On January 26th, International Sous Vide Day falls on the birthday of Bruno Goussault, father of sous vide.
The technique, which is used by chefs around the world to cook perfectly cooked proteins at a precise temperature in bags or pouches, was invented in France in the 1970s.
French Chef Bruno Goussault is credited with inventing sous vide (which translates to “under vacuum”). He was working with food scientist Louis Besson when they discovered that cooking food at precise temperatures for long periods of time yielded superior results.
The process involves sealing proteins (steak, shrimp, pork shoulder, lamb chop) in a Ziplock bag that is submerged in a water bath at a controlled temperature. The bag is then removed from the bath once it reaches its desired internal temperature (usually between 134 and 140 degrees Fahrenheit).
Sous vide has become an important part of modern cooking because it allows chefs to create dishes that are consistent in quality and flavor year round. For example, you can make a steak medium rare anytime by using this technique!
