Make a Festive Meal “Under Pressure”

Thomas Keller, the man behind the new book Under Pressure: Cooking Sous Vide was on the Today show where he shared some of his recipes for making meals using a new technique “sous vide” which is basically a “boil-in-a-bag” method.  Keller says that sous vide cooking allows you to be more precise when preparing certain foods (ensuring that an entire beef roast is made to exactly medium-well, for example, from tip to tip).

One seasonal food that he prepared was brussel sprouts (not my favorite thing but he made them look good – the bacon helped!) with squash gnocchi.  Watch the cooking segment here: 

image: Amazon.com