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LIFESTYLE-FRANCE-GASTRONOMY-COOKING
TO GO WITH AFP STORY : "Secret's out on tasty French art of 'vac-pac' cooking". Thierry Mechinaud, a sous chef at Michelin three-star restaurant Pierre Gagnaire, removes pheasant with a pistachio stuffing from the vacuum-sealed bag in which it was slow-cooked at a very low temperature, 17 October 2006 in Paris. The process, known as sous vide cooking, allows for a precise cooking all the way through the meat and a texture many diners appreciate. AFP PHOTO JOE RAY
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Detalii fotografie |
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Paris, FRANCE |
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AFP / Mediafax Foto |
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| Fotograf: |
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JOE RAY |
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| Data: |
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17 Octombrie 2006 |
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| Dimensiuni: |
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1924 x 2828 (1019.9 KB) |
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