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Overview of current deals for the Under Pressure: Cooking Sous Vide (illustrated edition):
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Under Pressure: Cooking Sous Vide (illustrated edition) Specs:
Product Name
Under Pressure: Cooking Sous Vide (illustrated edition)
Manufacturer
Artisan
Retail Price
$75.00
EAN-13
9781579653514
Specifications
Title
Under Pressure: Cooking Sous Vide
ISBN
1579653510
Author(s)
Thomas Keller
Release Date
2008-10-15
Format
Hardcover
Num of Pages
295
Num. of Items
1
EAN
9781579653514
Edition
illustrated edition
Weight
5 lbs.
Deal first added on:
13-March-2009
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Find other products that have similar tags to the Under Pressure: Cooking Sous Vide (illustrated edition)
technique Food Cookery heat catering pressure Effect of heat on book Hotel trades Keller Hotel & catering trades Food & Drink: Sous vide Cookery illustrated edition Vide Sous Sous vide Cooking Sous Vide sous-vide cooking home cook Rachael Ray fans need one thing off Thomas Kelller's cooking isn't meant know anything home kitchen
First, this is a rant. Second, this book is amazing and beautiful; a first of its kind and should be revered as such. Thomas Keller has been my go-to authority on cuisine for as long as I've know of him. I just received my copy of this book and I am absolutely thrilled. I will make this review very short, but I must respond to a few of the negative comments. Someone complained that this book was part of a trendy fad and that they were disappointed that Keller would endorse said fad. Well, moron, sous vide is not a fad as it has been popular in Europe for over thirty years. Also, someone complained that this book includes ingredients not easily obtained. You too are a moron and don't deserve to own this book. If you are serious about cooking and exploring the your personal unknowns then you can easily find these products on sites such as willpowder or simply google which ever hydrocolloid you need, you will surely find it. Also, some have raised the safety implications of cooking sous vide. If you have actually looked into the book and READ a little you may see the 3-4 pages of sous vide safety with each type of bacteria handled separately. I cannot wait to cook from this book. If you are a home cook and you don't have a vacuum sealer or an immersion circulator (I have neither) then you could simply buy the siploc vacuum bags and use a calibrated thermometer to achieve great results. There is a great description of a "ghetto sous vide" technique in the book Momofuku. Check it out.
I bought this book for my husband, who is a chef, for Christmas. He LOVES this book. It is beautifully photographed and very informative. His restaurant just recently bought a sous vide machine so he was anxious to get some ideas. I would definitely recommend this book for the professional chef.
This volume was given to a chef as a gift. He was pleased to get it, since this is a new and up-and-coming way of preparing food that he wanted to learn about. He said the book is a great learning tool.
First of all I'm going to address the topic of whether or not you need this cookbook. If you are looking to cook meals in 30 minutes, buy Rachel Ray's cookbook and be done with it.
If, on the other hand, you are an experienced chef and are looking for a completely new cooking technique then you are looking in the right place. There is an investment required to get the bare minimum equipment needed but you can buy everything you need for under $250.
In order to cook Sous Vide, you need the following: 1) A PID temperature controler like the SousVideMagic 3rd Gen 1500C which costs $139 plus shipping 2) A rice cooker like the Black & Decker 20-Cup Rice Cooker - Stainless Steel (RC866) for $40 3) A vacuum food sealer like the Reynolds Consumer Produ Handi Vac Starter Kit 00590 for $14 4) A propane torch like the Bernzomatic - Turner Brass Propane Torch Kit (TU100K) for $19 5) A fish tank air bubbler for under $20
That's everything you need except for the food ingedients. Yes, there are some ingedients that you'll need to get by mail order but that's no problem. I'm sure if you're reading this you've ordered stuff from the web before.
There is one thing I'm trying to rationalize and haven't fully come to terms with yet: Is cooking with plastic safe? With the exception of Sous Vide, I NEVER cook my food in contact with plastic. I always think of that high school girl who put some plastic wrap in olive oil, microwaved it and sent it to a lab for testing resulting in some really nasty results.
So why would I cook Sous Vide knowing this... The answer is two-fold: first, I'm not subjecting the plastic to high enough temperatures to cause it to leach too many chemicals into my food and second there's simply no other way to do this.
The other concern is bacterial growth during the cooking process. They get around this by saying to use foods you could eat raw. Hmm... Where do I get beef, chicken or pork that I would consider safe to be eaten raw? Botulism thrives between 90 and 100 degrees Farenheight so stay away from that but other food-born bacterias can survive temperatures up to 155 degrees. Generally, most bacteria can't survive temperatures over 130 degree so I feel safe enough.
Under Pressure was not written for a beginner cook; rather, it's just the opposite. The only cookbook I have that is more complicated is Alinea.
I've made many of the recipes in this book and I've adjusted some of the cooking times to my liking. I like the technique but be prepared to wait a long time (up to 2 days) for your food to cook.
If you were wondering about my equipment list, the PID temperature controller regulates the rice cookier to within 1 degree. The air bubbler helps to circulate the water. The blow torch is used to brown up meat to make it look more like conventionally prepared meals.
"Vacum vin food saver container use those much easier."
I have tried to use those vacum "food saver" type machines but an even easier thing to use that amazon sells is the VacuVin marinating container: [....]
It says you should not cook with it, but you also are not supposed to heat ziplock and food saver bags....unless it spcifically says you can. You can buy special plastic bags for boiling or else the ziplock bags and other plastics can release harmful chemicals into your food (like the banned water bottles last year......if anyone remembers).
But since this container is top rack dishwasher safe, I am assuming it is ok to put into a boiling pot of in heated water without too many ill effects. Can't say I've tried any of the books receipies here as I usually just make up my own....other people have liked them so far as well!
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"Morons"