Cooking: Sous Vide
Most serious cooks and well-connected dilettantes have heard of sous vide cooking, but few have seen it in action. (For those who have not heard of this “under vacuum” technique, (article here). Thomas Keller’s upcoming cookbook, “Under Pressure” (Artisan), geared toward the professional chef and scheduled to hit bookstores this November, could change all that. [Link]
“A cross between poaching and a Crock-Pot, the results of sous vide cooking may impress you more than the average stew or poached egg. Toss a vacuum packed loin of lamb into low-temperature water that’s regulated by an immersion circular (a heating apparatus that was originally designed for medical use), go to your kid’s softball game and come home to a meal of lamb cooked to a perfect medium rare from edge to edge. Sounds easier than a Trader Joe’s frozen pizza.”
