![]() Sous Vide literally translates to: “Under Vacuum”. It is a cooking technique which until fairly recently was not widely known outside professional kitchens. He is usually cited as the “inventor” in the few books written on the subject. SV was initially devised by Georges Pralus in the mid-1970s for the Restaurant Troisgros in Roanne France to minimise the wastage during the cooking of foie gras.īruno Goussault further researched the technique and applied it to many other cooking tasks. The less obvious reason is that you can enhance the flavour and texture of even the best cuts of meat using the technique. The first and most obvious is making delicious meals from the cheapest cuts of meat. There are a couple of good reasons for using SV. It is mostly used for meat and fish, but good results can also be achieved with hard vegetables. Sous Vide (SV) is a cooking technique where food is vacuum-sealed in a plastic bag and cooked in a water bath at a low temperature usually for a long time. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |