“The power of sous-vide is that it enables you to precisely prepare food with more tenderness and flavor than can be obtained through traditional cooking techniques. Sous-vide makes it possible to unlock the full potential of food.”
DR. BRUNO GOUSSAULT , SOUS-VIDE PIONEER
The late food journalist Henri Gault once said of the method: “Sous-vide cooking is to the kitchen what cinema is to the theater.” Sous-vide is a cooking technique that allows you to cook food at a precise temperature to achieve a consistent result that maximizes the taste, texture, and aroma of food.
Cooking sous-vide involves sealing the food in a plastic pouch, essentially creating a “second skin,” and immersing the food in a water bath set for a series of precise temperatures and times. The technique was first widely utilized for industrial food production, and over the past several decades, professional chefs in nearly all of the best restaurants across the Americas and Europe have used the technique to maximize the flavor and texture of food—to serve the absolute-best steak, fruit, grain, vegetable, or oil (the applications for sous-vide are infinitely ripe for experimentation!) to patrons.
Today, sous-vide is increasing in popularity, and with the advent of low-cost circulators, home cooks are starting to explore the possibilities of the method.
In degrees Fahrenheit, the ideal temperature for food before it's placed in the sous-vide pouch.
Temperature, in degrees Celsius, for a "perfect" sous-vide egg: a softly set white with a runny yolk.
Ideal range, in degrees Fahrenheit, for searing—or "finishing"— a sous-vide steak.
THE START OFSEALED COOKING
Sealed-cooking practices appear in the Middle Ages, when preparing food within animal organs— including bladders, stomachs, and intestines—was common in present-day Scotland and Russia.
Move over, New England clambakes: the traditional Peruvian dish Pachamanca—meat, vegetables, and spices baked underground—first appeared in the Incan Empire.
Early Efforts in Sous-Vide
Sir Ben Thompson, an American-born British physicist, documents an early effort in low-temperature cooking, with air as the heat transfer method.
In the 1960s, French and American engineers experimented with food-grade plastic and vacuum packing, developing it as an industrial food preservation method.
Scientist and engineer Dr. Bruno Goussault pioneers and perfects the sous-vide method, developing scientific rationale, safety practices, and other refinements to aid precision.
Dr. Michael and Mary Eades introduce the first household sous-vide cooking appliance, the SousVide Supreme, delighting food science early adopters.
Dedicated to the Art & Science of Sous-Vide
The first publication devoted to the art and science of sous-vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous-vide at home, and exclusive interviews with world-class chefs.