Under Pressure: Cooking Sous Vide (The Thomas Keller Library)
A revolution in cooking
Sous vide is a culinary innovation that has everyone in the food world talking.
In this revolutionary new cookbook, Thomas Keller, America’s most respected chef, explains this easy technique, which involves cooking at precise temperatures below simmering.
The ground-breaking under-pressure method usually called sous vide.
What is Sous Vide cooking?
The sous vide cooking technique involves delicious food for minutes or even days in sealed, airless bags at precisely the temperature required to produce perfect dishes.
The technique has been in the pipeline for awhile, one forerunner is the boil-in bag mom used to put veggies on the table, but has only recently attracted top chefs.
One is Thomas Keller, famed chef-proprietor of The French Laundry and Per Se.
Under Pressure explores every inch of sous vide, including the method of using this precision-cooking.
The book makes no bones about being addressed to professionals
Typical recipes, like Marinated Toy Box Tomatoes with Compressed Cucumber-Red Onion Relish, Toasted Brioche, and Diane St. Claire Butter, involve multiple preparations and dernier cri ingredients, and thus resist home duplication.
What the book does offer the home cook is, however, thrilling
in conclusion It introduces something new under the sun, an exciting, yet transformative technique of great potential.
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