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