Sous vide is the new generation of food preparation which guarantees a more economical, healthier and efficient way of preparing food with a substantially enhanced taste
Sous vide cooking is redefining dining experiences in many of the world’s most distinguished hotels and restaurants. Sous vide cooking is becoming increasingly popular among professional and amateur chefs who are taking advantage of its many benefits and using it to experiment with new dishes. As a result the number of sous vide recipes and knowledge of the sous vide process is proliferating rapidly worldwide.
Sous-vide (Soo-VEED) means “under-vacuum” in French. It was developed in the mid 1970s by Georges Pralus for the restaurant Troisgros in Roanne in France. It was originally developed on Foie Gras when Pralus discovered that the sous vide process reduced cooking loss from 30% to 5% and led to a better texture and appearance. Unlike cooking in a slow cooker, sous-vide cooking uses airtight or vacuum packed plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F) for extended periods of time.
The sous-vide method is used in several gourmet restaurants and well-known chefs such as Christopher Young, Thomas Keller, Jesse Mallgren, Paul Bocuse, Joël Robuchon and Charlie Trotter. Non-professional cooks are also beginning to use vacuum cooking because of its many benefits.