Under Pressure: Cooking Sous Vide (Hardback)
$61.80 - Save $13.20 17% off - RRP $75.00 Free shipping worldwide (to United States and
all these other countries) Usually dispatched within 48 hours | |Short Description for Under Pressure 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. This book shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves flavour.
Full description- Publisher: Artisan Division of Workman Publishing
- Published: 17 November 2008
- Format: Hardback 304 pages
- See: Full bibliographic data
- Categories: Hotel & Catering Trades | General Cookery
- ISBN 13: 9781579653514 ISBN 10: 1579653510
- Sales rank: 7,053
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Full description for Under Pressure
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.
 and the capacity to cook a piece of meat (or glaze carrots, or poach lobster) uniformly. This book shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves flavour.){kind=link}