Steam's capacity to transfer heat is for cooking vegetables, meat and even desserts.
The steam carries the energy to a target object. "Steam showers" are actually low-temperature mist-generators, and do not actually use steam.
In 1974 chef Guérard arrived in Eugénie-les-Bains and, with his wife Christine Barthelemy, began renovating a spa resort which Barthelemy had been running, and which was owned by Guérard's father-in-law. Guérard began thinking about how he could persuade Parisians to make the 800 kilometer trek to the spa, and his restaurant. The spas were for health benefits and his creation - cuisine minceur - became the logical avenue for his new form of low-calorie cooking.
On 07/03/2010 `GoAahh' presents a menu based on this steam cuisine .
A Menu that flows like a stream covering dishes from North to South and East to West....Join us and be a part of the experience.
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