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Under Pressure: Cooking Sous Vide By (author) Thomas Keller

 

 Find Bestselling DVDS & Books - Australian Customers Enter Here

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.

  • Publisher: Artisan Division of Workman Publishing
  • Format: Hardback | 304 pages
  • Dimensions: 282mm x 282mm x 28mm | 2,109g
  • Publication date: 17 November 2008
  • Publication City/Country: New York
  • ISBN 10: 1579653510
  • ISBN 13: 9781579653514
  • Illustrations note: 200 colour photographs