Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sous-vide, French for "under vacuum", is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to maintain the integrity of ingredients. The primary feature of sous-vide is the...
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sous-vide, French for "under vacuum", is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to maintain the integrity of ingredients. The primary feature of sous-vide is the use of temperatures much lower than for conventional cooking. The exclusion of air is secondary: it allows cooked food to be stored, still sealed and refrigerated, for considerable times, useful for the catering industry but less so for domestic use; and it excludes oxygen from food that requires long cooking and is susceptible to oxidation, e.g., fat on meat which may become rancid with prolonged exposure to air.
Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.
Если вы знаете, как программировать на Python и немного знаете о теории вероятности, значит, вы готовы освоить байесовскую статистику. Эта книга расскажет вам, как решать статистические задачи с помощью языка Python вместо математических формул и использовать дискретные вероятностные распределения вместо непрерывной математики. Когда вы уберете с дороги математику, байесовские основы станут яснее, и вы...
Оставить комментарий