product Code:VM1153manufacturer:MONTAGUD. UK mainland CarriageFree delivery on orders over £80+VATOrders over £80 (£96 incl. VAT)POST FREE on 1-3 working days delivery service£3.95 (£4.75 incl. VAT) extra on next working day delivery before 12 noonOrders under £ 80 (£96 incl.
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