The Art of Sous-Vide

The Art of Sous-Vide More and more chefs are choosing sous-vide (French for "under vacuum") as a preferred method of food preparation.

Though sous-vide has been in use in commercial kitchens since the mid 1970s, this cooking method is finding its way into gourmet kitchens both personal and professional.

Sous-vide cooking involves vacuum-packing food in airtight plastic bags, which are then placed in hot, but not boiling, water.

This is a slow cooking method and one which must be handled carefully, but a seasoned pro can achieve fantastic results given the proper cooking time and temperature.

A French chef named George Pralus developed the sous-vide method several decades ago, but Thomas Keller has certainly put it through its paces at his restaurant Per Se in New York City.

Why Do Chefs Love Sous-Vide?

This method is intriguing to both chefs and diners alike because of the unusual effects cryovacking can have on the chemical and molecular make-up of certain foods.

The sous-vide bag is airtight, thus keeping in juices and flavors. This allows for the highest degree of flavor preservation.

In addition, by cooking a meal submerged in hot water, the heat transfer is even and often superior to that of an oven.

Can I Try it at Home?

Unless you can afford a proper temperature control device (definitely a pricey appliance), sous-vide might be a little tricky to achieve at home.

It's important to realize that the bacteria that cause botulism poisoning grow in the absence of oxygen; therefore, proper temperature control in the water bath helps with food safety.

That being said, some recommend using a vacuum sealer and a slow cooker or deep fryer (filled with water instead of oil) for home use. I've not tried any of these methods, so I cannot comment on their safety or efficacy.

However, given the rising popularity of sous-vide in restaurants around the country, I'm sure more affordably priced options for the gourmet home chef will be around the corner.