Poaching Liquid from Under Pressure: Cooking Sous Vide by Thomas Keller
Combine the wine, water, and sugar in a saucepan and bring to a boil, stirring to dissolve the sugar. Let cool, and store in the refrigerator.
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Cooking tools:
- Saucepan
- Stove
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 500 milliliters dry white wine, such as Sauvignon Blanc
- 500 milliliters water
- 500 grams granulated sugar
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