| 摘要 |
All the culinary preparations are carefully executed and the dishes are conditioned in vacuo without thermal treatment or sterilisation; all preserving materials, whether authorised or not, are excluded. In this technique the role of the cook is restricted to the preliminary prepn. of the prods. and the supervision of the cooking. The latter is effected slowly at 105-112 degrees C., but the method of the preliminary heating and the final cooking are different for each prod.; the range is unlimited and extends from cooked beef and carrots to roast veal garnished with diced spring vegetables. |
