Sous vide: a graceful French term that literally means ‘under vacuum.’ But what exactly is sous vide? Where does this cooking technique come from and what does it mean for Simons Halal Food? You’ll discover it here.
Sous vide is a molecular cooking technique. The products to be prepared are first vacuum-sealed and then cooked in a water bath at a precise and consistent temperature. Specialised equipment ensures that the product reaches the desired doneness without overcooking or burning.
With sous vide you can impress friends and family, and elevate your cooking skills to a new level. By preserving texture, colour, flavour and nutrients, this method guarantees a perfect end result. Additionally, it is a healthier cooking technique as it retains essential vitamins and nutrients.
During the 1970s, chefs began exploring the sous vide technique. French chef Georges Pralus discovered that vacuum-sealing foie gras helped maintain its original appearance, prevented excess fat loss and improved its texture. Working in the kitchen of Restaurant Troisgros, Pralus contributed to a new chapter in nouvelle cuisine together with Pierre Troisgros.
At the same time, French food scientist Dr. Bruno Goussault refined the technique for commercial applications. He developed precise cooking times and temperatures, which significantly increased sous vide’s popularity within the food industry.
From the early 2000s, sous vide became increasingly accessible to home cooks. As equipment became more affordable, this culinary innovation found its way into kitchens worldwide. Today sous vide is a cherished technique in both professional and home kitchens.
Precise temperature control
Ensures even and consistent cooking.
Preservation of flavour and texture
Food retains its natural moisture, taste and nutrients.
Consistent results
Always delivers a perfect outcome, ideal for professional use.
Flexible cooking times
Dishes can be left to cook for extended periods without compromising quality.
Healthier preparation
Nutrients remain intact, as they are not lost in boiling water or through overheating.
Convenience and efficiency
Reduces stress in the kitchen by allowing preparations to be done in advance.
Our latest sous vide product line includes short ribs, back ribs and briskets. These cuts are particularly well-suited to the sous vide technique due to their structure, connective tissue and fat content. They also contain a high amount of collagen, which can make the meat tough when cooked using traditional methods.
With sous vide, the meat is cooked slowly at a low temperature, allowing the collagen to break down gradually and transform into gelatin. The result is tender, juicy meat that is perfectly cooked without drying out or becoming overdone. Thanks to the extended cooking process, the meat retains its rich flavours and juices, offering an even more intense taste experience.
Sous vide is a technique that expands culinary possibilities and delivers reliable results time and again. Whether for flavour, texture or convenience, this method offers advantages that an increasing number of chefs are embracing. As a result, sous vide has earned its place as a valuable addition to kitchens worldwide.
