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Sous-Vide Cooking Method |
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The sous-vide cooking process was developed in France during the early 1970s by Cuisine Solutions'
Chief Scientist, Bruno Goussault, as a method for improving the tenderness of roast
beef. They discovered that if food was hermetically sealed in a specially designed pouch, and then slowly cooked at a slightly lower than usual temperature, the roast beef showed little sign of profit-robbing shrinkage when compared to one conventionally prepared. The flavor of the roast beef was notably enhanced. These discoveries gave birth to a new technology.
«Sous-vide» in French for «under vaccum». While the words have taken on broad meaning, the original authentic usage is derived from a process that Cuisine Solutions pioneered and refined in France with its sister company Cuisine Solutions France. Sous-vide is a unique and gentle method of cooking food which allows the cellular structure to remain intact. Natural moisture and juices are retained, preserving flavor, aroma, and nutrients. Natural flavors are so enhanced that far less herbs and spices are required. Connective tissues, such as collagen, softens and dissolves, leaving proteins tender enough to cut with a fork. Taste is improved while retaining nutritional content: a very important fact in
today's health conscious society. As an added benefit, measurable shrinkage of products
cooked sous-vide is 10% or less, as compared to at least 20% for conventionally cooked products. Reheating of Cuisine Solutions' products is easy, and can be accomplished with any kitchen equipment: whether a convection, combi or microwave
oven.
Our processing facility, located in Alexandria, Virginia, was the first sous-vide operation in the United States. During our authentic sous-vide cooking process, products are vacuum-sealed in individual or multipack pouches, under USDA supervision, which are then batch-processed and pasteurized at precise times and temperatures, to maximize the quality of each product. Products are then
frozen in spiral or freezers, then packed for shipment and stored in a freezer,
ready
for distribution.
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Dr. Bruno Goussault
Dr. Bruno Goussault is Cuisine Solutions' Chief Scientist for over 16 years. He
assisted
in the design and construction phases of
five sous-vide processing facilities in the US, France, Chile,
Brazil, and Norway, as well as overseeing all of the scientific aspects of the company’s
sous-vide cooking processes, methods, and parameters. He is also responsible
for the company’s quality assurance programs. Dr. Goussault founded CREA (Centre
de Recherche et d'Etudes pour l'Alimentation) in Paris in 1991 to train chefs around
the world in right temperature cooking. Dr. Goussault has trained many of Michelin's three-star chefs in Europe, as well as top chefs
in the US, on the use of
sous-vide
cooking.
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Dr. Goussault is often cited as one of the founders of sous-vide cooking. Developed
in 1970, his focus has been on low temperature cooking, food safety, and industrial
cooking applications. This work in sous-vide has led to changes in the way
top chefs cook for their guests in restaurants, and the way food is prepared and
served on planes, trains, cruise ships, hotels, resorts, and convention centers around
the world. Prior to his work with Cuisine Solutions and CREA, Dr. Goussault worked
in France in various senior scientific positions at the Société Scientifique d'Hygiène
Alimentaire in France for fifteen years and five years at the - Société d'Aide
Technique et de Coopération.
Dr Goussault has published scientific articles, appeared on television, and presented at forums around the world. He received the Ordre National du Mérite from the President of France in 1995. He has a PhD in Economics from the Universtiy of Paris Pantheon and post graduate degree from the Institut d'Etudes du Developpement Economique et Social (IEDES) and a MS degree in food technology from the Ecole Nationale Supérieure des Industries Agricoles et Alimentaires (ENSIAA).
To this day, he has trained a number of the world's top Chefs, such as:
Thomas Keller, Joël Robuchon, Michel Richard, Anne-Sophie Pic, Jean Georges Vongerichten,
Daniel Boulud, Michel Bras, Alain Ducasse, Charlie Trotter, Regis Marcon, Jean Joho, Heston Blumenthal.
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