Acclaimed chef Thomas Keller makes a classic Pot Au Feu using the modern sous-vide method. Acclaimed chef Thomas Keller makes a classic Pot Au Feu using the modern sous-vide method.
[BLANK_AUDIO] [MUSIC] What I wanna start to talk to you about is sous vide. Has anybody heard about sous vide before? By cooking in a bag. As it relates to vegetables we're doing a little what we call here a pot-au-feu. And traditionally when you make a pot-au-feu you cook everything together, right? You take your beer or your lamb, you're cooking it in the bullion with your leeks, with your carrots, with your turnips, your mushrooms The mushrooms and the leeks, we're going to have to cook them eventually either way. Green vegetables do not work sous-vide, just to let you know that, okay? The gasses in the vegetables which usually are dispersed by blanching them in boiling water, are maintained in that In that bag, that's turning the vegetables brown. You've all seen that happen before. And that's what we've done here. We have carrots and turnips that we're cooking sous-vide. Now how do you know when they're done? Well the same way you know when they're done when you cook conventionally. You just feel them. Now remember, you really have to remember something about cooking, you know, and people say I want to cook like you. Well, if you wanna cook like me, I practice cooking every day. You know, I've been doing it for 33 years. And believe me, I've made numerous mistakes on simple techniques. So, If you don't succeed at first, try, try again. Didn't your mother tell you that? All our mothers told us that when we were kids. [APPLAUSE] [MUSIC].