9 Questions
What is sous vide?
A cooking method in which food is cooked in a plastic pouch or a glass jar in a water bath for longer than usual cooking times at a precisely regulated temperature.
What temperature is typically used for cooking red meat in sous vide?
Around 55 to 60°C
Who is the French chef credited with adopting sous vide in 1974 for the Restaurant Troisgros?
Georges Pralus
What is the name of the French chief scientist of Sterling, Virginia-based food manufacturer Cuisine Solutions, who is also a pioneer in sous vide?
Bruno Goussault
What is the benefit of sealing food in plastic bags in sous vide cooking?
It retains juices and aroma that would otherwise be lost in the process.
What is the essential feature of sous vide cooking?
The use of temperatures much lower than those used for conventional cooking.
What happens at temperatures above the boiling point of water in sous vide cooking?
Browning (Maillard reactions) happens.
Where has sous vide become common in recent years?
Cooking TV shows such as Iron Chef America and Top Chef.
What is the name of the lower-cost sous vide unit that can be attached to the side of a cooking vessel?
Sous vide stick
Study Notes
Sous vide is a cooking method in which food is cooked in a plastic pouch or a glass jar in a water bath for longer than usual cooking times at a precisely regulated temperature.
The temperature is much lower than usually used for cooking, typically around 55 to 60 °C for red meat, 66 to 71 °C for poultry, and higher for vegetables.
Low-temperature cooking was first described by Benjamin Thompson, Count Rumford in 1799.
Sous vide was adopted by Georges Pralus, a French chef, in 1974 for the Restaurant Troisgros.
Another pioneer in sous vide is Bruno Goussault, the French chief scientist of Sterling, Virginia-based food manufacturer Cuisine Solutions.
Sealing the food in sturdy plastic bags retains juices and aroma that otherwise would be lost in the process.
The use of temperatures much lower than those used for conventional cooking is an essential feature of sous vide.
Sous vide cooking facilitates development of desired organoleptic flavors and limits off flavors due to oxidation.
Browning (Maillard reactions) happens at temperatures above the boiling point of water, which is a limitation of sous vide cooking.
Sous vide has become common on cooking TV shows such as Iron Chef America and Top Chef, and in restaurants such as Panera Bread.
Lower-cost units are now available in the form of a "stick", which has a clip to attach it to the side of the cooking vessel.
Devices are becoming more user-friendly, with apps affiliated with most of the devices.
Test your knowledge of the innovative cooking technique known as sous vide with our quiz! From the history of low-temperature cooking to the science behind sealing food in plastic bags, this quiz will challenge your understanding of this popular culinary method. Get ready to learn about the pioneers of sous vide, the ideal temperatures for different types of food, and the limitations and benefits of this unique cooking style. Take our quiz to see if you're a sous vide expert!
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