9781579653514

Under Pressure : Cooking Sous Vide

by
  • ISBN13:

    9781579653514

  • ISBN10:

    1579653510

  • Format: Hardcover
  • Copyright: 11/17/2008
  • Publisher: Workman Pub Co
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Summary

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.

Table of Contents

Forward
Introduction: A Powerful New Cooking Tool
Precision of Execution
Why Sous Vide?
My Path to Sous Vide
The Chefs
The Fundamentals Vegetables and Fruits
Fish and Shellfish
Poultry and Meat Variety
Meats Cheese and Desserts
Basics Product, Temperature, and Time
Table of Contents provided by Publisher. All Rights Reserved.

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