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Under Pressure cavanaugh island He’d like to play inIn this revolutionary cookbook, Thomas Keller, America's most respected chef, explains why sous videcooking at precise temperatures below simmeringis a foolproof technique that yields results other culinary methods simply cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's