Sous-vide (French for "under vacuum", is a method of cookingthat is intended to maintain the integrity of ingredients by heatingthem for an extended period of time at relatively low temperatures.Food is cooked for a long time, sometimes well over 24 hours. Unlikecooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F).
The method was developed by Georges Pralus in the mid-1970s for the Restaurant Troisgros (of Pierre and Michel Troigros) in Roanne, France. He discovered that when cooking foie gras in this manner it kept its original appearance, did not lose excess amounts of fat and had better texture.[2]Another pioneer in the science of sous-vide is Bruno Goussault, whofurther researched the effects of temperature on various foods andbecame well-known for training top chefs in the method. As ChiefScientist of Cuisine Solutions, Goussault thoroughly developed theparameters of cooking times and temperatures for different foods.[3] The sous-vide method is used in several gourmet restaurants under Thomas Keller, Jesse Mallgren, Paul Bocuse, Joël Robuchon, Charlie Trotter,and other chefs. Non-professional cooks are also beginningto use vacuum cooking.
Read more about Sous-Vide Cooking in the following articles:The New York Times
Slate
Michael Ruhlman
Cooking Sous Vide at Home
Blog dedicated to molecular gastronomy
Sous-Vide & Cooking
What is Sous Vide Cooking?
Happy Cooking - Have a Great Experience!
No comments:
Post a Comment