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'''Sous-vide''' (pronounced ''sue veed'', also called '''cryopacking''' or '''cuisine en papillote sous vide''') is a method of [[cooking]] that is all about maintaining the integrity of the food by cooking it for the optimum amount of time (often several hours) at relatively low temperatures. The key to the method is that the food is cooked in air-tight [[plastic bags]] that are placed in hot water that is well below boiling point (approximately 60°C) and cooked for extensive periods of time (this can be well over 24 hrs). |
'''Sous-vide''' (pronounced ''sue veed'', also called '''cryopacking''' or '''cuisine en papillote sous vide''') is a method of [[cooking]] that is all about maintaining the integrity of the food by cooking it for the optimum amount of time (often several hours) at relatively low temperatures. The key to the method is that the food is cooked in air-tight [[plastic bags]] that are placed in hot water that is well below boiling point (approximately 60°C or 140°F) and cooked for extensive periods of time (this can be well over 24 hrs). |
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The method of cooking was developed by Georges Pralus in the mid 1970s for the Restaurant Troisgros (of Claude and Michel Troigros) in [[Roanne, France]]. He discovered that food cooked in this way kept its original looks, did not lose its nutrients and maintained its natural texture. The method is used most in top-end restaurants, [[Paul Bocuse]], [[Joel Robuchon]] and [[Charlie Trotter]] are some of the exponents of the benefits. Increasingly the methodology is coming to the attention of the amateur/domestic cook. |
The method of cooking was developed by Georges Pralus in the mid 1970s for the Restaurant Troisgros (of Claude and Michel Troigros) in [[Roanne, France]]. He discovered that food cooked in this way kept its original looks, did not lose its nutrients and maintained its natural texture. The method is used most in top-end restaurants, [[Paul Bocuse]], [[Joel Robuchon]] and [[Charlie Trotter]] are some of the exponents of the benefits. Increasingly the methodology is coming to the attention of the amateur/domestic cook. |
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Revision as of 01:09, 9 September 2005
Sous-vide (pronounced sue veed, also called cryopacking or cuisine en papillote sous vide) is a method of cooking that is all about maintaining the integrity of the food by cooking it for the optimum amount of time (often several hours) at relatively low temperatures. The key to the method is that the food is cooked in air-tight plastic bags that are placed in hot water that is well below boiling point (approximately 60°C or 140°F) and cooked for extensive periods of time (this can be well over 24 hrs).
The method of cooking was developed by Georges Pralus in the mid 1970s for the Restaurant Troisgros (of Claude and Michel Troigros) in Roanne, France. He discovered that food cooked in this way kept its original looks, did not lose its nutrients and maintained its natural texture. The method is used most in top-end restaurants, Paul Bocuse, Joel Robuchon and Charlie Trotter are some of the exponents of the benefits. Increasingly the methodology is coming to the attention of the amateur/domestic cook.
Since placing food in anaerobic environments can cause the growth of botulinum spores, sous vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning.