Sous Vide

Sous-vide is French for “under vacuum” and the theory for this process was first discovered in 1799. It was then re-discovered in the mid 1960’s and developed in to a method for industrial food preservation. It wasn’t until 1974 when a French chef and university food scientist found that whilst using Sous-vide for foie gras, the product kept its original appearance without losing excessive amounts of fat. It’s appearance, and its texture and taste were actually enhanced.


  • Sous-vide is a cooking technique which offers advantages to every kitchen regardless of its size.
  • It is a method of cooking food in airtight sealed bags in a water bath for longer than normal cooking times at an accurately regulated temperature much lower than normally used in conventional cooking methods.
  • By cooking from vacuum packs you can improve kitchen productivity and make the whole working organisation more flexible.
  • The big advantage is that food prepared by sous-vide keeps its quality longer than food prepared in the conventional way.
  • By placing the vac packed food in a water bath where the temperature is set at the desired final cooking temperature, overcooking is avoided.
  • The food cannot get hotter than the temperature of the water bath it is in. Whereas In conventional high heat cooking, such as oven roasting or grilling, the food is often exposed to heat levels that are much higher than the desired internal cooking temperature and the food must be removed from the high heat prior to its reaching the desired cooking temperature. If the food is removed from the heat too late, burning occurs, and if it is removed too early, under-cooking results.

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