Sous VideThe old and new trend in cooking - Sous VideTracing its beginning to the 17th century, Sous Vide was re-discovered in the 20th century, and has made a big comeback. Sous Vide translates literally from the French to Under Vacuum. The modern technique involves vacuum sealing food in plastic bags, and precisely cooking for a long time at low temperatures. The outcome is a flavor-intense dish with a freshly cooked taste, vividly colored vegetables, and new texture and taste sensations. Two French chefs, Bruno Goussault and Georges Pralus independently began developing the modern Sous Vide techniques in the late 1960's and early 1970's. Today Sous Vide cooking is common in the Michelen Star rated restaurant Le Meurice in Paris, Charlie Trotter's in Chicago, as well as Thomas Keller's, The French Laundry in Yountville, CA. and Per Se in New York, NY.Home cooking Sous Vide requires a vacuum sealer, an immersion circulator, and a pot. Thomas Keller has written a cookbook with Sous Vide techniques and recipes appropriately called Under Pressure. I'd also recommend the YouTube Videos produced by Top Chef winner, Michael Voltaggio (just search for Michael Voltaggio). He has a very good 3-video series on Sous Vide chicken. At the 2015 Kitchen and Bath International Show (KBIS), GE® Appliances previewed an all-in-one Sous Vide solution. It's a new induction cooktop pre-programmed for Sous Vide. It requires an optional Immersion Circulator ($150) which connects with the cooktop via Bluetooth. If you're remodeling your kitchen or considering a new cooktop,
