Under pressure
by Thomas Keller · first published 2008
2mentions
1recommended by
2HN commenters
2014–2015first – last mentioned
50% recommend50% neutral
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According to Thomas Keller's sous vide book Under Pressure, 144.5F/62.5C is the ideal sous vide temp. He's not the type to be wrong about this.
on “The Hard Truth About Boiled Eggs (2014)” ↗…cooker. "Sous-vide" means "in vacuum" and usually you combine low temperature controlled long time cooking with low pressure. A book from Thomas Keller about sous vide cooking: http://www.amazon.com/Under-Pressure-Cooking-Sous-Vide/dp/15...
on “For my final project I built a sous-vide immersion cooker” ↗