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#SousVide #forrestaurant #businessrussia Low-temperature cooking technology Sous Vide. Features of vacuuming. The webinar on the topic "Sous vide" reflects all the basic rules of cooking. The term "sous vide" refers to the technology of cooking in a vacuum, in which products, in vacuum packaging, are placed in a water bath and cooked at a very precise constant temperature. The cooking process may take longer than other methods of heat treatment, but the cooking temperature will be much lower. This method of low-temperature, slow cooking gives unrivaled results. The actual development of the recipe, a huge steak, will allow you to personally verify the benefits and see the state of the meat after using the sous vide technology. Buy: https://www.trapeza.ru/catalog/restor... _____________________________________________________ Want to buy equipment and much more? Our website ???? www.trapeza.ru ????www.robolabs.pro ????www.istoma.com BusinessRussia 0+ Follow us on social networks, lots of useful information and interesting articles: ✔VKontakte: https://vk.com/trapeza_ru_russia ✔Facebook: / trapeza.ru ✔Instagram: / trapeza.ru ✔Twitter: / trapezaru