Sous Vide is the French culinary term for “under vacuum,” a cooking method in which fresh ingredients are cooked in air tight (vacuum-sealed) plastic bags in hot water. Slow cooked for an extensive period of time (over 24 hours) at a relatively low temperature, with the water well below boiling point, commonly 60°C (140°F), the food maintains maximum flavor.This cooking technique was first developed by French chef Georges Pralus, who discovered that cooking foie gras in this way kept the expensive ingredient from shrinking and losing fat content. Some health experts though, believe that cooking using the method “Sous Vide” is dangerous since the food remains below the “danger zone” of 140˚F wherein bacteria can multiply.
We find food cooked “Sous Vide” is typically tender, flavorful and moist – and we’ve had no ill effects. Santé!