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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讀後感
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用戶評價
So beautiful and delicious, yet so much time and work... Unless you are devoted to cooking, this isn't practical.
评分對試驗Sous vide有些幫助 但是食材區彆比較大的情況下 溫度和時間都是參考 還是得自己做試驗確定適應國內的食材
评分為啥紐約市認為shell fish按照低溫水浴會發生安全問題？
评分為啥紐約市認為shell fish按照低溫水浴會發生安全問題？
评分對試驗Sous vide有些幫助 但是食材區彆比較大的情況下 溫度和時間都是參考 還是得自己做試驗確定適應國內的食材
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