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OT: Advanced Hot Tubbing
Charleston Dave
Posts: 571
If anybody out there is interested in advanced sous vide, a new cookbook by Thomas Keller has just been released, Under Pressure: Cooking Sous Vide.
My review of it on Amazon is here.
My review of it on Amazon is here.
Comments
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I've never heard of a cookbook being considered an Instant classic before!
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Good review! My only experience with sous vide cooking is watching them do it on Iron Chef. :laugh: I've always been intrigued by it though... that is, until I saw the price tag on some of that equipment!
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Crimsongator wrote:I've never heard of a cookbook being considered an Instant classic before!
Sure! Just add water...ideally at 148.2ºF for 55 minutes.
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CD,
Sous-vide is a cooking method. It is not the same as hot-tubbing.
SteveSteve
Caledon, ON
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