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Sous Vide
History definition Sous Vide is a cooking method in which food is vacuum-sealed in a plastic pouch and then cooked at a gentle temperature in a precisely controlled water bath. Compared to other cooking methods, sous vide provides more control and allows for perfect, repeatable results every time. The method is easy to learn and takes much of the stress out of cooking. Food can be held at a perfect level of doneness for a much longer time than usual methods allow. So you may ask yourself what is Sous Vide, why is it so cool, and how does it work. I will try and answer those question and many others about Sous Vide, along with where did it start and why, who makes the equipment, what sanitation issue there are, how does it work, why is it used, who developed the Sous Vide, and the big one is it supposable better than say cooking with gas. I also will give you my findings from an interview obtained with Chef (CEC)(CHE). So where do we start, let’s begin with Georges Pralus a French chef who in 1974 discovered that when foie gras was cooked sous vide it kept its original appearance, and did not lose excess amounts of fat and had better mouth feel. Another pioneer in sous-vide is Dr. Bruno Goussault who further researched the effects of temperature on various foods and in the early 70’s while working as a meat specialist he discovered that if you where to vacuum-sealed roast beef and use the sous vide technique, you would have less product loss “shrinkage” compared to conventional cooking methods, and the flavors seemed to be enhanced, the food also had a extended self life due to the lack of oxygen able to reach the product. Later he became well known for training top chefs in the method with his CREA (Culinary Research & Education Academy, Paris), and is now know as the godfather of the sous vides technique, he is the chief scientist of Alexandria, Virginia-based food manufacturer Cuisine Solutions, Goussault developed the parameters of
History definition Sous Vide is a cooking method in which food is vacuum-sealed in a plastic pouch and then cooked at a gentle temperature in a precisely controlled water bath. Compared to other cooking methods, sous vide provides more control and allows for perfect, repeatable results every time. The method is easy to learn and takes much of the stress out of cooking. Food can be held at a perfect level of doneness for a much longer time than usual methods allow. So you may ask yourself what is Sous Vide, why is it so cool, and how does it work. I will try and answer those question and many others about Sous Vide, along with where did it start and why, who makes the equipment, what sanitation issue there are, how does it work, why is it used, who developed the Sous Vide, and the big one is it supposable better than say cooking with gas. I also will give you my findings from an interview obtained with Chef (CEC)(CHE). So where do we start, let’s begin with Georges Pralus a French chef who in 1974 discovered that when foie gras was cooked sous vide it kept its original appearance, and did not lose excess amounts of fat and had better mouth feel. Another pioneer in sous-vide is Dr. Bruno Goussault who further researched the effects of temperature on various foods and in the early 70’s while working as a meat specialist he discovered that if you where to vacuum-sealed roast beef and use the sous vide technique, you would have less product loss “shrinkage” compared to conventional cooking methods, and the flavors seemed to be enhanced, the food also had a extended self life due to the lack of oxygen able to reach the product. Later he became well known for training top chefs in the method with his CREA (Culinary Research & Education Academy, Paris), and is now know as the godfather of the sous vides technique, he is the chief scientist of Alexandria, Virginia-based food manufacturer Cuisine Solutions, Goussault developed the parameters of
References: SousVide Supreme product information, water oven, sous vide cooking for home, restaurants : SousVide Supreme Official Site . (n.d.). SousVide Supreme Official Site . Retrieved May 30, 2013, from http://www.sousvidesupreme.com/en-us/product_info.htm Howe, M. (May 27, 2013). Personal interview. PolyScience - About. (n.d.). PolyScience - Remarkably Responsive Temperature Control Solutions. Retrieved May 19, 2013, from http://www.polyscience.com/en/about-main.php PolyScience Salaries Glassdoor. (n.d.). Glassdoor an inside look at jobs & companies. Retrieved May 25, 2013, from http://www.glassdoor.com/Salary/PolyScience-Salaries-E357856.htm Sous-Vide Benefits | Cuisine Sous Vide Solutions. (n.d.). Sous-Vide and Prepared Foods Cuisine Solutions. Retrieved May 28, 2013, from http://www.cuisinesolutions.com/about-sous-vide/