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Under Pressure : Cooking Sous Vide

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Under Pressure : Cooking Sous Vide by Keller, Thomas, 9781579653514
Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
  • ISBN: 9781579653514 | 1579653510
  • Cover: Hardcover
  • Copyright: 11/17/2008
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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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