In this week’s column, Vir Sanghvi explains the process of sous-vide that chefs adopt by packing ingredients in a vacuum in plastic bags and then suspending the bags in a low-temperature water bath for a long time.
from Hindustan Times - lifestyle https://www.hindustantimes.com/more-lifestyle/the-taste-with-vir-how-talentless-chefs-are-using-expensive-sous-vide-machines-to-drain-the-texture-from-our-food-and-to-make-it-all-feel-like-wet-sponge/story-iiipdB3tcSyPSAuMpNIttK.html>
Home / Hindustan Times - lifestyle
/ The Taste With Vir: How talentless chefs are using expensive sous-vide machines...
Subscribe to:
Post Comments
(
Atom
)
0 comments:
Post a Comment