In Conversation with Gerard Bertholon: The Growing Popularity of Sous Vide

Most conventional ovens control temperatures by 10- or 20-degree variations but in sous vide we can adjust to cook by one-degree variations. This allows us, for example, to cook some proteins for 20 hours and still keep them medium rare.

Sous vide cooking techniques can really improve not only the quality but the safety of products. The process pasteurises the food so by the end all vegetive forms of bacteria, listeria and salmonella are destroyed.