Sous vide prime rib roast

Sous vide cooking using thermal immersion circulator machines. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. Low-temperature cooking was first described by Sous vide prime rib roast Thompson, Count Rumford in 1799.

He used air as the heat-transfer medium in his experiments while attempting to see if he could roast meat in a machine which he had created to dry potatoes. Preparation of food under pressure, with or without heat, was developed by American and French engineers in the mid-1960s as an industrial food preservation method. As with Rumford, the researchers learned that the food showed distinctive improvements in flavor and texture. As this method was pioneered, applying pressure to food through vacuum sealing was sometimes called “cryovacking”. The pressure notably concentrated the flavors of fruits, even without cooking. He discovered that when foie gras was cooked in this manner, it kept its original appearance, did not lose excess amounts of fat, and had better texture.

Another pioneer in sous vide is Bruno Goussault, the French chief scientist of Sterling, Virginia-based food manufacturer Cuisine Solutions. Goussault and Pralus independently worked on development of sous vide in the 1970s and eventually became collaborators. Goussault pioneered the marriage of vacuum sealing with low-temperature cooking. Pralus, considered the father of modern sous vide, cooked at higher temperatures.