Cookbook Profile

What Sous Vide Can Achieve, at a Glance

by Thomas Keller


Most foods can be cooked sous vide with great success, but some foods should not be cooked sous vide. The color of green vegetables—broccoli, asparagus, peas, etc.—is harmed by sous vide. Grains and cereals (rice and pasta, for example) do not benefit in any appreciable way from sous vide. But sous vide can be applied to the majority of food. Here's a rundown of some of sous vide's most important assets.

For Tender Cuts of Meat
For Tough Cuts of Meat
For Fish
For Seafood
For Hard Root Vegetables
For Other Vegetables
For Fruits
Noncooking Techniques
General Kitchen Issues

Buy Under Pressure: Cooking Sous Vide


Under Pressure: Cooking Sous Vide


Cookbook Profile Archive


This page created January 2009