2 C heavy whipping cream
2 C whole milk
6 Tbsp cornstarch
6 oz cream cheese
5 C sharp grated cheddar cheese
2 Tbsp lemon juice
1 ½ tsp kosher salt
1 tsp white pepper
1 ½ lb cooked elbow pasta
2 C all-purpose flour
6 eggs, beaten
2 C bread crumbs
1 gallon canola oil
Salt, to taste
Prepping time: 20 minutes / Cooking time: 25 minutes (excludes sous vide cooking time)
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The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.