Under Pressure: Cooking Sous Vide by Thomas Keller

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  • 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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  • "Steak tartare" compressed watermelon and Hayden mango "yolk"

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

    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: sodium hydroxymetaphosphate; calcium gluconate; watermelons; mango juice; powdered ascorbic acid; Kelcogel F; limes
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  • Sweet corn soup with summer succotash and pork belly dumplings

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

    • Categories: Soups; Appetizers / starters; Summer
    • Ingredients: pork belly; durum wheat flour; corn; chicken stock; heavy cream; tarragon; red peppers; yellow peppers; French beans (haricots verts); pork bones; leeks; carrots; tomatoes; veal stock; store-cupboard ingredients
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  • Puree of sunchoke soup with arugula pudding and pickled radishes

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

    • Categories: Soups; Appetizers / starters
    • Ingredients: Champagne vinegar; radishes; white radishes; sunchokes; chicken stock; heavy cream; arugula; shallots; bay leaves; thyme; vegetable stock; cake flour; store-cupboard ingredients
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  • Globe artichokes a la barigoule, spring garlic, flat-leaf parsley, and shaved serrano ham

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

    • Categories: Appetizers / starters
    • Ingredients: carrots; shallots; serrano ham; artichoke hearts; chicken stock; veal stock; pearl onions; Champagne vinegar; artichokes; balsamic vinegar; parsley; hon-shimeji mushrooms; green garlic
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  • Globe artichokes, sunchokes, crosnes, Meyer lemon supremes, castelvetrano olives, and Trappitu extra virgin olive oil (Artichauts en vierge)

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

    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: artichoke hearts; rosemary; thyme; bay leaves; olive oil; Champagne vinegar; sunchokes; Meyer lemons; crosnes; parsley; Castelvetrano olives
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  • Salad of new crop onions, pickled ramps, and sauce soubise

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

    • Categories: Salads; Appetizers / starters; Vegetarian
    • Ingredients: vegetable stock; heavy cream; Champagne vinegar; sweet white onions; ramps; pearl onions; mizuna; chives
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  • Musque de Provençe, roasted Brussels sprouts, king trumpet mushrooms, and black truffle syrup

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

    • Categories: Salads; Appetizers / starters; Vegetarian
    • Ingredients: canned truffle juice; Champagne vinegar; glucose; pumpkins; bay leaves; sage; vegetable stock; Brussels sprouts; black trumpet mushrooms; thyme; black truffles; truffle oil
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  • Caramelized fennel, Marcona almonds, navel orange confit, caraway seeds, and fennel puree

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

    • Categories: Side dish; Vegetarian
    • Ingredients: fennel; baby fennel; Pernod; tarragon; thyme; bay leaves; caraway seeds; Marcona almonds; navel oranges; baby watercress
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  • White asparagus with field rhubarb and black truffle coulis

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

    • Categories: Side dish; Vegetarian
    • Ingredients: white asparagus; rhubarb; orange juice; oranges; black truffles; potatoes; button mushrooms; mushroom stock; truffle oil; truffle vinegar; mâche; Champagne vinegar
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  • Gratin of salsify, black trumpet duxelles, and preserved Meyer lemon glacage

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

    • Categories: Side dish
    • Ingredients: vegetable stock; salsify; bay leaves; thyme; rosemary; heavy cream; shallots; black trumpet mushrooms; Madeira wine; veal stock; Meyer lemons
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  • Soft-boiled hen egg with green asparagus, crème fraiche aux fines herbes, and butter-fried croutons

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

    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: crème fraîche; chives; chervil; parsley; tarragon; eggs; asparagus; store-cupboard ingredients; herb bouquet; cake flour; butter
    show

  • "Tagliatelle" of cuttlefish and Hawaiian heart of peach palm, white nectarine, sweet pepper confetti, and vinaigrette à l'encre de seiche

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

    • Categories: Appetizers / starters
    • Ingredients: cuttlefish; thyme; rosemary; bay leaves; coriander seeds; cumin seeds; red chiles; lemon oil; palm hearts; nectarines; mizuna; red peppers; yellow peppers; cuttlefish ink sacs
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  • Grilled octopus tentacles, chorizo, fingerling potatoes, green almonds, and salsa verde

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

    • Categories: Appetizers / starters
    • Ingredients: octopus; thyme; rosemary; bay leaves; coriander seeds; cumin seeds; red chiles; fingerling potatoes; basil; tarragon; parsley; capers; chorizo sausages; green almonds; cilantro
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  • Butter-poached Maine lobster, tomato pain perdu, celery, and "Russian dressing"

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

    • Categories: Main course
    • Ingredients: shallots; canned tomatoes; heavy cream; cake flour; celery; vegetable stock; lobster tails; cornichons; horseradish; tarragon; micro greens; tomato powder; butter; store-cupboard ingredients
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  • Butter-poached Maine lobster tail, hen-of-the-woods mushrooms, bone marrow, sweet carrots, and pearl onions

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

    • Categories: Main course
    • Ingredients: beef marrow bones; butter; carrots; shallots; button mushrooms; pearl onions; bay leaves; thyme; whole lobsters; hen-of-the-woods mushrooms; chervil
    show

  • St. Peter's fish with black truffle mousse, white asparagus, and mousseline

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

    • Categories: Appetizers / starters
    • Ingredients: John Dory; sea scallops; crème fraîche; heavy cream; polyphosphate; black truffles; white asparagus; shallots; tarragon; Champagne vinegar; whipping cream; store-cupboard ingredients; baby mâche
    show

  • Spanish mackerel and serrano ham en brioche, capers, piquillo peppers, and lemon confit

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

    • Categories: Appetizers / starters
    • Ingredients: mackerel; serrano ham; Activa transglutaminase RM; cake flour; store-cupboard ingredients; capers; parsley; shallots; jarred piquillo peppers; lemons
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  • Anguille a la Japonaise

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

    • Categories: Appetizers / starters; Japanese
    • Ingredients: rice vinegar; mirin; sesame oil; tamari sauce; chile paste; bonito; fresh ginger; shallots; avocados; eels; radishes; Champagne vinegar; grapeseed oil; Japanese sticky rice; sea urchin tongues; perilla
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  • Columbia River wild sturgeon confit à la minute, herb spaetzle, heirloom beets, dill "mousse," and borscht sauce

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

    • Categories: Main course
    • Ingredients: store-cupboard ingredients; chives; parsley; green cabbage; beets; beef short-ribs; beef stock; crème fraîche; dill; sturgeon; beef fat
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  • Double chop of striped bass belly en persillade, black-eyed peas, and whole-grain mustard sauce

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

    • Categories: Main course
    • Ingredients: black-eyed peas; chicken stock; bacon; carrots; leeks; thyme; parsley; tomatoes; shallots; Champagne vinegar; turnips; striped bass; Dijon mustard; store-cupboard ingredients; cake flour; sea scallops; crème fraîche; heavy cream; polyphosphate; whole grain mustard; veal bones; veal stock
    show

  • Torchon of monkfish liver with green apple jelly and osetra caviar

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

    • Categories: Appetizers / starters
    • Ingredients: powdered ascorbic acid; apples; gelatin; curing salt; monkfish livers; osetra caviar
    show

  • Olive-oil-poached bluefin tuna, Jacobsen's Farm tomatoes en vierge, toasted pine nuts, Niçoise olives, and basil seeds

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

    • Categories: Main course; Summer
    • Ingredients: tuna loin; basil seeds; eggplants; pine nuts; heirloom tomatoes; balsamic vinegar; basil; Niçoise olives; olive oil
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  • Rouelle of Four Story Hills Farm poularde wrapped in Swiss chard with Hobbs' applewood smoked bacon and pruneaux d'Agen

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

    • Categories: Main course
    • Ingredients: chicken breasts; Activa transglutaminase RM; Swiss chard; prunes; smoked bacon; shallots; veal stock; sherry vinegar
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  • Chestnut-stuffed Four Story Hills Farm chicken with celery and honey-poached cranberries

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

    • Categories: Main course
    • Ingredients: Activa transglutaminase RM; whole chicken; polyphosphate; quatre-épices; chicken stock; crème fraîche; carrots; celery; leeks; chives; chestnuts; Champagne vinegar; celery root; heavy cream; chicken bones; tomatoes; veal stock; honey; Banyuls vinegar; cranberries; micro greens; turnips
    show

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  • ISBN 10 1579653510
  • ISBN 13 9781579653514
  • Linked ISBNs
  • Published Oct 14 2008
  • Format Hardcover
  • Page Count 295
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Artisan

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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