The method was developed by Georges Pralus in the mid-1970s for the Restaurant Troisgros (of Pierre and Michel Troigros) in Roanne, France. He discovered that food cooked in this way kept its original appearance, did not lose its nutrients and maintained its natural texture. The method is used here in the US in a number of top-end restaurants under Thomas Keller, Paul Bocuse, Joel Robuchon and Charlie Trotter and other chefs. Non-professional cooks are also beginning to use vacuum cooking.
Both Culinary Brands and WR Grace entered fresh prepared Sous-vide products at one time during the late 80’s & early 90’s and both sold their operations due to lack of profitability. With the cost of labor on the rise, health care and increasing obstacle it just may be time for resurgence for Sous-vide. Grocerant ready-to-eat and ready-to-heat fresh prepared food is in demand. Note: Sous-vide must be fresh not frozen once frozen it is no longer considered true Sous-vide.
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