Under Pressure: Cooking Sous Vide by Thomas Keller

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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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