Under Pressure: Cooking Sous Vide by Thomas Keller
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Book Reviews of Under Pressure: Cooking Sous Vide
Book Review: Great ideas, not able to execute in the home kitchen (yet)
Summary: 4 Stars
Thomas Keller is the author of 3 of my favorite cookbooks. This, the last one, is the least accessable to the home chef. Home sous vide is unavailable today, but I am sure there will be a unit available for home use soon. Right now the book is more of a beautiful coffee table book. It's like a book on fine furniture: I'm not going to build any, but I can appreciate the design and construction.
The idea of cooking sous vide is a terrific one. Some of Keller's recipes are still good using more basic equipment (such as a Ziplock vacuum sealer and a crock pot set to warm).
Book Review: PID recirculating bath heater temperature controllers for under 200 bucks
Summary: 4 Stars
Don't be afraid of trying the Sous Vide technique because you lack the hot water recirculating bath equipment. You can buy this equipment used from various scientific equipment web sites and also eBay. Just be sure to clean and decontaminate the used gear carefully before using. As any water bath will rapidly grow up a potent brew of algae and potentially more pathogenic microorganisms, be sure to clean and use a bacteriosatic agent in the water bath during use as well. That would most likely be a chlorine based disinfectant for the stainless steel versions of the recirculator.Book Review: Excelent guide of sous vide technique
Summary: 4 Stars
I think Thomas Keller try to give us an excellent guide of techniques of cooking sous vide, its ok, but i think exist better guides of cooking sous vide like Joan Roca's book called vacio, but Keller version its almost incredible, the recipes are great, but I wish the that the book has more photographs of the recipes, the cuisine of Keller its great, and give us great techniques like the foie gras. Congratulations to Keller and his team.Book Review: Fantastic book for sous-vide cooks
Summary: 4 Stars
An excellent book on why you want to cook sous-vide with professional insights, and useful hands-on information on precise temperature control on many commonly used food products.
For home cooks, it does not offer other alternative ways to cook sous-vide with less expensive sous-vide equipment like Foodsaver and SousVideMagic/Rice cooker.
Great books and well worth the money!!
Book Review: Great book but for the pro
Summary: 4 Stars
You need the equipment - not cheap and easy
But some great techniques and recipes as always
time/tempeature variables provided which is fantastic
only drawback for me the use of this chemical meat-glue, Keller claims it is natural
but it smells too much the lab for me, otherwise 5 stars