Sous vide, a culinary technique that has won over chefs and food enthusiasts all over the world, has its roots deep in France’s rich culinary tradition. Sous vide’s journey from France to global kitchens is a fascinating story of innovation, passion and flavor.
The term sous vide, which in French means “under vacuum”, alludes to the essence of this technique – cooking food slowly, at precisely controlled temperatures, in hermetically sealed bags. Although similar practices can be traced back centuries, it was in the 1970s that French chefs Georges Pralus and Bruno Goussault refined and popularized the method.
Pralus, working at the Troisgros restaurant, discovered that by cooking foie gras using sous vide, it kept its original texture and lost less fat. Goussault, for his part, deepened the scientific understanding of the technique by studying the effects of temperatures on different foods.
From the refinements of Pralus and Goussault, sous vide gained prominence in France and gradually captured the attention of chefs around the world. In the 1980s and 1990s, this technique began to be adopted by haute cuisine restaurants, attracted by its ability to cook food evenly and with great retention of flavor and moisture.
At the beginning of the 21st century, technological advances made sous vide accessible not only to professional chefs, but also to home cooking enthusiasts.
Equipment such as immersion circulators and vacuum sealers became more compact and affordable, allowing the technique to move out of professional kitchens and into homes.
Sous vide has revolutionized the art of cooking, providing unprecedented precision in temperature control, which is crucial for achieving consistent, high-quality results.
In addition, its ability to enhance flavors and textures while preserving nutrients has consolidated its position as a cutting-edge technique in contemporary gastronomy.
Today, sous vide continues to evolve, with chefs and amateurs exploring new possibilities and combinations. Its legacy is not just the technique itself, but the opening up to a more experimental and scientific approach to cooking.
From France to the world, sous vide is not just a culinary technique; it is a bridge between tradition and innovation, between art and science, in the infinitely delicious universe of gastronomy.
Would you like to get in contact with Orved Brock to know more about our professional sous vide machines? Reach us via phone: +55 85 98793-6777, e-mail: vendas@orvedbrock.com.br or whatsapp.
