Under Pressure : Cooking Sous Vide Hardback
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 flavour 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 flavour 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 colour 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.
- Format: Hardback
- Pages: 304 pages, 200 colour photographs
- Publisher: Artisan
- Publication Date: 14/10/2008
- Category: General cookery & recipes
- ISBN: 9781579653514
- EPUB from £12.56
Showing 1 - 1 of 1 reviews.
Review by jontseng
Less a specialist sous vide book, more the true sequel to the French Laundry Cookbook. Interesting exposition of how Keller turned round the kitchen process in his establishments to derive maximal benefit from sous vide techniques - which gives as much insight into the precision of Keller's philosophy as it does into sous vide. One disappointment is that the potted history of sous vide completely ignores the contribution of the Roca brothers of Girona - one suspects this section was ghosted by his French commercial partner.