The technique sous vied was discovered by the Americans and French during the1960s and developed into an industrial food preservation method. The same one was then adopted by Georges Pralus in 1974 for the Troisgros in Roanne, France. He discovered that when foie gras was cooked in this manner it kept its original appearance, did not lose excess amounts of fat and had better texture. Another pioneer in sous-vide is Bruno Goussault, who further researched the effects of temperature on various foods and became well known for training top chefs in the method. As chief scientist of Alexandria, Virginia-based food manufacturer Cuisine Solutions, Goussault developed the parameters of cooking times and temperatures for various foods.
As well as in traditional poaching, sealing the food in plastic bags keeps in juices and aroma that would normally be lost. By placing food in a water bath set to temperature set at the desired final cooking, thus eliminating possibility of over cooking. In conventional cooking, such as oven roasting or grilling, the food is exposed to higher levels of heat then final internal cooking temperature; the food then needs to be removed from the high heat prior to its reaching the desired cooking temperature. If the food can be removed from the heat too late and too early, undercooking and overcooking can be results. As a result of precise temperature control of the bath, very precise control of cooking can be achieved. Thus cooking, can be very even throughout the food in sous vide cooking, even with irregularly shaped or very thick items, given enough time.
The use of temperatures much lower than for conventional cooking is an equally essential feature of sous vide, resulting higher succulence and tenderness: at these lower temperatures, cell walls in the food do not burst. In the case of meat cooking, tough collagen in connective tissue can be hydrolyzed into gelatin, without...
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