Reddit reviews Under Pressure: Cooking Sous Vide (The Thomas Keller Library)

We found 11 Reddit comments about Under Pressure: Cooking Sous Vide (The Thomas Keller Library). Here are the top ones, ranked by their Reddit score.

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11 Reddit comments about Under Pressure: Cooking Sous Vide (The Thomas Keller Library):

u/[deleted] · 10 pointsr/food

The process is called sous-vide. It's a fairly new technique and only began making its way into high-end restaurants a few years ago. Thomas Keller wrote a book on it, which is valuable because it's one of the few on the subject that are available in English.

At the high end, sous-vide is done with chamber sealers and immersion circulators, a setup that costs thousands of dollars but is extremely precise.

At the enthusiast level, sous-vide can be done with a rice cooker, a PID controller, and a vacuum sealer. Setup cost ~$300.

At the low end, you can work with a thermometer and a pot. This approach is the easiest way to get started, but it's very limited. Sous-vide eggs, for example, need temperature accuracy within 2 degrees for 75 minutes, something that is too difficult to do manually. Sous-vide short ribs are great because you can cook them rare (impossible with conventional methods) but that means holding the ribs at about 135 degrees F... for ~40 hours. It's fun to try it out with salmon because you get a texture that is unique to the technique, but there's a lot more to play around with once you spring for the home setup.

u/extra_magic_tacos · 4 pointsr/Cooking

Thomas Keller has a cookbook called Under Pressure that's good. It's aimed at professionals, but it's perfectly accessible for home cooks as well. There's a big section on food safety that's on the scary side. (I keep waiting for the first round of sous vide botulism deaths)

And there's a web site called chefsteps that puts out a lot of sous vide articles and video tutorials. Highly recommended.

And this.

HTH

Obligatory edit: My first gold! Yay! Thank you, whoever that was! You made my day!

u/sprunkiely · 3 pointsr/AskCulinary

u/headyyeti · 3 pointsr/sousvide

Don't take everything as fact but Thomas Keller's Under Pressure is pretty good.

u/mouse_roy · 3 pointsr/Chefit

Get the book Under Pressure. Literally a Bible full of info on the machines themselves and the technique. Also a huge wealth of recipes with cook times and temperatures for nearly everything you'd need.

Under Pressure: Cooking Sous Vide (The Thomas Keller Library) https://www.amazon.com/dp/1579653510/ref=cm_sw_r_cp_api_voa8yb3VJXAHS

u/whilenoteof · 3 pointsr/sousvide

Under Pressure by Thomas Keller.

u/mynameisnotspecial · 1 pointr/foodhacks

There's a great sous vide cook book called Under Pressure: Cooking Sous Vide that has a bunch of stuff at the back about cooking times and temperatures. The book is pretty expensive, but alot of those charts are available in the preview on amazon.

u/MikeRulezdOOd · 1 pointr/sousvide

Thomas Keller - Under Pressure

u/BadFootwear · 1 pointr/DotA2

If someone is really into sous-vide technique, these guys are amateurs compared with Thomas Keller.

https://www.amazon.com/Under-Pressure-Cooking-Thomas-Library/dp/1579653510

Worth the read if you're into this kind of thing.

u/aragost · 1 pointr/italy

Modernist cuisine at home o se hai il grano, Modernist cuisine

Under Pressure

Meat

quanto arriverà (ancora senza data né titolo definitivo) il libro di Dave Arnold sulla carne rischia di essere anche quello imperdibile

come sempre, esplorare i related può darti anche altre idee validissime.

u/wildjurkey · -2 pointsr/sousvide

http://www.amazon.com/Under-Pressure-Cooking-Sous-Vide/dp/1579653510/ref=sr_1_1?ie=UTF8&amp;qid=1407685834&amp;sr=8-1&amp;keywords=under+pressure+keller