under pressure: cooking sous vide-thomas keller-9781579653514

UNDER PRESSURE: COOKING SOUS VIDE

 (En papel)

THOMAS KELLER

, 2008
  • Nº de páginas: 304 págs.
  • Encuadernación: Tapa dura
  • Editorial: NATIONAL AUDUBON SOCIETY
  • Lengua: INGLÉS
  • ISBN: 9781579653514
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 flavour 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 flavour 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 colour 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.

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Datos del libro

  • Nº de páginas: 304 págs.
  • Editorial: NATIONAL AUDUBON SOCIETY
  • Lengua: INGLÉS
  • Encuadernación: Tapa dura
  • ISBN: 9781579653514
  • Año edición: 2008

Resumen

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 flavour 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 flavour 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 colour 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.

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