CBT, low temperature cooking, has proven to be, in recent years, an extraordinary cooking technique with countless advantages. However, it has also differentiated itself over time and for this reason Italian Gourmet is back to talk about it, with the editing of Allan Bay, the technique and the recipes of Alberto Citterio, dedicating a volume to small pieces, for a practical and fast final assembly of dishes.
The new volume by Alberto Citterio applies vacuum cooking at low temperature to small pieces: in essence, all ingredients (meat, fish, vegetables, fruits, legumes, etc.) can be cooked separately in a small format, for fricassee, stew, then cut down and stored. At the moment of service, they can simply be removed from their bags and quickly finished cooking, for a few minutes, perhaps mixing them with fresh products for short cooking.
The book, in addition to about 200 indications of cooking temperatures and times for ingredients cut into small pieces, offers 450 recipes, all ready in 5 minutes. The doses have been thought for 1 person: in principle, the dominant ingredient weighs, when cooked, 100 g, so the second course is not too rich. As a matter of fact, if you want to propose them as main courses, it will be enough to increase a bit the doses, whereas, if you want to propose it as appetizer, it will be enough to decrease a bit the doses. The mentioned pastas are few, but in fact almost all dishes, in reduced doses, can become sauces for pasta, rice, polenta, gnocchi, potatoes etc.
The reader will therefore find a large number of recipes in no particular order, ideally recognizing the large sections of beef and veal, pork, chicken and turkey, duck, goose, quail and pigeon, rabbit, lamb, game, frogs and snails, fish, shellfish and crustaceans, vegetables.
TECHNICAL DATA
Author: Alberto Citterio - edited by Allan Bay
Publication date: 2019
Language: Italian
Pages: 256
