Sous Vide: Taking the heat out of cooking ...Middle East

hospitality net - News
Sous Vide: Taking the heat out of cooking
Sous vide (pronounced sue-veed), also known as low temperature, long time (LTLT) cooking, is a type of precision cooking orginated from France which achieves professional level results. Once a technique for commercial kitchens and top chefs, new kitchen gadgets have put it into the hands of amateur chefs in their homes. Patrick Ogheard, Associate Dean of Practical Arts at EHL Hospitality Business School, explains the many wonders of cooking ‘sous-vide’.

Hence then, the article about sous vide taking the heat out of cooking was published today ( ) and is available on hospitality net ( Middle East ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.

Read More Details
Finally We wish PressBee provided you with enough information of ( Sous Vide: Taking the heat out of cooking )

Apple Storegoogle play

Last updated :

Also on site :

Most viewed in News