This week's recipes from the L.A. Times Test Kitchen
Whoever thought of cooking sous-vide using ... a picnic cooler? Thomas Keller did. In his latest Master Class article, Keller takes the art, practiced mostly in professional kitchens, and makes it easily accessible to the home cook:
Sous-vide cooking is one of the most important new tools to enter the restaurant kitchen in the last 100 years, but because of the expensive equipment required, until now it's been out of reach of most home cooks. But if you have heavy-duty plastic wrap, a big cooler chest and an accurate probe thermometer, you can try it.
Have picnic cooler? You too can cook sous-vide!
This week's recipes include:
- Sous-vide recipe: Sole
- Sous-vide recipe: Steak
- Sous-vide recipe: Duck breast
- Sous-vide recipe: Chicken breast
- Big Bad Breakfast's pain perdu
When you try one of this week's recipes, or any L.A. Times recipes, let us know! Upload a photo onto the "Our Recipes, Your Kitchen" gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online and may be selected to run in print with our weekly section.
-- Noelle Carter
Photo: Sous-vide sole. Credit: Myung J. Chun / Los Angeles Times