The science of sous vide.

• Autores: W.Wayt Gibbs, Nathan Myhrvold
• Localización: Scientific American, ISSN 0036-8733, Vol. 304, Nº. 1, 2011, págs. 24-24
• Idioma: inglés
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• Resumen

  • The article discusses a cooking technique called sous vide, which is a method for slow cooking food in vacuum-sealed packages that have been immersed in hot water.