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 method.cooking.
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
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