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Sous-vide
Sous-vide (; French for "under vacuum")〔 is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around to for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
== History ==
The method was first described by Sir Benjamin Thompson (Count Rumford) in 1799 (although he used air as the heat transfer medium).〔〔Benjamin Count of Rumford, "Essay X: On the construction of kitchen fire-places and kitchen utensils together with remarks and observations relating to the various processes of cookery; and proposals for improving that most useful art," ''Essays, Political, Economical, and Philosophical'', vol. 3 (London, England: T. Cadell jun. and W. Davies, 1802), (pp. 18-20. )〕 It was re-discovered by American and French engineers in the mid-1960s and developed into an industrial food preservation method.〔 The method was adopted by Georges Pralus in 1974 for the Restaurant Troisgros (of Pierre and Michel Troisgros) in Roanne, France. He discovered that when foie gras was cooked in this manner it kept its original appearance, did not lose excess amounts of fat and had better texture.〔 Another pioneer in sous-vide is Bruno Goussault, who further researched the effects of temperature on various foods and became well known for training top chefs in the method. As chief scientist of Alexandria, Virginia-based food manufacturer Cuisine Solutions, Goussault developed the parameters of cooking times and temperatures for various foods.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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