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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 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 colours 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. The must-have book for professional chefs, culinary students, and forward-thinking home cooks.
RRP: $105.00
| Availability: | Available at our supplier, usually ships in 10 to 14 days.
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| ISBN 13: | 9781579653514 |
| ISBN 10: | 1579653510 |
| Binding: | Hardcover |
| Dimensions: | 286 x 284mm |
| Released: | 01/10/2008 |
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