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Nicholls State University - SPRING 2011 | ||
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 | Under Pressure: Cooking Sous Vide (The Thomas Keller Library) (1st Edition) by Thomas Keller, Harold Mcgee (Introduction) Hardcover, 295 Pages, Published 2008 ISBN-10: 1-57965-351-0 / 1579653510 ISBN-13: 978-1-57965-351-4 / 9781579653514 The ground-breaking under-pressure method, usually called sous vide, involves submerging food for minutes or even days in sealed, airless bags at precisely the temperature required to produce perfect doneness. Flavors and textures unattainable by other cooking methods can also be achieved. The tech | |