Under Pressure: Cooking Sous Vide


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 read more

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ISBN:

9781579653514

Format:

Hardback

Pages:

295

Dimensions:

28cm x 28cm

RRP:

$130.00

Category:

Food

Publisher:

Workman Publishing

Published:

01 October 2008

ABOUT THE AUTHOR

Thomas Keller