Under Pressure: Cooking Sous Vide by Thomas Keller

  • Marinated Toy Box tomatoes with compressed cucumber-red onion relish, toasted brioche, and Diane St. Claire butter

    from Under Pressure: Cooking Sous Vide Under Pressure by Thomas Keller

    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: cucumbers; basil; heirloom tomatoes; store-cupboard ingredients; brioche bread; red onions; butter
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  • ISBN 10 1579657575
  • ISBN 13 9781579657574
  • Published Oct 24 2016
  • Format eBook
  • Page Count 295
  • Language English
  • Countries United States
  • Publisher Workman Publishing

Publishers Text

In Under Pressure, Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods simply cannot--in flavor and precision. For example, steak that is a perfect medium rare from top to bottom; and meltingly tender yet medium rare short ribs that haven't lost their flavor to the sauce. Fish, which has a small window of doneness, is easier to finesse, and salmon develops a voluptuous texture when cooked at a low temperature. Fruit and vegetables benefit too, retaining their bright colors while achieving remarkable textures. There is wonderment in cooking sous vide--in the ease and precision (salmon cooked at 123 degrees versus 120 degrees!) and the capacity to cook a piece of meat (or glaze carrots, or poach lobster) uniformly.

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