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Under Pressure


Cooking Sous Vide

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Forfatter   Keller, Thomas
Originaltitel
Oprindeligt udgivet i USA
Original udgivet 2008
Oversættelse
Forlag Artisan
Udgivet 2008
Udgave 1
Illustrationer Deborah Jones
Sider 296
ISBN 978-1-57965-351-4
Bognummer 319
 
Side Opskrifter Opskriftsforfatter
269 Acidulated Water
45 Adrià, Ferran
166 Air-Cured Wagyu, Treviso Leaves, Compressed Asian Pear, and Whipped Pine Nut Oil
79 Almonds, green, how to peel
64, 65 Almonds, Marcona, puree
124-25, 126 Almonds, Marcona, Squab with Piquillo Peppers, Fennel, and Medjool Date Sauce
208-9 Andante Dairy Acapella, Compressed Silverado Trail Strawberries, and Sicilian Pistachio Sable
92-93, 94 Anguille a la Japonaise (eel Japanese-style)
148 Apple balls (Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette)
104, 105 Apple(s): Applesauce
146, 148, 149 Apple(s): Balls
230 Apples (Génoise aux pommes, candied apples, ginger custard, milk jam, apple sorbet, and apple chips)
52 Artichokes (Globe Artichokes á la Barigoule, Spring Garlic, Flat-Leaf Parsley, and Shaved Serrano Ham)
266 Artichokes: Barigoule
56 Artichokes: Chinese (Crosnes)
53, 269 Artichokes: how to trim
50-51 Artichokes: Puree of Sunchoke Soup with Arugula Pudding and Pickled Radishes
55 Artichokes: violet
50 Arugula Pudding
87 Asparagus (St. Peter's Fish with Black Truffle Mousse, White Asparagus, and Mousseline)
69 Asparagus: Green, Soft-Boiled Hen Egg with Crème Fraiche aux Fines Herbes, Butter-Fried Croutons and
112-13 Asparagus: Hobbs' Applewood Smoked, Rouelle of Four Story Hills Farm Poularde Wrapped in Swiss Chard with Pruneaux d'Agen and
66-67 Asparagus: White, with Field Rhubarb and Black Truffle Coulis
92, 93 Avocado Coulis
112-13 Bacon: Emulsion
33-35 Bacteria
160-61 Bagna Cauda Sauce
2 Bain-marie
43049 Balance
228 Balsamic Foam, White
234, 235 Balsamic Reduction
250 Banana anglaise (Vanilla, Chocolate, and Cashew Ice Cream with Banana Anglaise, Chocolate Crémeux, Waffle Tuile, and Gastrique de Cepa Viejo ('Ice Cream Sandwich'))
224 Banana sherbet (Peanut Butter Mousse with Caramelized Bananas, Banana Sherbet, Chocolate Pudding, and Cacao Nib Coulis)
250, 252 Banana(s): Anglaise
223, 225 Banana(s): Caramelized
223-25 Banana(s): Mousse
194, 195 Banana(s): Puree
223, 224-25 Banana(s): Sherbet
223-25 Banana(s): Tuiles
144, 145 Barigoule Emulsion
269 Basics: Acidulated Water
269 Basics: artichokes, trimming
257-58 Basics: Beef Stock
261 Basics: Beurre Manié
261-62 Basics: Beurre Monte
262 Basics: Beurre Monte Bath for Lobster
268 Basics: big-pot blanching
261 Basics: Bordelaise Sauce
263 Basics: Bread Crumbs, Dried
262 Basics: Brioche
263 Basics: Carrot Powder
266 Basics: Cherry Tomatoes, Roasted
257 Basics: Chicken Stock
264 Basics: Citrus Powder
261 Basics: Clarified Butter
266 Basics: Cuisson
267 Basics: Curry Oil
259 Basics: Duck Consommé
258 Basics: Duck Stock
258 Basics: Duck Stock, Reduced
265 Basics: Duck Tongue
267 Basics: Foie Gras Cure
26-27 Basics: for cooking meats
269 Basics: herb sachets
260 Basics: Lamb Sauce
256-57 Basics: Lamb Stock
270 Basics: lobsters, preparing
259 Basics: Mushroom Stock
270 Basics: parchment lids
263 Basics: Pasta Dough for Extruding
262-63 Basics: Pasta Dough for Rolling
266-67 Basics: Pearl Onions, Glazed
263 Basics: Pepper Confetti
267 Basics: Poaching Liquid
265 Basics: Pork Belly
260 Basics: Quick Sauces
270 Basics: Rendered Fat
267 Basics: Simple Syrup
263 Basics: Tomato Powder
255 Basics: Veal Stock
265 Basics: Veal Tongue
260 Basics: Vegetable Stock
255-56 Basics: White Veal Stock
101 Bass (Double chop of striped bass belly en persillade, black-eyed peas, and whole-grain mustard sauce)
164 Beef sirloin (Sirloin of Prime Beef, Spring Garlice Cloves, Glazed Carrots, Cépes, Bone Marrow, and Bordelaise Syrup)
96, 97 Beef: Borscht Sauce
263 Beet(s): Powder
215, 216 Beet(s): Reduction
16, 18-19, 171, 178 Benno, Jonathan
208-9 Berry(ies): Compressed Silverado Trail Strawberries, Andante Dairy Acapella, and Sicilian Pistachio Sable
3, 13, 15 Bertholon, Gerard
261 Beurre Manié
21, 268 Big-pot blanching
141, 142-43 Blanquette de Veau
13-15, 19 boil in a bag' cooking
261 Bordelaise Sauce
14 Borel, Jacques
96, 97 Borscht Sauce
33, 34 Botulism
13, 31, 36, 207 Bouchon
3, 13, 15 Boulud, Daniel
242 Braised pineapple (Sauvignon-Blanc-Braised Golden Pineapple with White Chocolate Snowflakes, Cilantro Coulis, and Passion Fruit Gelée)
173-74 Braised Veal Cheeks, Puree of Yukon Gold Potatoes, Serrano Ham, and Black Truffles (Veal Cheeks Zingara)
175 Bread(s): Herbed Crumbs
134-35 Bread(s): Pistachio Crumbs
120-21 Bread(s): Rye Melba Toast
120, 180, 182, 265 Brine
262 Brioche: basic recipe
69 Brioche: Butter-Fried Croutons
180-81 Brioche: Corned Beef Tongue Pain Perdu
214 Brioche: Jasper Hills Winnemere Croquante
212, 213 Brioche: Tellicherry Pepper Melba Toast
269 Brunoise
82-83 Butter-Poached Maine Lobster Tail, Hen-of-the-Woods Mushrooms, Bone Marrow, Sweet Carrots, and Pearl Onions
261 Butters: Beurre Manié
261 Butters: Clarified
44 Butters: Diane St. Claire
175 Cabbage: Canora, Marco
120-21 Cabbage: Coleslaw
214 Cabbage: Savoy, Pan-Roasted
96-97 Cabbage: with Herb Spaetzle
182 Calf's heart (Confit of Calf's Heart, Toasted Pecans, Baby Turnips, Bing Cherries, and Cherry-Wood­Aged Balsamic Vinegar)
186 Calf's liver (Milk-Poached Calf's Liver, Caraway-Glazed Cipollini, Granny Smith Apple, Dijon Mustard, and Sauce Laurier)
88, 89 Caper Vinaigrette
218 Carrot buttons (Sweet Garden Carrot Cake, Cream Cheese Icing, Candied Walnut Crunch, Black Raisin Coulis, Carrot Buttons, Indonesian Cinnamon Ice Cream, and Gelée de Carotte et sa Poudre)
218, 219 Carrot(s): Buttons
267 Carrot(s): Glazed
263 Carrot(s): Powder
250 Cashew ice cream (Vanilla, Chocolate, and Cashew Ice Cream with Banana Anglaise, Chocolate Crémeux, Waffle Tuile, and Gastrique de Cepa Viejo ('Ice Cream Sandwich'))
212 Cauliflower (White Sesame Nougatine with Sesame Oil Sable, Plums, Golden Gooseberries, and Jasmine Rice Sherbet)
114, 116 Celery Root Puree
114 Celery root puree (Chestnut-Stuffed Four Story Hills Farm Chicken with Honey-Poached Cranberries and Honey-poached cranberries)
80-81 Celery: Butter-Poached Maine Lobster, Tomato Pain Perdu, and 'Russian Dressing'
201-03 Chaud-Froid of Moulard Duck Foie Gras, Musquée de Provence, Pomegranate Seeds, Mizuna Leaves, and Gingerbread Puree
208-9 Cheese: Andante Dairy Acapella, Compressed Silverado Trail Strawberries, and Sicilian Pistachio Sable
218, 219 Cheese: Cream Cheese Frosting
214 Cheese: Jasper Hills Winnemere Croquante, Confit Potato, Pan-Roasted Savoy Cabbage, and Blis Maple Syrup
239 Cherry jam (Madagascar Vanilla bean cake, morello cherry ice cream, italian pistcahio coulis, kirsch foam, and cherry jam)
182, 183 Cherry(ies): Bing, Poached
239-41 Cherry(ies): Gelée de Cerises
239-41 Cherry(ies): Macerated
114-16, 117 Chestnut-Stuffed Four Story Hills Farm Chicken with Honey-Poached Cranberries and
114 Chestnut(s): Glazed
116 Chestnut(s): how to peel
114 Chicken (Chestnut-Stuffed Four Story Hills Farm Chicken with Honey-Poached Cranberries and Honey-poached cranberries)
114-16, 117 Chicken: Chestnut-Stuffed Four Story Hills Farm, with Celery and Honey-Poached Cranberries
114-15 Chicken: mousse
257 Chicken: Stock
39 Chinois
250 Chocolate ice cream (Vanilla, Chocolate, and Cashew Ice Cream with Banana Anglaise, Chocolate Crémeux, Waffle Tuile, and Gastrique de Cepa Viejo ('Ice Cream Sandwich'))
223, 225 Chocolate: Pudding
250, 252 Chocolate: Sable Dust
264 Chorizo: basic recipe
242, 243 Cilantro Coulis
218 Cinnamon ice cream (Sweet Garden Carrot Cake, Cream Cheese Icing, Candied Walnut Crunch, Black Raisin Coulis, Carrot Buttons, Indonesian Cinnamon Ice Cream, and Gelée de Carotte et sa Poudre)
218, 219 Cinnamon, Indonesian, Ice Cream
186 Cipollini ( (Milk-Poached Calf's Liver, Caraway-Glazed Cipollini, Granny Smith Apple, Dijon Mustard, and Sauce Laurier)
60 Cipollini Onions (Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise)
264 Citrus Powder
33, 34, 35 Clostridium botulinum
268 Cocoa Syrup
16 Colicchio, Tom
95-97 Columbia River Wild Sturgeon Confit a la Minute, Herb Spaetzle, Heirloom Beets, Dill 'Mousse,' and Borscht Sauce
36 Combination oven ('combi')
31 Compression
182-83, 185 Confit of Calf's Heart, Toasted Pecans, Baby Turnips, Bing Cherries, and Cherry-Wood­Aged Balsamic Vinegar
198 Confit of Duck gizzards (Salade Gourmande)
192-93 Confit of Moulard Duck Foie Gras with Vegetables à la Grecque
96-97 Confits: Columbia River Wild Sturgeon a la Minute
198, 199 Confits: Duck Gizzards
88, 89 Confits: Lemon
156, 157-58, 159 Confits: Pork Leg and Shoulder
214 Confits: Potato
5, 11, 27 Consistency
31, 32 Cooking techniques
138 Corn budding (Sirloin of Devil's Gulch Ranch Rabbit Wrapped in Hobbs' Applewood Smoked Bacon with Summer Succotash and corn 'Pudding')
48 Corn soup (Sweet Corn Soup with Summer Succotash and Pork Belly Dumplings)
180-81 Corned Beef Tongue Pain Perdu, Watercress Leaves, Horseradish Mousse, and Oven- Roasted Tomatoes
92, 93 Coulis: Avocado
218, 219 Coulis: Black Raisin
66-67 Coulis: Black Truffle
215-16 Coulis: Blue Apron Goat Cheese
223, 225 Coulis: Cacao Nib
242, 243 Coulis: Cilantro
124, 125 Coulis: Piquillo Pepper
11, 18-23, 31 craft, of cooking
114-17 Cranberries, Honey-Poached, Chestnut-Stuffed Four Story Hills Farm Chicken with Celery and
218-219 Cream Cheese Frosting
208-209 Crème fraîche: Andante Dairy Acapella
69 Crème fraîche: aux Fines Herbes, Soft-Boiled Hen Egg with Green Asparagus, Butter-Fried Croutons and
96-97 Crème fraîche: Dill 'Mousse'
180-81 Crème fraîche: Horseradish Mousse
56 Crosnes (Globe Artichokes, Sunchokes, Crosnes, Meyer Lemon Suprémes, Castelvetrano Olives, and Trappitu Extra Virgin Olive Oil (Artichauts en Vierge))
50, 51 Croutons
13, 15 Cryovac
44 Cucumber(s): Compressed-Red Onion Relish
13, 15 Cucumber(s): Cuisine Solutions
52, 266 Cuisson (cooking liquid)
5 Curiel, Zion
267 Curry Oil
178-79 Curry-Infused Veal Sauce
207 Custards
74 Cuttlefish (Tagliatelle' of Cuttlefish and Hawaiian Heart of Peach Palm, White Nectarine, Sweet Pepper Confetti, and Vinaigrette a l'Encre de Seiche)
155-59 Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato 'Mille-Feuille'
208-9 Desserts: Andante Dairy Acapella, Compressed Silverado Trail Strawberries, and Sicilian Pistachio Sable
207 Desserts: categories of
223-25 Desserts: Peanut Butter Mousse with Caramelized Bananas, Banana Sherbet, Chocolate Pudding, and Cacao Nib Coulis
99-101 Double chop of striped bass belly en persillade, black-eyed peas, and whole-grain mustard sauce
120 Duck (Liberty Pekin Duck Breast, Coleslaw, Rye Melba Toast, and 1000 Island Gastrique)
122-23 Duck: Confit of Liberty Pekin Leg, Pommes Sarladaise, Fried Hen Egg, and Frisée Salad
198-99 Duck: Gizzards, Confit of
120-21 Duck: Liberty Pekin Breast, Coleslaw, Rye Melba Toast, and 1000 Island Gastrique ('Pastrami')
33-34 E. coli
122-23 Egg(s): Hen, Fried, Confit of Liberty Pekin Duck Leg, Pommes Sarladaise, Frisée Salad and
69 Egg(s): Hen, Soft-Boiled, with Green Asparagus, Crème Fraiche aux Fines Herbes, and Butter-Fried Croutons
106 Eggplant, preparation as garnish
69 Eggs (Soft-boiled hen egg with green asparagus, crème fraîche aux fines herbes, and butter-fried croutons)
234-36 English Cucumber Sorbet with Compressed Melons, Yogurt Cream, and Olive Oil Biscuit
39 Equipment: chinois
36 Equipment: combination oven ('combi')
38 Equipment: digital scale
7, 9, 13, 27, 36 Equipment: immersion circulators
282 Equipment: sources for
8-9, 28, 39 Equipment: vacuum packers
178, 270 Fat, rendered
64 Fennel (Caramelized Fennel, Marcona Almonds, Navel Orange Confit, Caraway Seeds, and Fennel Puree)
124 Fennel (Squab with Piquillo Peppers, Marconna Almonds, Fennel, and Medjool Date Sauce)
64 Fennel Puree (Caramelized Fennel, Marcona Almonds, Navel Orange Confit, Caraway Seeds, and Fennel Puree)
27, 73 Fish and shellfish: cooking of
99-101 Fish and shellfish: Double Chop of Striped Bass Belly en Persillade, Black-Eyed Peas, and Whole- Grain Mustard Sauce
76, 78-79 Fish and shellfish: Grilled Octopus Tentacles, Chorizo, Fingerling Potatoes, Green Almonds, and Salsa Verde
13 Five Leaf label
202 Foie gras (Chaud-Froid of Moulard Duck Foie Gras, Musquée de Provence, Pomegranate Seeds, Mizuna Leaves, and Gingerbread Puree)
192 Foie gras (Confit of Moulard Duck Foie Gras with Vegetables à la Grecque)
194 Foie gras (Poached Moulard Duck Foie Gras, Concord Grapes, Celery, Salted Virginia Peanut Nougatine, Banana Puree, and Pedro Ximenez Sherry Vinegar)
198 Foie gras (Salade Gourmande)
196 Foie gras (Sauternes-Poached Moulard Duck Foie Gras, Tahitian Vanilla Beans, Braised Radishes, and Purslane)
267 Foie gras: Cure
207, 202-3 Foie gras: Moulard Duck, Chaud-Froid of, Musquee de Provence, Pomegranate Seeds, Mizuna Leaves, and Gingerbread Puree
198-200 Foie gras: Salade Gourmande
212-13 Fourme d'Ambert, Pan-Roasted Cauliflower, Anjou Pear Puree, and Tellicherry Pepper Melba Toast
10, 11, 12-13, 16, 17, 36, 38, 180, 234, 242, 284 French Laundry, The
177-79 Fricassee of Veal Kidney with Black Trumpet Mushrooms, Salsify, Brussels Sprouts, and Curry-Infused Veal Sauce
178-79 Fricassee of Veal Kidney with Black Trumpet Mushrooms, Salsify, Brussels Sprouts, and Curry-Infused Veal Sauce
188-89, 191 Fried Pig's Tails, French-Cut Romano Beans, Deviled Quail Egg, and Sauce Ravigote
33-35 Fruits: bacteria
31 Fruits: compression
31, 32 Fruits: cooking
27, 207 Fruits: cooking of
27 Fruits: for cooking fish
27 Fruits: for cooking fruits
27 Fruits: for cooking seafood
27 Fruits: for cooking vegetables
27 Fruits: general kitchen issues
36 Fruits: in commercial kitchens
38 Fruits: in home kitchens
27, 31 Fruits: marination
27 Fruits: noncooking techniques
43 Fruits: oxidation of
28-29 Fruits: pressure
32-35 Fruits: safety issues
32 Fruits: sealing
20, 24-39 Fruits: specific fruits fundamentals
30, 32 Fruits: storage
29 Fruits: temperature
29 Fruits: time
39 Fruits: tips
144, 145 Garlic: Caramelized
266 Garlic: Roasted, Puree
164-65 Garlic: Spring, Cloves of
250, 252 Gastrique de Cepa Viejo
15 Gault, Henri
271 Gelatin, about
230 Génoise aux pommes, candied apples, ginger custard, milk jam, apple sorbet, and apple chips
230-31, 233 Génoise aux Pommes, Candied Apples, Ginger Custard, Milk Jam, Apple Sorbet, and Apple Chips (Dégustation des Pommes)
230-31, 233 Ginger
230 Ginger (Génoise aux pommes, candied apples, ginger custard, milk jam, apple sorbet, and apple chips)
230-31, 233 Ginger Custard
202, 203 Gingerbread Puree and Crumbs
147-49 Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette
13, 14, 15, 29 Goussault, Bruno
194, 195 Grapes, Concord, Pickled
68 Gratin of Salsify, Black Trumpet Duxelles, and Preserved Meyer Lemon Glacage
104, 105 Green, Jelly
173, 174 Ham, Serrano: and Truffle Salad
198, 199 Hazelnut(s): Candied
250, 251 Hazelnut(s): Chocolate
218, 219 Hazelnut(s): Indonesian Cinnamon
239-41 Hazelnut(s): Morello Cherry
250, 251 Hazelnut(s): Vanilla
182-83, 185 Heart, Calf's, Confit, Toasted Pecans, Baby Turnips, Bing Cherries, and Cherry-Wood­Aged Balsamic Vinegar
2 Heat, in cooking
39 Herb sachets
269 Herb: basic directions
39, 43 Herbs
35 Herrmann, Rory
13 Hills Bros. coffee
82-83 Homard au Vin (Butter-Poached Maine Lobster Tail, Hen-of-the-Woods Mushrooms, Bone Marrow, Sweet Carrots, and Pearl Onions)
31, 207 Hopper, Mark
180, 181 Horseradish Mousse
35 Ice bath
250, 251 Ice cream: Cashew
7, 9, 13, 27, 36 Immersion circulators
282-83 Ingredients, sources for
11 Inspiration
246, 247 Jasmine Rice Sherbet
246 Jasmine rice sherbet (White Sesame Nougatine with Sesame Oil Sable, Plums, Golden Gooseberries, and Jasmine Rice Sherbet)
214 Jasper Hills Winnemere Croquante, Confit Potato, Pan-Roasted Savoy Cabbage, and Blis Maple Syrup
104, 105 Jelly, Green Apple
178 Kidney: how to render fat from
175 Klinger, Anna
114 Knell, Devin
160 Lamb saddle (Medallions of Elysian Fields Farm Lamb Saddle, Garden Vegetables, and Bagna Cauda Sauce)
160-61 Lamb: Elysian Fields Farm, Saddle, Medallions of, Garden Vegetables, and Bagna Cauda Sauce
160-61 Lamb: Elysian Fiuelds Farm, Saddle, Medallions of, Garden Vegetables, and Bagna Cauda Sauce
256-57 Lamb: Stock
16, 20-21, 171 Lee, Corey
88, 89 Lemon(s): Confit
68 Lemon(s): Meyer, Preserved Glacage
264 Lemon(s): Preserved
120-21 Liberty Pekin Duck Breast, Coleslaw, Rye Melba Toast, and 1000 Island Gastrique
9, 39 Liquid ingredients, in sous vide cooking
33, 35 Listeria
186 Liver: soaking
80 Lobster (Butter-poached Maine Lobster, Tomato Pain Perdu, celery, and 'Russian Dressing')
262 Lobster: Beurre Monté Bath for
270 Lobster: preparing
239 Macarated cherries (Madagascar Vanilla bean cake, morello cherry ice cream, italian pistcahio coulis, kirsch foam, and cherry jam)
88 Mackerel (Spanish Mackerel and Serrano Ham en Brioche, Capers, Piquillo Peppers, and Lemon Confit)
239-41 Madagascar Vanilla Bean Cake, Morello Cherry Ice Cream, Italian Pistachio Coulis, Kirsch Foam, and Cherry Jam
239 Madagascar Vanilla bean cake, morello cherry ice cream, italian pistcahio coulis, kirsch foam, and cherry jam
44 Marinated Toy Box Tomatoes with Compressed Cucumber-Red Onion Relish, Toasted Brioche, and Diane St. Claire Butter
27, 31 Marination
80 Marmalade, Tomato
34 Meats: contamination of
6-8, 26-27, 111 Meats: cooking of
160-61 Meats: Medallions of Elysian Fields Farm Lamb Saddle, Garden Vegetables, and Bagna Cauda Sauce
26, 111 Meats: tender cuts of
26-27 Meats: tough cuts of
230, 231, 233 Milk Jam
186-187 Milk-Poached Calf's Liver, Caraway-Glazed Cipollini, Granny Smith Apple, Dijon Mustard, and Sauce Laurier
18 Molecular gastronomy
104 Monkfish liver (Torchon of Monkfish Liver with Green Apple Jelly and Ossetra Caviar)
74 Mood, John
261 Mornay Sauce
239 Morrello cherry ice cream (Madagascar Vanilla bean cake, morello cherry ice cream, italian pistcahio coulis, kirsch foam, and cherry jam)
68 Mushrooms: Black Trumpet Duxelles, Gratin of Salsify, Preserved Meyer Lemon Glasage and
17 Müller, Eberhard
228 Napa Valley Summer Berry Consommé with Chaput St. Mauré du Manoir Sorbet and White Balsamic Foam
35 NAACP plan
78 Octopus (Grilled Octopus Tentacles, Chorizo, Fingerling Potatoes, Green Almonds, and Salsa Verde)
106 Olive-Oil-Poached Bluefin Tuna, Jacobsen's Farm Tomatoes en Vierge, Toasted Pine Nuts, Niçoise Olives, and Basil Seeds
130-31, 133 Onion(s): Cipollini, Quail Stuffed with Moulard Duck Foie Gras, Figs, and Port Wine Glaze
192 Onion(s): Pearl
44 Onion(s): Red, Compressed, -Cucumber Relish
27, 30, 43 Oxidation
30 Oxygen, removal of
270 Parchment lids
56, 57, 58 Parsley Chips
242, 243 Passion Fruit Gelée
263 Pasta: Dough for Extruding
138 Pasternak, Mark
13, 14, 15, 22 Pasteurization
60 Peal Onions (Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise)
223-25 Peanut Butter Mousse with Caramelized Bananas, Banana Sherbet, Chocolate Pudding, and Cacao Nib Coulis
223-25 Peanut(s): Crunch
223-25 Peanut(s): Glaze
223, 225 Peanut(s): Sablé
194, 195 Peanut(s): Virginia, Salted, Nougatine
212 Pear garnish and puree (White Sesame Nougatine with Sesame Oil Sable, Plums, Golden Gooseberries, and Jasmine Rice Sherbet)
212-13 Pear(s): Anjou, Puree
192 Pearl onions (Confit of Moulard Duck Foie Gras with Vegetables à la Grecque)
182, 183 Pecans, Toasted
263 Pepper(s): Confetti
5, 11, 13, 16, 17, 18, 22, 35, 36, 38, 80, 285 per se
188 Pig's tails (Fried Pig's Tails, French-Cut Romano Beans, Deviled Quail Egg, and Sauce Ravigote)
127-29 Pigeon aux Truffles Noires, Candela Pasta Gratin, Brussels Sprouts, and Sauce Périgourdine
209 Pistachio(s): how to grind
208-09 Pistachio(s): Sicilian Sable
39 Plating instructions
246 Plum jam (White Sesame Nougatine with Sesame Oil Sable, Plums, Golden Gooseberries, and Jasmine Rice Sherbet)
246, 247 Plum Jom
246 Plums (White Sesame Nougatine with Sesame Oil Sable, Plums, Golden Gooseberries, and Jasmine Rice Sherbet)
194-95 Poached Moulard Duck Foie Gras, Concord Grapes, Celery, Salted Virginia Peanut Nougatine, Banana Puree, and Pedro Ximenez Sherry Vinegar
267 Poaching Liquid
202, 203 Pomegranate Seeds, Reduction
163-165 Pommes Maxim
122-23 Pommes Sarladaise, Confit of Liberty Pekin Duck Leg, Fried Hen Egg, and Frisée Salad
148 Pork (Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette)
156 Pork belly (Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato 'Mille-Feuille')
265 Pork Belly: Brining
156 Pork leg confit (Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato 'Mille-Feuille')
156 Pork leg confit (Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato 'Mille-Feuille')
156 Pork racks (Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato 'Mille-Feuille')
156 Pork saddle (Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato 'Mille-Feuille')
214 Potatoe (Jasper Hills Winnemere Croquante, Confit Potato, Pan-Roasted Savoy Cabbage, and Blis Maple Syrup)
163-65 Potatoes: Pommes Maxim
122-23 Potatoes: Pommes Sarladaise, Confit of Liberty Pekin Duck Leg, Fried Hen Egg, and Frisée Salad
112 Poularde (Rouelle of Four Story Hills Farm Poularde Wrapped in Swiss Chard with Hobbs' Applewood Smoked Bacon and Pruneaux d'Agen)
114-17 Poultry: Chestnut-Stuffed Four Story Hills Fans Chicken with Celery and Honey-Poached Cranberries
112-13 Poultry: Rouelle of Four Story Hills Farm Poularde Wrapped in Swiss Chard with Hobbs' Applewood Smoked Bacon and Pruneaux d'Agen
15 Pralus, Georges
28-20 Pressure
272-81 Product, temperature and time chart
112, 113 Prunes, Poached
112 Pryzant, Sylvia and Stephen
223 Puddings: Chocolate
202 Pumpkin (Chaud-Froid of Moulard Duck Foie Gras, Musquée de Provence, Pomegranate Seeds, Mizuna Leaves, and Gingerbread Puree)
62 Pumpkin ( Musquée de Provence, Roasted Brussels Sprouts, King Trumpet Mushrooms, and Black Truffle Syrup)
50-51 Puree of Sunchoke Soup with Arugula Pudding and Pickled Radishes
130 Quail (Quail Stuffed with Moulard Duck Foie Gras, Cipollini, Figs, and Port Wine Glaze ('Quail in a Jar'))
130-31, 133 Quail Stuffed with Moulard Duck Foie Gras, Cipollini, Figs, and Port Wine Glaze ('Quail in a Jar')
260 Quick Sauces
138 Rabbit (Sirloin of Devil's Gulch Ranch Rabbit Wrapped in Hobbs' Applewood Smoked Bacon with Summer Succotash and corn 'Pudding')
134-36 Rabbit and Bacon Pressé, Slow-Poached Royal Blenheim Apricots, Rabbit Liver Mousse, and Green Pistachios
134 Rabbit Pressé (Rabbit and Bacon Pressé, Slow-Poached Royal Blenheim Apricots, Rabbit Liver Mousse, and Green Pistachios)
134-35 Rabbit, Mousse
134, 135 Rabbit: Liver Mousse
192 Radishes (Confit of Moulard Duck Foie Gras with Vegetables à la Grecque)
50 Radishes (Puree of Sunchoke Soup with Arugula Pudding and Pickled Radishes)
196 Radishes (Sauternes-Poached Moulard Duck Foie Gras, Tahitian Vanilla Beans, Braised Radishes, and Purslane)
196-97 Radishes: Braised
50-51 Radishes: Pickled
192, 193 Radishes: preparation as garnish
120 Reichardt, Jim
178, 270 Rendered Fat
5 Repetition
66 Rhubarb (White Asparagus with Field Rhubarb and Black Truffle Coulis)
247 Rice: 'crispies' (note)
15 Robuchon, Joël
112-13 Rouelle of Four Story Farm Poularde Wrapped in Swiss Chard with Hobbs' Applewood Smoked Bacon and Pruneaux d'Agen
17, 22-23, 218, 228, 242 Rouxel, Sebastien
156 Rutabaga mostarda (Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato 'Mille-Feuille')
223, 225 Sablé: Peanut
210, 246-47 Sablé: Sesame Oil
208, 209 Sablé: Sicilian Pistachio
32 Safety in storage
33-35 Safety: bacteria
33 Safety: danger zone
35 Safety: HAACP plan
32 Safety: in cooking
32 Safety: in sealing
32 Safety: in storing food
211, 215-16, 217 Salad of Heirloom Beets, Anjou Pear, Mâche, Candied Walnuts, and Blue Apron Goat Cheese Coulis
60-61 Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise
80-81 Salads: Butter-Poached Maine Lobster, Tomato Pain Perdu, Celery, and 'Russian Dressing,'
188, 189 Salads: Frisée
122-23 Salads: Frisée, Confit of Liberty Pekin Duck Leg, Pommes Sarlardaise, Fried Hen Egg and
198-200 Salads: Salade Gourmande
173, 174 Salads: Serrano Ham and Truffle
33, 34 Salmonella
178 Salsify (Fricassee of Veal Kidney with Black Trumpet Mushrooms, Salsify, Brussels Sprouts, and Curry-Infused Veal Sauce)
68 Salsify (Gratin of Salsify, Black Trumpet Duxelles, and Preserved Meyer Lemon Glacage)
68 Salsify: Gratin of Black Trumpet Duxelles, Preserved Meyer Lemon Glaçage and
80-81 Sauces: 'Russian Dressing
120-21 Sauces: 1000 Island Gastrique
104, 105 Sauces: Applesauce
160-61 Sauces: Bagna Cauda
250, 252 Sauces: Banana Anglaise
194, 195 Sauces: Banana Puree
144, 145 Sauces: Barigoule Emulsion
173, 174 Sauces: Black Truffle
66, 67 Sauces: Black Truffle Coulis
62, 63 Sauces: Black Truffle Syrup
68 Sauces: Black Trumpet
164, 165 Sauces: Bone Marrow
261 Sauces: Bordelaise
164, 165 Sauces: Bordelaise Syrup
170, 180, 182 Sauces: Brine
88, 89 Sauces: Caper Vinaigrette
114, 116 Sauces: Celery Root Puree
250, 252 Sauces: Chocolate Crémeux
250, 251 Sauces: Chocolate Velvet
69 Sauces: Creme Fraiche aux Fines Herbes
178, 179 Sauces: Curry-Infused Veal
96, 97 Sauces: Dill 'Mousse'
250, 252 Sauces: Gastrique de Cepa Viejo
202, 203 Sauces: Gingerbread Puree
148-49 Sauces: Green Mustard Vinaigrette
198, 199 Sauces: Hazelnut Puree
180, 181 Sauces: Horseradish Mousse
239-41 Sauces: Kirsch Foam
186, 187 Sauces: Laurier
124-25 Sauces: Medjool Date
261 Sauces: Mornay
128, 129 Sauces: Périgourdine (truffle)
68 Sauces: Preserved Meyer Lemon Glaçage
188, 189 Sauces: Ravigote
82 Sauces: Red Wine
267 Sauces: Simple Syrup
142, 143 Sauces: Sweetbread
80 Sauces: Tomato Marmalade
100, 101 Sauces: Whole-Grain Mustard
234, 235, 236 Sauces: Yogurt Cream
152 Saucisson à l'ail (Saucisson à l'Ail, Shaved Cornichons, Compressed White Peach, Pickled Pearl Onions, and Dijon Mustard)
151,152-53 Saucisson à l'Ail, Shaved Cornichons, Compressed White Peach, Pickled Pearl Onions, and Dijon Mustard
264 Sausage, chorizo
196-97 Sauternes-Poached Moulard Duck Foie Gras, Tahitian Vanilla Beans, Braised Radishes, and Purslane
242-45 Sauvignon-Blanc-Braised Golden Pineapple with White Chocolate Snowflakes, Cilantro Coulis, and Passion Fruit Gelée
208 Scanlan, Soyoung
80 Schwartz, Josh
27, 73 Seafood: cooking of
100, 101 Seafood: Mousse
32 Sealing, safety in
130 Seeger, Gunter
15 Senderens, Alain
31 Setting
27, 30 Shelf life of foods
223, 224-25 Sherbet(s): banana
267 Simple Syrup
138-40 Sirloin of Devil's Gulch Ranch Rabbit Wrapped in Hobbs' Applewood Smoked Bacon with Summer Succotash and corn 'Pudding,'
163, 164 Sirloin of Prime Beef, Spring Garlice Cloves, Glazed Carrots, Cépes, Bone Marrow, and Bordelaise Syrup
15 SNCF train system
60 Soubise Sauce (Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise)
52-53, 54 Soup(s): Globe Artichokes á la Barigoule, Spring Garlic, Flat-Leaf Parsley, and Shaved Serrano Ham
282-83 Sources
3 Sous vide: appearance of the food in
2-3, 4-5, 13 Sous vide: as precision cooking
9, 28 Sous vide: bags used in
43049 Sous vide: balance in
2, 6 Sous vide: basic steps
6-8, 23, 26-27 Sous vide: benefits of
31 Sous vide: compression in
31 Sous vide: cooking technique in
3 Sous vide: cooking times in
2-3, 12-15 Sous vide: development of
8-9, 13, 36, 38 Sous vide: equipment used in
35 Sous vide: in home kitchens
31 Sous vide: marination in
28-29 Sous vide: pressure in
32-35, 39 Sous vide: safety in
30 Sous vide: storage in
2, 3, 4-5, 6-7, 13, 14 Sous vide: temperature control in
88-89, 90-91 Spanish Mackerel and Serrano Ham en Brioche, Capers, Piquillo Peppers, and Lemon Confit
45 Spherification
128 Squab (Pigeon aux Truffles Noires, Candela Pasta Gratin, Brussels Sprouts, and Sauce Périgourdine)
124 Squab (Squab with Piquillo Peppers, Marconna Almonds, Fennel, and Medjool Date Sauce)
124-26 Squab with Piquillo Peppers, Marconna Almonds, Fennel, and Medjool Date Sauce
44 St. Clair, Diane
87 St. Peter's fish (St. Peter's Fish with Black Truffle Mousse, White Asparagus, and Mousseline)
85-87 St. Peter's Fish with Black Truffle Mousse, White Asparagus, and Mousseline
34 Sterilization
256-57 Stocks: Lamb
30 Storage
208-9 Strawberries, Silverado Trail, Compressed, Andante Dairy Acapella, and Sicilian Pistachio Sable
202, 203 Streusel
97 Sturgeon (Columbia River Wild Sturgeon Confit a la Minute, Herb Spaetzle, Heirloom Beets, Dill 'Mousse,' and Borscht Sauce)
228 Summer berry consommé (Napa Valley Summer Berry Consommé with Chaput St. Mauré du Manoir Sorbet and White Balsamic Foam)
56 Sunchokes (Globe Artichokes, Sunchokes, Crosnes, Meyer Lemon Suprémes, Castelvetrano Olives, and Trappitu Extra Virgin Olive Oil (Artichauts en Vierge))
268 Sweet Base Syrup
48 Sweet Corn Soup with Summer Succotash and Pork Belly Dumplings
48-49 Sweet Corn, with Summer Succotash and Pork Belly Dumplings
218-19, 220-21 Sweet Garden Carrot Cake, Cream Cheese Icing, Candied Walnut Crunch, Black Raisin Coulis, Carrot Buttons, Indonesian Cinnamon Ice Cream, and Gelée de Carotte et sa Poudre
60 Sweet Onion (Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise)
74 Tagliatelle' of Cuttlefish and Hawaiian Heart of Peach Palm, White Nectarine, Sweet Pepper Confetti, and Vinaigrette a l'Encre de Seiche
33-35 Temperature: and bacteria
2, 3, 4-5, 6-7, 13, 14, 35 Temperature: control of
33, 35 Temperature: danger zone of
35 Temperature: ice bath
33-35 Temperature: safety issues
34 Temperature: sterilization
144-45 Tenderloin of Nature-Fed Veal, Artichokes, Barigoule, Caramelized Garlic, Picholine Olives, Tomato 'Marmalade', and Barigoule Emulsion
3, 29, 31 Time
35 Time safety issues
39 Tips
266 Tomato(es): Cherry, Roasted
80 Tomato(es): Marmalade
263 Tomato(es): Powder
180 Tongue (Corned Beef Tongue Pain Perdu, Watercress Leaves, Horseradish Mousse, and Oven- Roasted Tomatoes)
102, 104-05 Torchon of Monkfish Liver with Green Apple Jelly and Ossetra Caviar
144 Transglutaminase, types of
175 Tripe (Tripe Oreganata, Amando Manni Extra Virgin Olive Oil, and Herbed Bread Crumbs)
175 Tripe Oreganata, Amando Manni Extra Virgin Olive Oil, and Herbed Bread Crumbs
14-15 Troisgros, Jean
13 Trotter, Charlie
173, 174 Truffle(s), black: and Serrano Ham Salad
63 Truffle(s), black: crescents
63 Truffle(s), black: rings
173, 174 Truffle(s), black: Sauce
106 Tuna (Olive-Oil-Poached Bluefin Tuna, Jacobsen's Farm Tomatoes en Vierge, Toasted Pine Nuts, Niçoise Olives, and Basil Seeds)
182 Turnips (Confit of Calf's Heart, Toasted Pecans, Baby Turnips, Bing Cherries, and Cherry-Wood­Aged Balsamic Vinegar)
182-83, 185 Turnips, Baby, Confit of Calf's Heart, Toasted Pecans, Bing Cherries, and Cherry-Wood­Aged Balsamic Vinegar
13, 14, 30, 33 Vacuum-packed foods
250 Vanilla ice cream (Vanilla, Chocolate, and Cashew Ice Cream with Banana Anglaise, Chocolate Crémeux, Waffle Tuile, and Gastrique de Cepa Viejo ('Ice Cream Sandwich'))
197 Vanilla powder, how to make
250-53 Vanilla, Chocolate, and Cashew Ice Cream with Banana Anglaise, Chocolate Crémeux, Waffle Tuile, and Gastrique de Cepa Viejo ('Ice Cream Sandwich')
29 Vaporization
182-83, 185 Variety meats: Confit of Calf's Heart, Toasted Pecans, Baby Turnips, Bing Cherries, and Cherry-Wood­Aged Balsamic Vinegar
171 Variety meats: cooking of
142 Veal (Blanquette de Veau)
173 Veal cheeks (Braised Veal Cheeks, Puree of Yukon Gold Potatoes, Serrano Ham, and Black Truffles (Veal Cheeks Zingara))
178 Veal kidney (Fricassee of Veal Kidney with Black Trumpet Mushrooms, Salsify, Brussels Sprouts, and Curry-Infused Veal Sauce)
144 Veal tenderloin (Tenderloin of Nature-Fed Veal, Artichokes, Barigoule, Caramelized Garlic, Picholine Olives, Tomato 'Marmalade', and Barigoule Emulsion)
52 Vegetables (Globe Artichokes á la Barigoule, Spring Garlic, Flat-Leaf Parsley, and Shaved Serrano Ham)
55-57 Vegetables (Globe Artichokes, Sunchokes, Crosnes, Meyer Lemon Suprémes, Castelvetrano Olives, and Trappitu Extra Virgin Olive Oil (Artichauts en Vierge))
21, 268 Vegetables: big-pot blanching
269 Vegetables: Brunoise
64-65 Vegetables: Caramelized Fennel, Marcona Almonds, Navel Orange Confit, Caraway Seeds, and Fennel Puree
8, 23, 27, 43 Vegetables: cooking of
43 Vegetables: flavors of
160-61 Vegetables: Garden, Medallions of Elysian Fields Farm Lamb Saddle, and Bagna Cauda Sauce
10 Vegetables: glazing
68 Vegetables: Gratin of Salsify, Black Trumpet Duxelles, and Preserved Meyer Lemon Glaçage
43 Vegetables: green
27 Vegetables: hard root
62-63 Vegetables: Musquée de Provence, Roasted Brussels Sprouts, King Trumpet Mushrooms, and Black Truffle Syrup
69 Vegetables: Soft-Boiled Hen Egg with Green Asparagus, Crème Fraiche aux Fine Herbes, and Butter-Fried Croutons
260 Vegetables: Stock
66-67 Vegetables: White Asparagus with Field Rhubarb and Black Truffle Coulis
15 Vilgrain, Stanislas
250, 252 Waffle Tulles
215, 216 Walnuts, Candied
45, 47 Watermelon, Compressed, and Hayden Mango 'Yolk' ('Steak Tartare')
242, 243 White Chocolate Snowflakes
210, 246-47, 249 White Sesame Nougatine with Sesame Oil Sable, Plums, Golden Gooseberries, and Jasmine Rice Sherbet
14 Wimpy's
130 Wolfe, Brent
234, 235, 236 Yogurt Cream
189 Ziebold, Hilary

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Alle forfatterens titler:
Under Pressure (2008)