Thomas N. England - Cooking Sous Vide

COOKING

SOUS VIDE

RICHER FLAVORS BOLDER COLORS BETTER NUTRITION

Chef Thomas N. England

Publisher: Mike Sanders

Associate Publisher: Billy Fields

Senior Acquisitions Editor: Brook Farling

Development Editor: Kayla Dugger

Cover and Book Designer: Rebecca Batchelor

Photographer: Daniel Showalter

Food Stylist: Allison Douglass

Recipe Tester: Geoff Kelty

Prepress Technician: Ayanna Lacey

Proofreader: Amy Borrelli

Indexer: Celia McCoy

PRODUCTION, LONDON

Digital Producer: Alex Valizadeh

Senior Digital Producer: Miguel Cunha

DIGITAL OPERATIONS, DELHI

Head of Digital Operations: Manjari Hooda

Producer: Rahul Kumar

Assistant Editor: Etika Kapil

Operations Assistant: Tauhid Nasir

First American Edition, 2016 Published in the United States by DK Publishing 6081 E. 82nd Street, Indianapolis, Indiana 46250

Copyright 2016 Dorling Kindersley Limited

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eISBN: 9781465454164

Library of Congress Catalog Card Number: 2016935495

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Introduction to Sous Vide

WHAT IS sous vide?

Sous videis a French term that translates to under vacuum. The sous vide process involves sealing food in a bag and cooking it in a temperature-controlled water bath.

Cooking Under Vacuum

Originally referring to the process of vacuum sealing food in order to extend its shelf life, sous vide became known as a cooking process in the 1940s. At that time, people began experimenting with placing vacuum-sealed food in a pot of boiling water to heat it.

This rudimentary process wasnt refined until the 1970s, when a European scientist tested water temperatures in relation to sealed packages of food being cooked.