At The French Laundry, Keller became an early proponent of a system of cooking known as sousvide.
在法国洗衣房,凯勒成为一个烹饪各县随已知系统的早期倡议者。
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Sousvide, or cryovacking, where food is vacuum packed in plastic and then cooked in warm, temperature-controlled water to a desired doneness
真空调理食物,或真空包装食物,是将食品用塑料真空包装而后用温度受控的温水烹调以达到期望熟度。
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A bag that has gone through the sousvide system, containing thin slices of peeled Granny Smith apple that have been prepared in water and ascorbic acid.