Science of Sous Vide

Have you ever seen on a menu the words “sous vide” before a certain dish and wondered what does it mean? Well, you might be surprised but it is just broiling under water.

In 1974, French chef Georges Pralus was the first to use the technique. He prepared fois gras sous vide at his restaurant Troisgros after finding that the method preserved the size of the liver, while also improving its texture and taste.

Science of Sous Vide

Rather than apply heat directly, the food is packed in plastic and immersed in water. The air is removed from the bag to allow for the heat to go straight from the water into the food. Using circulating water rather than air means that the temperature can be very precisely controlled: a good sous vide system can maintain the temperature of a pot of water to within 1 degree Fahrenheit over several hours of cooking time. As collagen is heated to temperatures above 130°F it also begins to contract and denature, becoming a gelatinous substance. Breaking down the collagen makes meat deliciously tender. Water is nearly ten times more efficient than air as a medium for transferring heat to food. The immersion circulator maintains constant temperatures to keep the cooking process nearly perfect.

When I cooked with my sous vide for the first time, I was confused of why there was no sear of the steak that would make the meat look more appealing. However, the logic is quite simple. The heat is being transferred uniformly through the meat so the color would be uniform.