Brand spanking new item from reputable UK company with 35 years’ experience in retail and over 1 million eBay items sold and counting! Please note not all our new items are shrink-wrapped. There is wonderment in cooking sous vide - in the ease and precision (salmon cooked at 123 degrees versus 120 degrees!) and the capacity to cook a piece of meat (or glaze carrots, or poach lobster) uniformly. This book shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves flavour.
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