Sous Vide

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Also known by the brand name Cryovac, the method of preserving by vacuum-packing is accomplished by eliminating all air from a plastic bag or container in which cooked food is stored. Food stored in this manner is said to retain its fresh flavor for longer periods. This system is also used to wet-age beef. Sous vide preservation has become quite controversial, with many state health departments in the process of establishing guidelines for standardization.