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SOUS -VIDE / EXPLANATION Why, how and what is Sous-Vide An in-depth explanation of sous-vide Sous-vide (/suːˈviːd/; French for ‘under vacuum’), also known as low temperature long time (LTLT) cooking. LTLT is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. The temperature is much lower than usually used for cooking, typically around 55 to 60°C (131 to 140°F) for meat, higher for vegetables. A container (such as a plastic bag) that separates the food from it’s heating environment, and pressurized enclosure using full or partial vacuum. History Sous-vide cooking is characterised by low-temperature cooking, a longer period of cooking than conventional cooking, Low-temperature cooking was first described by Benjamin Thompson, Count Rumford in 1799. 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. In Thompson’s own words, the meat was: “Not merely eatable, but perfectly done, and most singularly well-tasted.” 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 excess amounts of fat, and had better texture. Another pioneer in sous-vide is Bruno Goussault, chief scientist of Sterling, Virginia- based food manufacturer Cuisine Solutions, who further researched the Benjamin Thompson effects of temperature on various foods and became well known for training top chefs in the method. He developed the parameters of cooking times and temperatures for various foods. Goussault and Pralus As with Rumford, the researchers learned that the food showed independently worked on development of sous-vide in the distinctive improvements in flavour and texture. 1970s and eventually became collaborators. As this method was pioneered, applying pressure to food It was Goussault who pioneered the marriage of vacuum through vacuum sealing was sometimes called “cryovacking”. sealing with low-temperature cooking. Pralus, considered the The pressure notably concentrated the flavours of fruits, even father of modern sous-vide, cooked at higher temperatures. without cooking. The method was adopted by Georges Pralus, a French chef, in 1974 for the Restaurant Troisgros (of Pierre and Michel Troisgros) in Roanne, France. He discovered that when foie gras was cooked in this manner, it kept its original appearance, did not lose Easy and time saving Our fully cooked Sous-Vide meats branded Naturalaz and Kitchen IQ are easy and time saving to reheat in an oven, grill, BBQ, frypan or as a potroast. Uses & accompaniments From roasted dinners, casseroles, burgers and sandwiches to stirfrys, curries and Bbq’s.For the pulled pork, sliders, taco’s, burritos, nacho’s. In risottos, pasta’s, pizzas just to name a few. SOUS-VIDE 5