Under Pressure: Cooking Sous Vide
by Thomas Keller
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Book Reviews of Under Pressure: Cooking Sous Vide
Book Review: Cooking Sous vide for home kitchens?!!!
Summary: 1 Stars
I was so excited to see this book and thought "finally someone wrote a cook book on Sous Vide for the home foodie,"Alas but my hopes were dashed!!! Why doesn't someone with expertise write one for us at home? We love to cook, we "get it" and we have tried with all sorts of home appliances and digital meters to achieve Sous Vide at home. You know if Rachel Ray can get sauce pans and knives made and sold in the color orange, why can't someone get a home appliance for Sous Vide??? Really we are out here ready and willing to buy one that doesn't take an arm and a leg and a trust fund to purchase!!! All we want to do is enjoy the same benefits that a restaurant does but on a smaller scale with our own ideas and some really great recipes. So how about it someone with an insider ability? A two-fer, a cook book AND an appliance by 2010!!!Book Review: Cooking in plastic is healthy for you(sarcasm)
Summary: 1 Stars
I have a huge amount of respect for Thomas Keller but Im very disapointed in him for jumping on this culinary bandwagon trend. For one of the top chefs in the world to not pay attention to all the reports of negative affects of heating plastic in a food cooking setting, especially since the food is vacuum packed, so toxic chemicals leaving the plastic have only one place to go- where?... Directly into the food being served! Chef Keller has gotten behind so many great movements in American culinary trends that I really do appreciate. But frankly I am angered at him for getting behind this unresponsible and toxic trend. I hope his next book does not highlight the benefits of DDT as a pesticide in home gardens. Maybe he'll highlight the wonders of microwave cooking or how teflon pans are ecologically responsible and healthy for people.Book Review: A beautiful book, and Keller's best one yet
Summary: 5 Stars
This book isn't really designed for the home cook. When Thomas Keller first published his French Laundry cookbook, he made a concerted effort to make it useful to amateurs and home cooks. But the very topic of Under Pressure precludes that. Few people have vacuum sealing machines and few can deal with simmering water at a constant temperature.
That being said, for the more passionate and professional cooks who might buy this, they'll be happy to know that this book is far better than either the French Laundry or Bouchon cookbooks. Recipes are better structured, more photographs are included, and it makes the imagination run wild.
Most importantly, for any chef who uses sous vide techniques, Keller offers a wealth of information, including a chart of times and temperatures, which is quite invaluable.
Book Review: Vacum vin food saver container use those much easier.
Summary: 5 Stars
I have tried to use those vacum "food saver" type machines but an even easier thing to use that amazon sells is the VacuVin marinating container:
[....]
It says you should not cook with it, but you also are not supposed to heat ziplock and food saver bags....unless it spcifically says you can.
You can buy special plastic bags for boiling or else the ziplock bags and other plastics can release harmful chemicals into your food (like the banned water bottles last year......if anyone remembers).
But since this container is top rack dishwasher safe, I am assuming it is ok to put into a boiling pot of in heated water without too many ill effects.
Can't say I've tried any of the books receipies here as I usually just make up my own....other people have liked them so far as well!
Book Review: Incredible
Summary: 5 Stars
I don't normally review stuff on Amazon, but I felt compelled to for Thomas Keller's latest - "Under Pressure" is an amazing book.
I hesitate to consider this a cook book - in order to prepare most of the recipes described, a home cook will have to purchase close to $3000 of special sous vide equipment. What it is though is a fantastic reference, and introduction to the world of sous vide cooking.
In order to fully appreciate the content Thomas Keller provides, it helps to have a solid foundation of culinary knowledge, but the information is presented so clearly and organized so well, that anyone could pick this up and enjoy it.
Very highly recommended.