In Under Pressure" Thomas Keller shows us how sous vide which involves packing food in airtight plastic bags & cooking at low heat achieves results that other cooking methods simply cannot
- in flavour & precision. For example steak that is a perfect medium rare from top to bottom; & meltingly tender yet medium rare short ribs that havent lost their flavour to the sauce. Fish which has a small window of doneness is easier to finesse & salmon develops a voluptuous texture when cooked at a low temperature. Fruit & vegetables benefit too retaining their bright colour while achieving remarkable textures. There is wonderment in cooking sous vide
- in the ease & precision (salmon cooked at 123 degrees versus 120 degrees!) & the capacity to cook a piece of meat (or glaze carrots or poach lobster) uniformly."