In ‘Under Pressure’, Thomas Keller shows how sous vide - involving packing food in sealed plastic pouches and cooking slowly at low heat - achieves levels of precision and flavour that other cooking methods simply cannot match.
For instance, steaks cooked a perfect medium-rare from top to bottom and edge to edge; or meltingly tender medium-rare ribs which haven't lost an ounce of their flavour to the sauce. Fish, with its very small window of perfect cooking time, is so much easier to get ‘just right’, and salmon develops a more voluptuous texture when cooked at low temperatures.
Fruit and vegetables benefit too, retaining vivid colour and remarkable texture.
Sous vide cooking really is a revelation – be it the remarkable difference between salmon cooked at 123 degrees as opposed to 120 degrees, or the ability to cook a piece of meat (or glaze carrots, or poach lobster) absolutely uniformly throughout.