Utility. Consistency. Sous Vide.

The single best way to achieve a perfect cook is through sous vide. It is a slow cooking process where a
product is air sealed into a plastic bag and submerged in water. This water is held at a low, regulated
temperature and slowly being moved around to allow for proper heat distribution. This method of
cooking promotes even cooking all the way through which allows beautiful, pink medium rare steaks or
tender vegetables. On top of the consistency of the cook, it also allows you to predetermine the internal
temperature of the product you are cooking allowing for restaurants to prep ingredients to 80-90% and
reserve for finishing later on in service.
In recent years sous vide has been pushed heavily in north America as more and more chefs adapt these
machines, also known as emersion circulators, into their kitchens. Before, the machines were bulky and
expensive, however in recent years they have become accessible to everybody as the sous vide wand
was created. These machines allow for any containment unit to become a sous vide machine. By
inserting this wand inside a container of water, it feeds and releases water at the required temperatures
to allow for sous vide cooking to occur.

Emersion circulators have become a staple in many top kitchens around the world. Chefs such as Grant
Achatz, Paul Bocuse and Charlie Trotter have all been outspoken about the utility that these machines
offer. The ability to play with the doneness of food is utilized to the highest levels at top restaurants
across the world. This allows for Alina’s signature hidden chicken thigh dish to exist. To allow for this
dish to work, the chicken thigh is cooked sous vide until 80% done before it is wrapped in Kombu kelp
and hidden under a fire to allow for it to finish its cooking.
The technology was first developed in the mid 1960 by American and French inventors. For a few years
the technology was relatively unused until its introduction into French chef Georges Praus’ kitchen. It
was originally used to cook foie gras as it elevated the texture while wasting a minimal amount of fat.
From this point Praus developed a team from his test kitchen to experiment with potential of the
emersion circulator. His team was the first to discover the necessity for vacuum sealing. After a few
years of testing, Praus became known as the father of sous vide.

Now the real question is, how does this technology affect me. I am a huge fan of protein-based dishes.
My meals feel incomplete without an animal protein component. For this reason, I love to experiment
with different cooking methods to enhance my dishes. I find that the consistency of sous vide is
unmatched in the kitchen. The results of this cooking method are beautiful and delicious at the same
time. On top of that, I am able to start a meal before leaving for school and by the time I arrive at home
it is ready to be seared and served. Since sous vide is held at a consistent temperature, it is impossible to
over cook the food so results are guaranteed.
Since its explosion into the scene. Sous vide has almost become a necessity in high end kitchens. With its
accessibility and results, there is no reason why it shouldn’t be. The utility is unmatched and a true gift
to the culinary world.