Sous Vide

About

Sous vide is a French cooking technique that translates to "under vacuum." It involves sealing food in airtight bags and cooking it in a water bath at a precisely controlled temperature. This method ensures even cooking and retains moisture, making it ideal for delicate ingredients. The technique was first developed in the 1970s by French chefs, including Georges Pralus, and has since become popular in both professional and home kitchens. Sous vide offers several benefits, including precise temperature control, reduced risk of overcooking, and enhanced flavor retention. It allows for cooking a wide range of foods, from meats and vegetables to eggs and desserts. The low-temperature, long-time cooking process preserves nutrients and maintains the natural flavors of the ingredients. This technique is highly versatile and can be used for both quick meals and elaborate dishes, making it a valuable tool for cooks seeking consistent results.