Sous Vide is a popular French cooking method that cooks by placing food in a sealed vacuum bag and partially submerged in a water bath at the desired temperature. Sous Vide cooking has three characteristics which are low-temperature cooking, containerized cooking, and pressurized enclosure cooking. The characteristics of sous-vide were developed separately over the years starting in the year 1799.
Low-temperature cooking was first recorded by Benjamin Thompson, Count Rumford in 1799 where he experimented with using air as the heating medium in 1799 for an attempt in roasting meat in a machine initially made to dry potatoes. He commented that the meat was perfectly done and nicely tasted, but not very edible.
Eventually, pressurized enclosure cooking with optional heat was developed during the mid-1960s by American and French engineers to preserve food with an industrial method. Just like Thompson, the engineers found that cooking under pressurized enclosure enhanced the textures and flavors of the food. The experiment notably showed that pressurized cooking without heat enhancement of flavors of fruit.
It wasn’t until 1974, where French Chef, Georges Pralus and Chief Scientist, Bruno Goussault developed the cooking time and temperature parameters for various foods cooked in sous vide. Pralus first discovered that cooking in the methods found by Thompson and the Engineers while cooking Foie Gras showed that the texture improved and it did not lose the excess fat. Both Goussault and Pralus worked together to make developing Sous Vide during 1970, but it was Goussault that managed to combine both low-temperature cooking with vacuum sealed foods and make them popular.
As we learn to appreciate how great sous vide cooking for flavors and health if you’re thinking of questions like “What can I cook sous vide with” or how to cook sous vide, visit Sous Vide Wizard at sousvidewizard.com to learn more on the recipes and machines you can use for sous vide.