Under Pressure: Cooking Sous Vide

Under Pressure: Cooking Sous Vide

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Under Pressure: Cooking Sous Vide 3.2 out of 5 based on 0 ratings. 25 reviews.
StewartWaltzer More than 1 year ago
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.
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.
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.

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.
DNchicago More than 1 year ago
In its pure form, the book far exceeds the needs, interests and reach of the casual "sous vide" cook. Honestly, it seems written for the professional chef working in a professional kitchen -- with a dedicated team of experienced sous-chefs. Actually, the photos in the book underscore this fact! Why did I purchase the book? Simply, I want to extract techniques and ideas, scale them down to the home kitchen, and apply them to existing recipes or gain inspiration for new ventures -- all using ingredients and foodstuffs of general interest and appeal. With that goal and application in mind, the book serves its purpose well...
DIANE-FROM-OHIO More than 1 year ago
I received this book and my sous vide appliance just yesterday for Christmas, so I have not had a chance to use it. But I have been interested in sous vide for about a year. If you are using a Thomas Keller book it's difficult to go wrong. I notice the comments with a low rating are from a few years ago. I think it was before sous vide was readily available and well known. I expect this book to be used and enjoyed. The book itself is beautiful and detailed. I see many delicious meals in our future using these recipes. By coincidence I received a copy of Tyler Florence's new book "In The Test Kitchen" yesterday and was surprised to see a sous vide recipe for meatballs in it. They made two batches of identical meatballs and sauce and braised one and sous vide one -- the sous vide was superior in texture and flavor. Interesting. So this is one band wagon I am looking forward to joining.
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CookingWiz More than 1 year ago
Interesting to know, but not practical for the home cook. There are easier methods to obtain the same flavors.