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Under Pressure: Cooking Sous Vide

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  • Posted January 6, 2009

    Teaches Precision

    If you have never cooked Sous Vide, it will change your life. Keller's book is a semi professional introduction. It teaches the precision necessary to be consistent at inordinately high levels. <BR/>You can try Sous Vide by dropping your product into a plastic bag and pushing into cold water to squeeze out 95% of the air and ziplocking it at the last moment. Set a large pot of water half off the burner and with a candy thermometer you have made a make shift immersion circulator. You can sample the incredible richness of food cooked at lower temperatures where the proteins and enzymes and consequent flavors have not been trashed. As Harold McGee puts it, the organoleptic properties of food are preserved.<BR/>You can also buy a simple vacuum bagger at Doug Care for $200 and an immersion circulator on E bay for $250. As you perfect your understanding you cannot imagine the change it will make in how you prepare and think about food. It is a revolution of flavor and thought that supersedes the Escoffier mentality of French food.<BR/><BR/>Keller's temperatures are a little high to my mind but this book is really worth it. I read it every day. Joan Roca wrote the first book on Sous VIdea few years ago, but Keller's book is more nuanced, accessible and evolved. Roaca is a great chef, very gifted. Harold McGee's book is essential to understand what you are doing in terms of shifting collagen into gelatin through long cooking periods. In sous vide there are 16 recipes on how to boil and egg from Joel Robuchon to Herve This. Keller is very smart and if you are interested in the future of food, it is important to read this.

    7 out of 8 people found this review helpful.

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  • Posted April 6, 2009

    Interesting Not Practical

    Interesting to know, but not practical for the home cook. There are easier methods to obtain the same flavors.

    1 out of 5 people found this review helpful.

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