SousChef

Perhaps you have seen the term on a menu, perhaps you’ve seen it on tv shows like Masterchef, Chef's Table or Top Chef, sous vide is not a hype or a fad. It has been around for a while and the first time it was adopted was by Georges Pralus, a French chef, in 1974 for the Restaurant 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. This technique is now accessible to any home chef because the sous vide tools have become very affordable.