What You Need to Know
Sous vide, also known as low-temperature, long-time (LTLT) cooking, is a method of cooking invented by the French chef Georges Pralus in 1974, in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature.
Key Parameters
Equipment
Immersion circulatorVacuum sealerHeat-resistant bagsThermal container
Steps
- 1.
Confit de canard (France): Achieves traditional texture without excessive fat
- 2.
Chashu pork (Japan): Creates ultra-tender slices for ramen
- 3.
72-hour short ribs (Modernist cuisine): Breaks down connective tissues completely
The Science
Primary Reaction
Maillard Reaction