Once called ‘cryovacking,’ the modern\u002Dday vacuum\u002Dcooking technique is much simpler than it sounds
Sous vide is not as old-timey as it sounds. It sounds like it’s one of the first methods of cooking passed down through generations by fancy French chefs. Its history can be traced back to 1799, when physicist Sir Benjamin Thompson, Count Rumford, described low-temperature cooking. He created a machine to dry potatoes but ended up discovering that when he used it for meat, it was: “not merely eatable, but perfectly done, and most singularly well-tasted.
Fast-forward to the mid-1960s, American and French engineers developed a pressure method for food preservation. Turns out the method not only worked to preserve the food, but it also enhanced its flavour. The engineers found that the vacuum-sealing approach, sometimes called “cryovacking,” significantly concentrated the flavours of fruits they preserved.
In 1974, Georges Pralus, a French chef, discovered that foie gras responded very well to the vacuuming sealing method. When he cooked the foie gras, it kept its original fat content and had excellent texture. Bruno Goussault, a French scientist, also played a significant role in the development of the sous vide. Goussault and Pralus collaborated to create what we now know to be modern-day sous vide.
The sous vide stick heats your water to the exact temperature for the food you’re cooking. Whether it’s meat, fish, vegetables or anything in your culinary imagination, the combination of vacuum sealing and temperature regulation creates perfectly prepared dishes.Article contentBest at-home sous vide machines
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