Cod a La sous vide
You do not know about the technology of cooking called sous-vide? Then we go to You!))) This technology is very popular abroad. We have known less. But recently, many became fascinated with the manufacturing technology of sous-vide. So I succumbed to this hobby.)) The technology of sous-vide is that the product is sealed in the package, and then immersed in water, prepared at a low temperature. The classics of the genre should have vacuum bags (or vacuum vessel) and appliance - Swidnica. Will fit slow cooker. At worst, you can use a slow cooker from "control". Well, if no slow cooker "multipolar" only option "heating". In General, vacuum bags and Assembly with a low temperature (50-80 degrees) - our all. According to the method of sous-vide, you can cook any meat, poultry, fish. Since we have the theme of "Post", today we prepare the fish (although, if to speak about lent, fish is allowed only twice - at the Annunciation and palm Sunday). And cook according to the technology of sous-vide offer cod. Says Daniel Rouge Madsen (Daniel Rouge Madsen), chef-consultant at the Norwegian Culinary Institute, cod their best taste reveals at low temperatures.