Thomas A. Keller's Blog

• New Recipes Using "Sous Vide" Method

  March 10, 2009

  • “I think all chefs are fascinated by unfamiliar tools and want to see what can be done with them.” -Thomas Keller Presented here is an exclusive recipe by Chef Thomas Keller inspired by the technique of cooking sous vide. You can find similar recipes in Chef Keller’s newest published work Under Pressure. Wolfe Ranch ”Pigeon Cuit Sous Vide” Butternut Squash “Gnocchi”, ...
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• My Favorite Simple Roast Chicken--mon poulet roti

  April 24, 2008

  • One 2- to 3-pound farm-raised chickenKosher salt and freshly ground black pepper2 teaspoons minced thyme (optional)Unsalted butter and Dijon mustard  Preheat the oven to 450_F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better. Salt and pepper the cavity, then truss the bird. Trussing is not difficult (see page 192 ...
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