Under Pressure

Under Pressure

A leading chef explains the techniques of cooking under pressure and how to use the optimum cooking temperature to achieve spectacular culinary results, presenting a collection of never-before-published recipes from his landmark restaurants for meat, fish, shellfish, fruits, vegetables, and more.

Sous Vide for the Home Cook

A primer on the sous vide cooking technique, including time and temperature tables and over 200 tested and delicious recipes for cooking eggs, meat, fish, poultry, game, vegetables, fruits, and desserts.


Principles of Modified-Atmosphere and Sous Vide Product Packaging

Principles of Modified-Atmosphere and Sous Vide Product Packaging

This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications. The use of these technologies with all applicable food product categories is examined. The authors are specialists in these preservation/packaging methods from North America and Europe. All significant aspects are examined including processes and materials, applications, microbiological control, and regulations and guidelines. Topics of...

The Everything Guide to Cooking Sous Vide

The Everything Guide to Cooking Sous Vide

Try cooking under pressure! Crisp, vibrant vegetables. Meltingly tender meats. Soft poached eggs. Creating a perfectly cooked meal is easy when using the sous vide method. Sous vide means cooking "under vacuum," literally in a vacuum-sealed bag in a temperature-controlled water bath. When cooking foods under careful temperature control, you get incredible results--no overdrying, no burning, no undercooking, and no mess! Complete with 150 mouthwatering sous vide recipes including: Eggs...

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Special Report: SĒR Steak + Spirits + Taittinger is Delicious

The most pleasurable pairing came by way of the Taittinger Brut Prélude Grand Crus and Maulsby’s Jidori chicken. Prepared sous vide at one hundred fifty-two degrees for four hours, and then quickly grilled over hot mesquite, the breast displayed a light ...

First Look at Les Ba’get Vietnamese Cafe in Montrose

We’ve even had some repeat customers already,” he says. After one bite of the Les Ba’get 24-hour sous vide pork belly banh mi, I already know for a fact that I'll be among those many repeat customers. Les Ba’get is a play on the French “Les ...

Pinoy beefsteak taken to its ultimate conclusion at collaborative dinner

but rendered meltingly soft from 24 hours in a sous-vide. Red onions and garlic had been cooked in an oven, the onions caramelized and still crisp but with the flavor distilled and concentrated; the garlic had been softened and tempered into a creamy paste.

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