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Under Pressure

(HC )
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$75.00
Price:
$49.50
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Product Details:

HC :
304 Pages
Publisher:
Artisan
Pub. Date:
Oct 24, 2008
Photos:
Color Photographs
Our Part #:
341226
ISBN-10:
1579653510
ISBN-13:
9781579653514

Description:

For a gallery of images, a recipe, and more click 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 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.





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