The Return Of Sous Vide Cooking

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The Return Of Sous Vide Cooking

机译：苏维德烹饪的回归

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Sous vide cooking has now become widely utilized and appreciated. Chefs around the world now have sous vide cooked products on their menus daily," says Chef Kurtis Jantz of Trump International Beach Resort, Miami.rnWhile this French vacuum-sealed slow-cooking technique has been around for years, it is making a big comeback as chefs look at differentrnways of preparing meals, notes Jean-Pierre Etcheberrigaray, vice president of food & beverage, The Americas, for IHG.

机译：Sous vide烹调现在已被广泛使用和赞赏。现在，世界各地的厨师每天都在菜单上使用纯素食烹饪产品。”迈阿密特朗普国际海滩度假酒店的厨师Kurtis Jantz说。rn虽然这种法国真空密封慢煮技术已经存在多年了，但它却卷土重来IHG美洲食品和饮料副总裁Jean-Pierre Etcheberrigaray指出，随着厨师们从不同角度准备饭菜。

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《Hotels》 |2009年第5aaa期|50-50|共1页
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2. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time [J] . Jose Sanchez del Pulgar, Antonio Gazquez, Jorge Ruiz-Carrascal Meat Science . 2012,第3期

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3. Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display [J] . J. Ortufio, L. Mateo, M.T. Rodriguez-Estrada, Meat Science . 2021,第Jana期

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4. CONSERVATION ET TRANSFERT D'ETALONS DE MASSE SOUS VIDE OU GAZ NEUTRE PAR L'UTILISATION DE MOYENS ADAPTES [C] . Z. Silvestri, P. Pinot, S. Mace Congres international de metrologie . 2011

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5. Selection and Application of Natural Antimicrobials to Control Clostridium perfringens in Sous-Vide Chicken Breasts [D] . ?Smith, Clayton J. 2020

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6. Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket [O] . Feng Ming Chian, Lovedeep Kaur, Indrawati Oey, 2021

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7. “Sous-Vide” Tekniğinin Pişirme Süreci Kapsamında Değerlendirilmesi Evaluation of "Sous-Vide" Technique in the Scope of Cooking Process [O] . Bilge BALTALI, Meryem AKOĞLAN KOZAK 2017

机译：烹饪过程中“Sous-Vide”技术烹饪过程评估下的“Sous Vid”技术评估

The Return Of Sous Vide Cooking

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