Vollrath Sous Vide
Sous Vide, or low temperature cooking, is a process of cooking food at a very tightly controlled temperature, normally the temperature the food will be served at. This is a departure from traditional cooking methods that use high heat to cook the food, which must be removed at the moment it reached the desired temperature. Sous Vide was first used in kitchens in France in the 1970's and traditionally is the process of cooking vacuum sealed food in a low temperature water bath. This process helps to achieve texture and doneness not found in other cooking techniques. Sous Vide has slowly been spreading around the world in professional kitchens everywhere and is finally making the jump to home kitchens.
As Sous Vide has become more popular and moved to the home kitchen the term now encompasses both traditional under vacuum Sous Vide and also low temperature cooking. Some preparations rely on the vacuum pressure to change the texture of the food but in most cases the benefits of Sous Vide are realized in the controlled, low temperature cooking process. This means that fancy vacuum sealers can be set aside for home sealers or even zip lock bags. The basic concept of Sous Vide cooking is that food should be cooked at the temperature it will be served at.