Dishs sous-vide |

Dishs sous-vide

Sous-vide (French: "under vacuum") is a method of cooking in which food is placed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

Cod fillet sous- vide

420,00 RUB.

260/60

Salmon fillet sous-vide with teriyaki sauce

700,00 RUB.

150/100

Pork medallions sous-vide

520,00 RUB.

260

Beef sous-vide

600,00 RUB.

260

Turkey sous-vide

380,00 RUB.

260

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