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The Sous Vide cooking process, widely known as low temperature cooking was developed in France during the early 1970s by chef and scientist Dr Bruno Goussault, as a method of improving the tenderness of meat. He discovered that if food was hermetically sealed in a specially designed pouch, and then slowly cooked at a slightly lower than usual temperature, the showed little sign of profit-robbing shrinkage when compared to one conventionally prepared. The flavor of meat was notably enhanced. These discoveries gave birth to a new cooking technology. Vacuum-packed foods are virtually impossible to overcook when submerged in precisely temperature controlled water baths. Meat, fish and vegetables turn out exactly as desired, thanks to the temperature stability of +/-0.03 C in Fusion Chef Sous Vide equipment. Accompanied by a blast freezer and vacuum sealer, the Fusion Chef equipment completes the ultimate Sous Vide line-up. A study published at the 1974 “Association Internationale du Froid” convention in Strasbourg, France revealed that the Sous Vide method reduces food shrinkage from 40% to an absolute maximum of 5%. Additionally, vitamins, micronutrients and mineral salts are retained and fat compositions are not altered, resulting in a noticeable enhanced taste for meals prepared using Sous Vide methods. What our chef at Culinary Group has to say about cooking Sous VideIt’s all about temperature control Why cook Sous Vide? What equipment does one need? In looking for Sous Vide equipment, an important aspect is the length of time that the immersion circulator takes to reach the desired temperature. This will relate directly to the power of the element used. It will also play a considerable factor with regards to time. A good immersion circulator will include a pump, which will insure that the temperature of the entire bath is consistent. A timer on the unit is very important, preferable with audible signal. The heating element should also be surrounded with a protection grid to prevent plastic pouches from getting stuck on the element and risk the seal breaking or food spillage.
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