同學好! 我是林威老師, 每天收聽1單元, 查詢字典,再從網站看原文,聚沙成塔是絕對的真理  !!!

  

文章標題 New York Times: Innovations that will change your tomorrow.

28 Michelin-Star TV dinners

 

Frozen food may soon be on par with anything you can get at a three-star restaurant. Sous vide — a process in which food is heated over a very long period in a low-temperature water bath — has been used in high-end restaurants for more than a decade. (Thomas Keller and Daniel Boulud were early proponents.) But the once-rarefied technique is becoming mass market. Cuisine Solutions, the company that pioneered sous vide (Keller hired it to train his chefs), now supplies food to grocery stores and the U.S. military. Your local Costco or Wegmans may sell perfectly cooked sous vide lamb shanks, osso buco or turkey roulade. Unlike most meals in the freezer aisle, sous vide food can be reheated in a pot of boiling water and still taste as if it were just prepared. And because sous vide makes it almost impossible to overcook food, it’s perfect for the home cook. Fortunately, sous vide machines are becoming more affordable. “It’s like the microwave was 30 years ago,” Keller says. Michael Ruhlman

 

製作日期:2012.9.15

文章網址

http://www.nytimes.com/interactive/2012/06/03/magazine/innovations-issue.html

 

創作者介紹

學英文「林威老師」app

LinwayET 發表在 痞客邦 留言(0) 人氣()