im not too sure if this has been mentioned but there is i believe a spanish book with tips and tequnicks on sous vide cooking aptly named sous vide cuisine by joan roca and salvador brugues. you can definetly find a copy at books for cooks in notting hill. i hope this helps! I am wondering if anybody has sources for recipes for sous-vide cooking - which is to say, cooking done in sealed vacuum bags. It started out in Europe as a means to do large scale cooking - like airline catering - where food is cooked in a factory and reheated elsewhere. the idea was the cooking was done centrally, and reheating done elsewhere/later. Some chefs in the US use it that way - for example for late night food at Las Vegas restaurants so a minimal kitchen staff can prepare it. However, there is a clear trend toward high end chefs using it as a tool in its own right rather than simply a means to centralize cooking. Charlie Trotter gave an interview in a restaurant trade magazine saying that 50% of his plates have at least one component made this way. Daniel Boulud and a number of other chefs are using it. Typically the ingredients are sealed in a plastic bag under vacuum (similar to various home vacuum sealer machines). The bag is then cooked at low temperature - typically at less than boiling (150 degrees), and sometimes even lower. Typical cooking times are long - hours. It is basically a very gentle form of poaching. I have a vacuum sealer machine, and I got some heat proof sealing bags. So I have been experimenting. However, there are very few recipes out there. This is a bit surprising because it is pretty widely used in Europe. So, one would expect there to be more recipes or even information of a general nature. There is one book on the topic from Amazon - it is very expensive, and utterly worthless - it is more about industrial processes and gives few if any details. Art Cullinaire had an issue with several recipes in it in Spring 2002 - for example: http://www.findarticles.com/cf_dls/m0JAW/2...457/print.jhtml On eGullet, the only references seem to be to restaurants that use it - like Trio near Chicago. My questions are does anybody: - Have any recipes themselves? - Know of other sources (books, magazines, web sites)?
