SOUS-VIDE SÖZCÜĞÜ İNGILIZCE DİLİNDE NE ANLAMA GELİR?
Vakumda pişirme
Sous-vide, hava büzülmeyen plastik torbalarda su banyosunda veya normal pişirme sürelerinden daha uzun bir süre (72 saat süreyle) sıcaklık kontrollü buhar ortamında kapatılmış yiyeceklerin pişirilmesi için normalde kullanılan değere göre çok daha düşük bir sıcaklıkta etler için genellikle 55 ° C ila 60 ° C civarında ve sebzeler için daha yüksek olan pişirme. Niyeti öğeyi eşit şekilde pişirmek, içerinin dışarıdan pişirmeden düzgün pişirilmesini sağlamak ve nemi muhafaza etmektir.
İngilizce sözlükte sous-vide sözcüğünün tanımı
Sözlükteki sous-vide'ın tanımı, yiyeceklerin plastik bir torbada yavaşça pişirildiği, vakumla paketlendiği ve daha sonra gerekli olana kadar dondurulduğu catering biçimini belirtmektedir.
İNGILIZCE DİLİNDEN «SOUS-VIDE» SÖZCÜĞÜNÜ İÇEREN ALINTILAR
sous-vide sözcüğünü içeren ünlü alıntılar ve cümleler.
At the bottom of the ocean, bacteria that are thermophilic and can survive at the steam vent heat that would otherwise produce, if fish were there, sous-vide cooked fish, nevertheless, have managed to make that a hospitable environment for them.
«SOUS-VIDE» İLE İLİŞKİLİ İNGILIZCE KİTAPLAR
sous-vide sözcüğünün kullanımını aşağıdaki kaynakça seçkisinde keşfedin.
sous-vide ile ilişkili kitaplar ve İngilizce edebiyattaki kullanımı ile ilgili bağlam sağlaması için küçük metinler.
1
Under Pressure: Cooking
Sous Vide
"Under Pressure," writes Harold McGee in his introduction to this, the first book written in English on cooking sous vide, introduces cooks to one of the most important culinary innovations of modern times.
2
Sous Vide for the Home Cook
A primer on the sous vide cooking technique, including time and temperature tables and over 200 tested and delicious recipes for cooking eggs, meat, fish, poultry, game, vegetables, fruits, and desserts.
3
Sous Vide and Cook-Chill Processing for the Food Industry
This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry.
4
Principles of Modified-Atmosphere and
Sous Vide Product ...
This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications.
Jeffrey M. Farber, Karen Dodds,
1995
5
Simply
Sous Vide: Soups to Casseroles to Cakes
Sous vide cooking has advanced to another level. In this book you will be introduced to the Simply Sous Vide Technique.
6
Cooking
Sous Vide: A Guide for the Home Cook
The purpose of this book is to explain the basic concepts of sous vide to the home cook, present several low-cost options for getting started, and provide recipes and cooking times to begin exploring sous vide cooking.
7
Cooking for Geeks: Real Science, Great Hacks, and Good Food
Sous vide cooking, when done properly, can safely create amazingly tender
chicken, a perfect soft-cooked egg, or a succulent steak. However, it's also
possible to set up a perfect breeding ground for bacteria ifthe food is mishandled.
The heat ...
8
Improving the Thermal Processing of Foods
8.5. Advantages. and. disadvantages. of. cook-chill. and. sous. vide. systems.
Table 8. 1 lists the advantages and disadvantages of cook-chill and sous vide (
Armstrong, 2003). Generally ...
Philip Richardson, Philip S. Richardson,
2004
9
Routledge Dictionnaire Technique Anglais
evaporator n FOOD TECH évaporateur sous videm; -factor n NUCLEAR facteur
de vide m; - filling n FOOD TECH machine process remplissage so us videm; -
film transport system n PACKAGING systéme de transport pour film sous vide m;
...
Yves Arden, Neil Clements,
1994
10
Handbook of Vegetable Preservation and Processing
C. Limitations of Sous Vide The wider application of sous vide technology is
limited by the microbiological risks associated with the process and by the lack of
scientifically rigorous research on the sensory quality of sous vide products. 1.
Y. H. Hui, Sue Ghazala, Dee M. Graham,
2003
«SOUS-VIDE» TERİMİNİ İÇEREN HABERLER
Ulusal ve uluslararası basında konuşulanları ve
sous-vide teriminin aşağıdaki haberlerde hangi bağlamda kullanıldığını keşfedin.
Bluetooth Sous-Vide Comes to People's Homes
For non-foodies out there, the term sous-vide may be an entirely new concept, mainly due to the method being strictly exclusive to restaurants. Not for long. «PSFK, Oca 15»
Making A Chick-fil-A Clone With The New Anova Sous-Vide Circulator
It's rare for a founder to offer to make Chik-fil-A sandwich clones for you, let alone in your own kitchen. But that's just what Jeff Wu, creator of the Anova sous-vide ... «TechCrunch, May 14»
Anova Updates Their Sous-Vide Device For The Smartphone-Toting …
The new Anova will cost $169 – far less than fully-featured sous-vide machines. The creator, Jeff Wu, has been building circulators like this one for years and ... «TechCrunch, May 14»
You Can Control Anova's New Precision Sous-Vide Cooker With …
Causal sous-vide cooking has been on the rise over the last couple of years, and Anova's water circulating tools are often cited as the best. Today, the company ... «Gizmodo, May 14»
Magical Sous-Vide Robot Prepares Your Meals and Knows Your …
Mellow is a $400 sous-vide machine being touted as the “new kind of kitchen robot.” Not sure what the old kind of kitchen robot was, but hey, that's technology ... «FOODBEAST, May 14»
Mellow's $400 sous-vide kitchen gadget raises $64000 in pre-orders …
Mellow's smartphone controlled kitchen gadget that's looking to bring sous-vide cooking to homes around the world, has received 160 orders in the three days ... «The Next Web, Nis 14»
Mellow brings sous-vide cooking to the home user
Mellow is a sous-vide machine capable of cooking meals to order. It's a countertop kitchen gadget comprising a water bath and a unit for controlling the ... «Gizmag, Nis 14»
Is Sous-Vide Cooking Equipment the Next Microwave Oven?
In August 2005, the New York Times Magazine published an article by Amanda Hesser that effectively introduced sous vide—the process of cooking bagged, ... «The Slatest, Tem 13»
Codlo turns existing cookers into sous-vide machines
Sous-vide is a French style of cooking that involves using water to precisely heat food sealed in plastic bags, for long periods of time – the resulting dishes are ... «Gizmag, Tem 13»
Kendall College's sous-vide kitchen teaches school a lesson
Kendall College's new sous-vide kitchen has been open for less than a week, but it has already taught the school, city and state a lesson in the French cooking ... «Crain's Chicago Business, Eki 12»