Sous-vide (sous vide) is a French word for vacuum low temperature.
Recipes that are cooked at a low temperature in a vacuum is called Sous-vide method.
Food and cooking at a low temperature (50-70 degrees) and then vacuum-packed, you can create a flavor and nutrients in optimum condition.
Initially very difficult to learn the necessary knowledge and precise temperature calculations for food processing
If the study can be somewhat like a perfectly cooked, like a mathematical formula.
The Cafe 'Sous-vide cooking those studies' made to inform this process has been made beads can be used to make application easier.
Get a quick cafe news alerts via unread posts.
And I hope dwaeteumyeon a good opportunity to inform the number of beads for those who have not yet encountered a number of beads cooking!
Thank you.
Recipes that are cooked at a low temperature in a vacuum is called Sous-vide method.
Food and cooking at a low temperature (50-70 degrees) and then vacuum-packed, you can create a flavor and nutrients in optimum condition.
Initially very difficult to learn the necessary knowledge and precise temperature calculations for food processing
If the study can be somewhat like a perfectly cooked, like a mathematical formula.
The Cafe 'Sous-vide cooking those studies' made to inform this process has been made beads can be used to make application easier.
Get a quick cafe news alerts via unread posts.
And I hope dwaeteumyeon a good opportunity to inform the number of beads for those who have not yet encountered a number of beads cooking!
Thank you.
Show More
