Sous Vide Cooking

Sous vide (pronounced soo–veed) is a culinary technique in which vacuum sealed food is immersed in a water bath and cooked at a very consistent temperature. The cooking time is longer than other methods for the same food, but the cooking temperature is much lower. This low–and–slow method yields remarkable and unique results.

The term sous vide is French for “under vacuum.” This method of cooking was developed in the mid–1970s by chef Georges Pralus for the internationally renowned, Michelin three–star Restaurant Troisgros, in Roanne, France.

Sous vide cooking has sparked a new wave of innovation and creativity among distinguished chefs at major restaurants around the world.

Cooking for dozens or hundreds of guests a night in a restaurant requires large (and expensive) sous vide equipment, and until now nothing else was available. The SousVide Supreme makes the technology and techniques of sous vide available to the home chef.

What’s exciting about sous vide is that it is not simply another way of doing the same thing. It is a new and unique way of cooking that yields different and better results. Foods cooked sous vide take on tastes and textures that simply cannot be duplicated using any other method—not braising, not roasting, not poaching.

One of the reasons almost every professional chef is talking about sous vide these days is because it represents a creative opportunity that rarely comes along. Sous vide is a chance to not just modify old recipes, but create entirely new realms of gastronomy.

Much remains to be discovered, and that’s a big part of the buzz. Professional and home chefs are constantly experimenting with this new cooking method, exploring its many dimensions, and expanding its possibilities.

With the SousVide Supreme, you will be part of this discovery process.