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://ift.tt/2Chce1p
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Tuesday, 5 March 2019
The Taste With Vir: How talentless chefs are using expensive sous-vide machines...
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