Sous Vide Cooking Invades The Home

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How sousvide cooking has risen from a professional cooking technique in the world’s best kitchens to the homes of amateur chefs.

When Georges Pralus championed sous vide cooking back in the 1970s it was because he believed the technique produced the best possible foie gras.

Through cooking using low and constant cooking temperatures, over a long time, with precise water baths. He found the finished foie gras was moist, maintained it’s original appearance and had a much better texture. Pralus claimed to many that sous vide was the future but, as with most visionaries, no one listened.

Jump forward more than 30 years to 2005 and sousvide equipment was being used by some of the worlds best chefs and no longer just for foie gras. Heston Blumenthal, Ferran Adrià, Grant Achatz and Thomas Keller had all cottoned on to the virtues of sous vide cooking and were now using water baths for meats, fish and vegetables. Spreading this super soft, succulent and flavor enhancing method of cooking to the world.

This is not the end of the sous vide story. Over the next ten years – a technique once seen as high-end and reserved only for the science savvy chefs of Michelin kitchens – slowly became more appealing to the home cook of the 21st century.

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