Cooking up quality, convenience via Sous Vide
Source: https://www.ift.org/news-and-publications/food-technology-magazine/issues/2021/june/columns/processing-sous-videJune 1, 2021
Sous vide, a French term for “under vacuum,” is a cooking method in which foodstuffs are packaged in heat-stable vacuumized plastic pouches and then placed in water at controlled temperature and time combinations. This cooking method was initially used in the late 1960s to seal and pasteurize prepared foods, and then used by French chefs in the 1970s to increase fat retention to enhance the flavor of their dishes (Cooks Illustrated 2018).
Bruno Goussault has been applying sous vide technology to commercial food operations since the 1970s, when he implemented a sous vide dining program on the French railroad, and is considered the founder of modern sous vide. Since 1989, Goussault has been the chief scientist at Cuisine Solutions, a company that provides sous vide cooked products to foodservice and retail grocery customers.