Something that will be a gourmet's delight! Various techniques of cooking are also being adopted to retain the flavour of the food. One of them is the Sous Vide cooking. The sous vide cooking not only retains the food flavour, but cooks the meat more tenderly and evenly. This French technique of cooking has been proved popular all over the world and is slowly making inroads into India.
As people all over the world are becoming calorie conscious, healthy food has become the new mantra for the food industry. Not only the young, but even the not so young are trying to be slim and trim. The young generation with high stress levels and long working hours has to be careful about its food intake. The older generation with cardiac and sugar problems also needs to be calorie conscious.
Several eyebrows may be raised wondering what this sous vide cooking is. Succinctly, it can be said the sous vide cooking involves slow cooking under vacuum, at a precise temperature. Sous vide cooking can also be defined as a technique of cooking in vacuum sealed plastic pouches at low temperatures, for long duration of times. Well, sous vide cooking is being used in India, but many of the people are not aware of this term.
The Science
Sous vide is a French style of cooking which was adopted in the twentieth century by George Pralus in the 1970s. The term sous vide, translates to 'under vacuum.' Sous-vide, the French for under vacuum, is a method of cooking that is intended to maintain the integrity of the ingredients by heating them for an extended period, at relatively low temperatures.
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