Sous Vide Cooking

[knitterbookbinder]

LiveToCook Wrote:Under Pressure by Thomas Keller

You're going to hate me, but our local library actually has a copy of this: I've just ordered it to be delivered over to my neighbourhood library.

[LiveToCook]

I'm not hating you... I am just jealous. But seriously, let me know what you think of it. I like it a lot, it is very well done other than the technical aspects that are not covered enough.

[knitterbookbinder]

(07-21-2012 02:49 PM)LiveToCook Wrote:  But seriously, let me know what you think of it. I like it a lot, it is very well done other than the technical aspects that are not covered enough.

Wow! Keller's cookbook is just amazing, isn't it? The pictures are just stunning -- talk about food porn.

I'm not about to shell out all the money for the specialized equipment, but I'd sure try to adapt some of them to take advantage of the small vacuum sealer I have. And some of the various parts are stove-top cooking, and definitely worth doing, like the tomato marmalade on page 80.

[LiveToCook]

Nice book, I do agree and some of the recipes are excellent, some I have not had the time to try yet... Always short on time!
...Where does it all go! Quail in a jar (p.130) is one I am going to try... some of the desserts and of course liking to work with duck, there are a few that seem interesting. Right now, I have been spending a fair bit of time with Joan Roca's ''Sous-Vide''. It is way more technical for the learning process and of course some of the recipes are phenomenal, cannot wait to try them. So, if you are interested in learning some of the do's and don't's and with the library system you have, give this one (Joan Roca's & Salvador Brugues' Sous-Vide Cuisine) a try. And yes, it is possible to do some sous-vide with very little equipment. I will dig a few articles out and I will pass them on.