Sous-vide techniques to study the flowers and the application of molecular cuisine to share information

Sous-vide (sous vide) is a French word for vacuum low temperature.

Recipes that are cooked at a low temperature in a vacuum is called Sous-vide method.

Food and cooking at a low temperature (50-70 degrees) and then vacuum-packed, you can create a flavor and nutrients in optimum condition.

Initially very difficult to learn the necessary knowledge and precise temperature calculations for food processing

If the study can be somewhat like a perfectly cooked, like a mathematical formula.

The Cafe 'Sous-vide cooking those studies' made to inform this process has been made beads can be used to make application easier.

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And I hope dwaeteumyeon a good opportunity to inform the number of beads for those who have not yet encountered a number of beads cooking!

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