RESOURCES
Sous vide
Sous vide (French for "under vacuum"), is poised to revolutionize the way restaurant chefs cook. Simply put, sous vide is a term for putting food in a plastic bag and vacuum-packing it. The hermetic seal created traps flavor that would otherwise be lost so that food can be prepared days in advance for those busy days. See below to see how this mixture of science, technology and gastronomy and hit the mainstream!
Condé Nast - Word of Mouth presents the WOMMIESThe 8 trends, concepts, and innovations of the past two decades that have changed the way we "chow" |
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Condé Nast - September 2007 |
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"Sous-Vide - What it is: French for "under vacuum," sous-vide is the chic term for cryovacking, a process whereby food is sealed in a plastic bag and cooked at a low temperature for a long time..." [This method of cooking is one of the most revolutionary ways to use our small chamber machines.] |
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NBC News - What's Cooking |
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YouTube News Clip |
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NBC - Sous Vide, a "quiet revolution" in food preparation, is a cooking method being embraced by top chefs around the world over the past several years...
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