Sous

Vide

SOUS VIDE

Sous-vide( French for "under vacuum")is a

method ofcookingin which food is sealed in
airtightplastic bagsthen placed in a water bath

HISTORY OF SOUS VIDE

1799. Sir Benjamin Thompson discovered Sous
Vide
1960. The development of stable, high
temperature, food safe plastic films were
developed and made sous vide cooking possible.(1)
American and French engineers started using
Sous Vide
1967. George Pralus used Sous Vide to reduce
shrinkage of Fois Gras.

HISTORY OF SOUS VIDE

Bruno Goussault researched different
temperatures for Sous Vide
21st Century. Used around the world in
production companies and restaurants

WHAT IS SOUS VIDE?

WHAT IS SOUS VIDE ?

The term Sous Vide is French for under vacuum.
It is a professional cooking method that uses a specially sealed and
pressurised plastic bag (which holds the food) that diminishes the
contact with aerobic bacteria.
The bag is then placed into a water bath at an accurately
determined temperature which is kept constant by an immersion
circulator.
It is then cooked in the water bath for a scheduled amount of time
till the correct doneness is reached.
The finished result is a product that is evenly cooked, isnt dried out,
has an amazing texture and flavour and enhanced health benefits.

SOUS VIDE TODAY

Food production companies have now embraced the art of Sous

Vide cookery. With a new implemented HACCP plan, foods have
been found to have a longer shelf life with a great transportation
ability.
Sous Vide has also changed from the Haute Cuisine stage to
more Casual Dining. Fast food and casual dining restaurants
have started to use the Sous Vide technique in a hope to ensure
quality control and taste across their respective locations (2).
Its a cooking technique that has changed a lot through the years
and with new safety procedures and more knowledge on Sous
Vide, food sellers and suppliers are starting to realise the
benefits. In the not so near future I'm certain that many of the
food products available at the supermarket shelves will be Sous
Vide due to the ease of use and effectiveness.

EXAMPLES OF SOUS VIDE

SOUS VIDE VEGETABLES

Usually

it takes time to cook

vegetables till the inside of the
vegetable is ready to eat. Sometimes
vegetables can become over-cooked
and mushy. Sous Vide cooks
vegetables to a uniform doneness
and helps to hold your vegetables
together.

COOKING MEAT SOUS VIDE

Half the meats we cook are usually tough; shank,

shoulder, tongue and hearts. We usually cook
these by braising or roasting but this can cause
the meat to dry out. But when cooking meat Sous
Vide you can avoid the meat from drying out by
setting the correct temperature and time you can
cook your meats to tender, medium rare cuts.
This can not occur with traditional cooking
methods. (60oC)

THANK
YOU