For no good reason that I can think of (other than that I am a little bit crazy...), I decided that I should make two Thomas Keller recipes on Sunday.
I also decided that one of them should be from Under Pressure, which it generally considered his least accessible cookbook.
There are a couple reasons for this, not the least of which is the fact that you need $1500 - $2000 of equipment to execute most of these dishes properly.
Most of the recipes are going to make you wish you owned a
chamber vacuum and proper sous vide equipment (e.g. a
thermal immersion circulator or a product like the
SousVide Supreme).
The recipes in Under Pressure seem a little more meticulous than those in The French Laundry Cookbook or Bouchon, but this also means that weights are given for every ingredient, and that’s something I’m a big fan of (because, really, how big is a small leek?).
I’ll talk more about the style of this book – both the maddening and the beautiful sides of it – as it comes up in the cooking below…
For no good reason that I can think of (other than that I am a little bit crazy...), I decided that I should make two Thomas Keller recipes on Sunday. I also decided that one of them should be from Under Pressure, which it generally considered his least accessible cookbook. There are a couple reasons for this, not the least of which is the fact that you need $1500 - $2000 of equipment to execute most of these dishes properly. Most of the recipes are going to make you wish you owned a chamber vacuum and proper sous vide equipment (e.g. a thermal immersion circulator or a product like the SousVide Supreme). The recipes in Under Pressure seem a little more meticulous than those in The French Laundry Cookbook or Bouchon, but this also means that weights are given for every ingredient, and that’s something I’m a big fan of (because, really, how big is a small leek?). I’ll talk more about the style of this book – both the maddening and the beautiful sides of it – as it comes up in the cooking below… 