Precision Cooking: Sous Vide

Sous vide cooking, which involves cooking food in a precisely controlled water bath, has been around since the 18th century. The French term "sous vide" translates to "under vacuum," which refers to the original method of cooking where food was placed in vacuum-sealed bags before being cooked.

The first known use of sous vide cooking was by Sir Benjamin Thompson, an American-born British physicist, who used it to cook meat in 1799. However, the technique didn't gain widespread popularity until the 1960s, when it was adopted by French and American chefs.

One of the early pioneers of sous vide cooking was Georges Pralus, a French chef who used the technique in the 1970s to cook foie gras, which was notoriously difficult to cook evenly. Pralus discovered that cooking foie gras sous vide resulted in a perfect texture and flavor.

In the 1980s, the sous vide technique was refined by Bruno Goussault, a French food scientist who developed the temperature and time guidelines used by many sous vide chefs today. Goussault's research showed that cooking food at a precise temperature for a specific amount of time resulted in consistent and predictable results.

Since then, sous vide cooking has become increasingly popular in professional kitchens and home kitchens alike, with the development of affordable sous vide equipment and the dissemination of recipes and cooking techniques via the internet.

Today, sous vide cooking is used to cook a wide range of foods, from steak and chicken to vegetables and even desserts.

1. Steak: Sous vide cooking produces perfectly cooked steak with a juicy, tender texture.

2. Chicken: Sous vide chicken is moist and flavorful, and can be used in a variety of dishes.

3. Fish: Sous vide cooking is a gentle way to cook fish, resulting in perfectly cooked fish that is moist and tender.

4. Eggs: Sous vide cooking produces perfectly cooked eggs with a creamy, custard-like texture.

5. Vegetables: Sous vide cooking is a great way to cook vegetables, as it preserves their natural flavors and nutrients.

6. Pork: Sous vide pork is juicy and tender, and can be used in a variety of dishes.

7. Desserts: Sous vide cooking can be used to make a variety of desserts, including custards, puddings, and cheesecakes. 

Sous vide cooking involves cooking food in a precisely controlled water bath at a lower temperature than traditional cooking methods. Here are the basic steps for sous vide cooking:

1. Preheat the water bath: Fill a large pot or sous vide container with water and attach a sous vide machine. Set the temperature to the desired cooking temperature.

2. Season the food: Season the food with salt, pepper, herbs, and other seasonings as desired.

3. Seal the food: Place the food in a vacuum-sealed bag or a high-quality resealable plastic bag. Remove as much air as possible from the bag using a vacuum sealer or the displacement method (submerging the bag in water to force the air out and then sealing it).

4. Cook the food: Place the bag in the preheated water bath and cook for the desired amount of time. The cooking time will vary depending on the food being cooked and its thickness.

5. Finish the food: After cooking, remove the food from the bag and pat it dry with a paper towel. If desired, sear the food in a hot pan or on a grill to create a crust on the outside.

Overall, sous vide cooking is a great technique for cooking foods that require precision and consistency. With the right equipment and techniques, you can use sous vide cooking to produce perfectly cooked dishes every time.