![]() ![]() Placing the packaged food in a water bath, with the temperature set at the desired final cooking temperature of the food, prevents overcooking, because the food cannot get hotter than the bath it is in, as in bain-marie.Īs a result of precise temperature control of the bath and the fact that the bath temperature is the same as the target cooking temperature, very precise control of cooking can be achieved. Sealing the food in sturdy plastic bags retains juices and aroma that otherwise would be lost in the process. Pralus, considered the father of modern sous vide, cooked at higher temperatures. Goussault pioneered the marriage of vacuum sealing with low-temperature cooking. Goussault and Pralus independently worked on development of sous vide in the 1970s and eventually became collaborators. He developed the parameters of cooking times and temperatures for various foods. Due to his research into the effects of temperature on various foods, through CREA, he became well-known for training top chefs in the method. In 1991, he established Centre de Recherche et d'Études pour l'Alimentation (CREA) as the service arm of its parent company, Cuisine Solutions. ![]() Īnother pioneer in sous vide is Bruno Goussault, the French chief scientist of Sterling, Virginia-based food manufacturer Cuisine Solutions. 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. The method was adopted by Georges Pralus, a French chef, in 1974 for the Restaurant Troisgros (of Pierre and Michel Troisgros) in Roanne, France. The pressure notably concentrated the flavors of fruits, even without cooking. As this method was pioneered, applying pressure to food through vacuum sealing was sometimes called "cryovacking". As with Rumford, the researchers learned that the food showed distinctive improvements in flavor and texture. Preparation of food under pressure, with or without heat, was developed by American and French engineers in the mid-1960s as an industrial food preservation method. In Thompson's own words, the meat was: "Not merely eatable, but perfectly done, and most singularly well-tasted." He used air as the heat-transfer medium in his experiments while attempting to see if he could roast meat in a machine which he had created to dry potatoes. Low-temperature cooking was first described by Benjamin Thompson, Count Rumford in 1799. ![]() Sous vide cooking is characterized by low-temperature cooking, a longer period of cooking than conventional cooking, a container (such as a plastic bag) that separates the food from its heating environment, and pressurized enclosure using full or partial vacuum. A video overview of the sous vide cooking process ![]()
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