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2. Under Pressure (cookbook) - Wikipedia

   en.wikipedia.org/wiki/Under_Pressure_(cookbook)

   Under Pressure: Cooking Sous Vide is a 2008 cookbook written by American chefs Thomas Keller and Michael Ruhlman. The cookbook contains a variety of sous-vide recipes, a technique Thomas Keller began experimenting with in the 1990s. [2] The recipes in Under Pressure are those prepared in Thomas Keller's The French Laundry and Per Se restaurants ...

3. Modernist Cuisine - Wikipedia

   en.wikipedia.org/wiki/Modernist_Cuisine

   The idea for the book came up when Myhrvold acquired a temperature-controlled water bath for sous vide cooking in 2003. He tried to find information about this new cooking technique, which had been invented in the 1960s [10] and was in use at many restaurants by 2003. He could find only a few articles and one book (in Spanish) on sous vide ...

4. Sous vide - Wikipedia

   en.wikipedia.org/wiki/Sous_vide

   Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...

5. 20 Chef-Level Sous Vide Recipes To Inspire Your Next Meal - AOL

   www.aol.com/20-chef-level-sous-vide-200126761.html

   Savoring The Good. This recipe sears the beef before the sous vide bath to set the meat fibers and lock in juices resulting in big flavor. Get the recipe: Sous Vide Beef Tenderloin

6. Hugh Acheson - Wikipedia

   en.wikipedia.org/wiki/Hugh_Acheson

   In his fifth cookbook, Sous Vide: Better Home Cooking, published in October 2019, Acheson introduces many home cooks to the sous vide method of food preparation with 90 recipes to choose from. [22] Awards. Acheson is a James Beard Foundation award winner as both a chef and cookbook author. He has been nominated nine times, with two wins.

7. Bruno Goussault - Wikipedia

   en.wikipedia.org/wiki/Bruno_Goussault

   In 1991, Goussault founded Centre de Recherche et d'Etudes pour L'Alimentation (Culinary Research and Education Academy or CREA) in Paris to teach students proper sous-vide cooking techniques, instructing them on how to use the method safely. [2] [9] [8] [5] Through CREA, Goussault has trained over 80% of chefs with three Michelin Guide stars. [1]

8. 22 High-Protein Breakfasts That Actually Keep You Full - AOL

   www.aol.com/20-high-protein-breakfasts-actually...

   Breakfast Wrap. Take a whole grain wrap, add two eggs, two slices of avocado, some cheese, greens, and hot sauce. Easy.

9. Low-temperature cooking - Wikipedia

   en.wikipedia.org/wiki/Low-temperature_cooking

   Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.