Innovation--Sou-Vide

Sous-vide (French for "under vacuum") is a low temperature for a long time through the use of heat cooking method, the purpose is to bring out the raw materials (especially meat) for best results. The basic method is to put a plastic bag of food and a vacuum seal, then cook them whole bag into hot water (typically between about 50°C to 80°C), and sometimes even more than 24 hours.

This cooking method is a French Restaurant Troisgros restaurant developed by Georges Pralus in the mid-1970s for. And later, after further research Bruno Goussault temperature connected with a variety of foods, Sous-vide has become well-known among the top chefs of training an important project.

Now all the fine dinning restaurant will basically have a high level of vacuum machine to do sous vide. Especially good steak, foie gras, poultry chest, sheep shelf or something. It's not only tasty and bright color but also save time, moreover, you can make large quantities.

Sou-vide is becoming more and more popular in our life, when we use this technique, the hermetic seal created in a sous vide bag traps flavour that would otherwise be lost, therefore the taste and aroma are improved. In addition, our food can be preserved vitamins and fat contents, also it respects of the product which preserves its tender and juicy texture. Specially, it allows a better planning and management of time in the kitchen.

This technique is pushing me to think more about different ideas when cooking. Also, as a chef, we need to learn and discover different cooking methods which are good for food.