Sous Vide is French for “under vacuum” and this method of food preparation is gaining popularity as more chefs recognize the advantages of the process. In Sous Vide, foods are vacuum-sealed in plastic pouches, then cooked using precisely controlled heating. Cooking temperatures are lower and cooking times are longer. The result is a dish that retains all of the moisture, nutrients and flavors of the ingredients and is evenly done throughout. The quality and construction of the plastic pouch is critical to the successful use of Sous Vide and Plascon Food Solutions offers a full line of sous vide pouches that are ideal for this application.

Previously only practiced at high-end gourmet restaurants, Sous Vide use is increasing as the benefits of the method are better understood and safety concerns are addressed. The commercial Sous Vide equipment available today addresses the obvious safety questions that arise from cooking foods at low temperatures by incorporating very precise temperature controls to ensure that foods are cooked properly. Sous Vide units for home use have even hit the gourmet kitchen stores.

Interested in learning more about the Sous Vide Method? Several online resources are listed below that can give you more information. Many professional chef consulants such as Chef Walter Zuromski of the Chef Services Group can help restaurants modify recipies to incorporate sous vide in their operations.

A Practical Guide to Sous Vide Cooking

Sous Vide Cuisine by Joan Roca & Salvador Bruques - Hardcover book available on Amazon.com

Sous-Vide 101: Prime Steak Primer

Contact Plascon Food Solutions today to get a quote for sous vide pouches.