Literally translated as “under vacuum,” sous-vide is an elegant French term describing a precise cooking technique. But what exactly is sous-vide? Where does this method come from and what does it mean for Simons Halal Food? You’ll discover it here.
Sous-vide is a molecular cooking technique in which products are first vacuum-sealed and then cooked in a water bath at a consistent, precisely controlled temperature. Specialized equipment ensures that the product reaches the desired level of doneness without burning or overcooking.
With the sous-vide method, you can impress friends and family alike, becoming a true star in the kitchen. Because it preserves texture, color, flavor, and nutritional value, this technique guarantees a perfectly cooked result every time. Moreover, it’s a healthier method, as it helps retain the natural vitamins and nutrients in the food.
Sous-vide emerged in the 1970s. French chef Georges Pralus discovered that by vacuum-sealing foie gras, it retained its original appearance, lost less fat, and achieved a better texture. Working in the kitchen of the renowned Troisgros restaurant. Pralus together with Pierre Troisgros opened a new chapter in the evolution of nouvelle cuisine.
Around the same time, French food scientist Dr. Bruno Goussault refined the technique for commercial use. He developed precise cooking times and temperature standards, contributing greatly to the growing popularity of sous-vide within the food industry.
By the early 2000s, sous-vide became much more accessible to home cooks. As equipment became more affordable, anyone could experiment with this culinary innovation. Today, sous-vide is embraced by professional chefs and home cooks worldwide.
Precise Temperature Control
Sous-vide ensures consistent and even cooking at all times.
Retention of Flavor and Texture
Food retains its natural moisture, flavor, and nutrients.
Consistent Results
Achieve perfect, repeatable results—ideal for professional use.
Flexible Cooking Times
Dishes can be cooked for longer periods without losing quality.
Healthier Preparation
Nutrients are preserved, as they are not lost to boiling water or high heat.
Convenience and Efficiency
Sous-vide reduces kitchen stress by allowing meals to be prepared in advance.
Our latest sous-vide product range includes short ribs, back ribs, and briskets, cuts that are exceptionally well-suited to this cooking method due to their structure and content of connective tissue and fat. These cuts contain high levels of collagen, which can make meat tough when cooked using traditional methods.
Through the sous-vide process, the meat is cooked slowly at low temperatures, allowing the collagen to gradually break down and transform into gelatin. The result is tender, juicy meat that is perfectly cooked without drying out or overcooking. Thanks to the long cooking time, the meat retains its natural juices and deep, rich flavors, leading to an intense and satisfying taste experience.
Sous-vide is a technique that expands culinary possibilities while consistently delivering reliable results. Whether it’s about flavor, texture, or convenience, this method offers benefits that more and more chefs are embracing. It’s no surprise that sous-vide has earned its place as a valuable innovation in kitchens around the world.
