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Ask the Master: Inside Sous Vide

Cuisine Solutions’ Chief Scientist Dr. Bruno Goussault shares insights for the at-home sous-vider.

Interview by Sarah Schaffer

Why is it important for those interested in sous vide to seek out expert advice?
There is so much information on the internet, and a lot of it is incorrect. So it’s important to communicate the fundamental science behind the technique. The wish to continue to understand what’s happening—that’s what I hope people will come to know from reading this magazine and from engaging with us.

What kind of cool things can you do with beans using sous vide?
Chickpeas are very interesting for extraction, which to me is a new development. You can use the results as a natural emulsifier. And if you add in certain herbs, then they mask the taste of the bean naturally. My friend Thomas Keller helped me come to that solution! It’s all about blending technique with taste.

Why is it important to work with a thick cut of meat when using a sous vide method?
You want a thick piece of meat, but not too thick because the cook time will be too long. And for those who are just beginning to use the technique, it is easier to cook with a thick piece of meat because you need to sear the meat before using sous vide. A thicker slice makes it easier to work with, and you can have a beautiful crusting on the outside while keeping the meat in the center a nice medium-rare.

Does sous vide steak need to rest before serving?
Yes, because sous vide is a cooking technique, and it’s important to have good organization of water in the product. For example, if you cook a roast beef at home, and cut it immediately after cooking, a lot of water may come out on your plate and make a mess. If you let it rest, you in effect finish the cooking process. You increase the taste and allow the water to become reorganized within the fibers of the meat. You have the best yield in this case. To have the best-tasting product, you must also rest the product after reheating as well. You always rest, that’s a good rule of the kitchen.

Have a question about sous vide for Dr. Goussault? Email This article originally appeared in Sous-Vide magazine’s Fall/Winter 2017 issue.

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