Sous Vide Cooking
Centuries-old cooking method modernized with GE’s new induction cooktop. GE’s sous vide accessory is the first sous vide to work with a cooktop.

What is it? Essentially a water oven that cooks food at an extremely accurate temperature, which translates into perfectly, evenly cooked meats and veggies.

History of Sous Vide
1799:
Sir Benjamin Thompson first described the method.

Mid-1960’s: American and French engineers re-discovered and developed into an industrial food preservation method.

1974: Georges Pralus adopted the method for the Restaurant Troisgros in Roanne, France. He discovered that foie gras kept its original appearance when cooked in this manner. Another pioneer in sous vide is Bruno Goussault, who further researched the effects of temperature on various foods and became well known for training top chefs in the method.

2008: Moving beyond restaurant kitchens, Auber Instruments and Fresh Meals Solutions offered relatively inexpensive, yet highly accurate, PID controllers with an attached thermocouple probe to control a rice cooker, slow cooker, electric stock pot or similar apparatus.

2009: The Sous Vide Supreme sous vide machine and Addélice swid immersion circulator, both intended for home use and less expensive than laboratory-standard equipment, were available for purchase at a few hundred U.S. dollars.

2010: Time magazine called sous vide “the edge of culinary innovation.”

May 2015: Home chefs will continue to venture into sous vide cooking thanks to products like GE’s sous vide accessory which will work with all Monogram®, GE Profile™ and GE Café™ induction cooktops.

Three Great Feats
Impossible to overcook:
Since the food never goes above the preset temperature, overcooking isn’t an issue. This makes it an ideal cooking method for entertaining and when food needs to hold a certain temperature for a long period of time.

Precise cooking: Steaks are done perfectly throughout. Forget the rare center with more than half the steak cooked well-done toward the outside. This precision is especially helpful when cooking drier cuts of meat such as ribs or pork.

No browning: Sous vide doesn’t change the food’s appearance. Simply finish the steak, salmon or chicken off in a hot frying pan to achieve the desired sear.

Sources:

  1. http://en.wikipedia.org/wiki/Sous-vide
  2. http://www.forbes.com/sites/larryolmsted/2014/07/13/molecular-gastronomy-at-home-sous-vide-cooking-made-simple/