CBT - Low Temperature Cooking talks about a method that has been practiced in restaurants for years, but is now possible to engage in at home as well.
LOW TEMPERATURE COOKING
Low-temperature cooking is that innovative system that allows the flavor and nutritional properties of ingredients to be preserved longer; all while keeping the level of food high and saving time and money.
What is its secret? Using tools that can safely and vacuum cook food without exceeding 100°C. As mentioned practiced for years in restaurants, today it is also possible to engage in CBT at home; this is thanks to the widespread use for the general public of the specific equipment, consisting essentially of a roner and vacuum apparatus.
CBT ACCORDING TO CITTERIO
After a detailed description of the steps needed to learn low-temperature cooking, Alberto Citterio 's book includes more than 20 basic recipes describing the CBT of the most commonly used ingredients in the kitchen; more than 100 recipes for ready-to-serve dishes; and reference tables for cooking temperatures and times. These are very useful pointers for having the basic parameters at hand at all times.
CBT - Low Temperature Cooking is, in short, a work that cannot be missed in the culinary library of curious and new 'followers' of this innovative cooking method.
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