Under Pressure: Cooking Sous Vide by Thomas KellerA revolution in cooking
Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, Americas most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long its been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture.
The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Kellers best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.
Meet Chef Thomas Keller - Williams-Sonoma
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Thomas Keller is a world famous chef and owns multiple restaurants. In this book he writes that lobster tail should be cooked sous-vide for 15 minutes at I brought a pot of water to a boil and killed two lobsters of equal size. I twisted off the tails and plunged them into the boiling water. I turned off the heat and allowed the lobster tails to steep in the hot water for a minute.
Chef Thomas Keller has earned his stripes as an iconic American chef. Here, he shares his thoughts on the American food scene, sous vide cooking, and his lustrous career. Sous-Vide: Had any good meals lately? Thomas Keller: Family meals at the restaurant are my favorite. That was pretty good. Daniel [Rose] is doing a tremendous job there. Good for us, right?
This handsome book is an ode to sous vide cooking and offers instruction for its use. The book is the third collaborative effort by Keller and.
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However, I thought it would be useful to write a separate post dedicated to the general art of sous vide, sort of as a reference point. With the recent popularity of food shows and celebrity chefs, this method has taken the cooking world by a storm. In fact, many fine dining establishments across America now use this technique. Despite its popularity in restaurants, it has not really caught on at home. A quick search of Amazon. Sort of a misnomer, this method of cooking actually involves two parts. Food is first sealed under vacuum in a plastic bag and then cooked in a water bath set at a very precise temperature.
Over the past few years, sous-vide has taken off as a cooking method used in many professional kitchens and, increasingly, in homes as well. Here are a few recipes to get you started:. The Kitchn gave directions for how this approach can ensure beef perfection , beginning by coating a rib eye with a dry rub of rosemary, pepper and ground, dried porcini mushrooms. After sealing steak into the bag with a splash of olive oil, place it in the bath. Leave the bag immersed for one to four hours. Then, give the steak a quick sear on your stovetop for improved texture and taste.
Here are some of Thomas Keller information about cooking times and temperature. This is definitely less confusing. I have printed it already and I want to say thanks for sharing it. Enjoy cooking! After reading Douglas Baldwin Practical Guide to Sous Vide It was clear for me that the thickness of the meat or fish to cook is key to determine the cooking time. You can try the temperature Keller recommends but I would then also recommend you to check the Baldwin table for the cooking time. For his business, time does matter.