Seriously Sous Vide
Thomas Keller’s “Under Pressure,” the chef’s long-awaited cookbook on sous vide cooking is due out this fall. {This is a concept (pressure packing and cooking food in a plastic bag) an aesthete can get seriously excited about.}
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 flavor 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 flavor 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 colors 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.
Under Pressure is out October 1, 2008 and plays Bowie when you open the cover. Keller and Michael Ruhlman have also begun work on a book that “will focus on family-style cooking, in the style of Ad Hoc, and great food to cook at home”. [via link]
An excellent book that I recommend. Sous vide cooking it such a fantastic experiment to try at home!
Jean-François