Learn from The Masters of Sous-Vide on How to Make The Perfect Egg & Best Steps for Easy Pickling And Spring Cocktails in The Latest Issue of Sous-Vide Magazine


Washington, DC, March 08, 2018 (GLOBE NEWSWIRE) -- Cuisine Solutions, the world-renowned masters of sous-vide, proudly announces the March 27 publication of the Spring/Summer issue of Sous-Vide magazine, available at select retailers such as Barnes & Noble, Wegmans, Whole Foods, Costco and Sam’s Club.  Copies may be ordered in advance, beginning March 12, at https://www.sousvidemagazine.com/.  The magazine is written for the home chef and explores sous-vide techniques prepared "under vacuum" which describes a cooking technique in which food is vacuum-sealed, then slow cooked in a water bath. This cooking method allows for food to cook at a precise temperature, to enhance flavors and maintain the moisture, consistency and nutrients that are often lost during conventional cooking techniques. 

Photos available: https://www.dropbox.com/sh/jf3t4uvugzyk0jl/AADn6juNB5ofEbWMGDGJpM_ha?dl=0

As the weather turns warmer, “Sous-vide is about more than just preparing proteins,” says Chief Strategy Officer & Chef Gerard Bertholon.  For spring into summer, the new issue of the magazine is all about the egg, and not just the garden-variety chicken egg. Among the innovate mix are quail, duck, ostrich, emu, goose and heirloom chicken eggs, with recipes such as Duck Egg Brouillés with Baguette Bâtonnets and Quail Egg Mini Tartines.  Eggs cooked in a jar are also explored with Sous-Vide Egg White Bites with Arugula in Broken Lemon Vinaigrette. This timesaving, easy recipe marries morel mushrooms and spring peas, with egg whites, herbs, cheeses and seasonings.  The mixture is sealed in glass canning jars, which are immersed in a water bath, ensuring the eggs come out fully cooked and pasteurized, every time.

 

One will also learn from Chief Scientist Dr. Bruno Goussault, how to cook the perfect egg for one, or use sous-vide to create a Cast Iron Frittata that begins with a mixture of eggs, veggies and spices cooked in a sous-vide bath, before being finished in the oven. Recently named one of the 100 greatest visionaries by The Einstein Legacy Project, Goussault is recognized in both the culinary and scientific world as “the father of sous-vide.”  His expertise is revealed in each issue of the magazine with a Q&A column, Ask the Master.

 

The Spring/Summer issue of the magazine also delves into sous-vide for weekly family meal planning.  It has never been easier to put nutritious meals on the table within minutes, getting children to eat their vegetables as they participate in the cool science project of sous-vide.

 

Readers will also learn how to extend summer flavors beyond the season.  Cuisine Solutions Executive Chef Bruno Bertin instructs on the steps it takes to turn a vegetable patch into a long-lasting feast with tips for jarring and infusing nature’s bounty with his perfected recipes.

 

Curious to know top chefs’ secrets to success?  Learn Michelin-starred Chef Yannick Alléno’s vision for reinventing French cuisine for the modern foodie—all with sous-vide cooking playing a starring role.  Discover how Swedish-born chef Emma Bengtsson, one of the few women in the world running a Michelin-starred restaurant, is incorporating sous-vide into the country’s only world-class Nordic restaurant.

 

For those who are ready to indulge in spring cocktails, sous-vide intensifies flavors in half the time.  One can produce syrups and infusions that can be layered into drinks creating with a complex flavor profile with spirits. This issue highlights Culinary Specialist AJ Schaller’s Rhubarb Mimosa recipe for a summer sipper that’s sure to please.

 

About Cuisine Solutions

The world’s leading manufacturer and distributor of sous-vide foods, Cuisine Solutions is recognized by top chefs as the authority on sous-vide—the innovative slow-cooking technique that the company pioneered, perfected and popularized decades ago. Cuisine Solutions’ culinary research and development team innovates new cooking techniques and recipes every day, anticipating clients’ needs and market trends while incorporating the finest ingredients. Computerized monitoring systems and precise cooking times and temperatures ensure that every dish is consistently excellent. Launched in 1989 and based in Sterling, Virginia, Cuisine Solutions services more than 22,000 restaurants, as well as airlines, cruise ships and major hotels. For more information, visit www.cuisinesolutions.com.

 

About Sous-Vide magazine

The first publication in the world devoted to the art and science of sous-vide cooking, Sous-Vide magazine features innovative recipes, visual inspiration, expert techniques for cooking sous-vide at home and exclusive interviews with world-class chefs. For additional information, or to purchase the magazine for $9.99 please visit: https://www.sousvidemagazine.com/.

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A photo accompanying this announcement is available at http://www.globenewswire.com/NewsRoom/AttachmentNg/ae3313bb-2edd-4e1b-8ed4-0a2acba5e631


            

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