Sous vide: Cooking under high pressure

This way of cooking, in which flavours and textures are optimally preserved, is now also accessible to the enthusiastic amateur chef. By vacuum-sealing meat, fish and vegetables and then cooking them at a constant temperature, you can achieve results that were previously impossible. Even the toughest piece of meat becomes tender and culinary attractive in this way!

About the recipes

In Pressure Cooking, Thomas Keller shows us how sous vide achieves results that other cooking methods simply can’t—in flavor and precision. For example, steak that’s perfectly medium-done from top to bottom; and meltingly tender but medium-rare short ribs that haven’t lost their flavor to sauce. Fish, which has a slight degree of doneness, is easier to carve, and salmon develops a voluptuous texture when cooked at a low temperature. Fruits and vegetables benefit, too, retaining their bright color and achieving remarkable textures. There’s wonder in sous vide cooking—in the ease and precision and the ability to evenly cook a piece of meat (or glaze carrots or poach lobster).

• Author: Thomas Keller
• Number of pages: 304
• Language: Dutch
• PublisherCharacter