PREVIEW

... vide style, mixed with beet juice, orange juice, and lemon verbena. But the cooking time was definitely short. It looks like sous vide, but it isn’t. You have to raise the heat to cook it within the limited time, but if you keep heating it, you often miss the strength of sous vide.”


“Can you feel it?”


Instead of answering his stupid question, Min-joon said, “You used orange juice and beets for the beet puree as well. As for the vegetable confit on top, you added carrots, bee ...

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