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Jamie Tiampo

Sous-Vide Immersion Circulators - 36341 Seal Appeal: The Nutrition, Food Safety, and Operational Benefits of Sous vide Technology for North American Restaurants Introduction

sous vide in a restaurant environment. Unless otherwise referenced, much of the information in this paper is derived from a training program delivered by Georges Pralus, the inventor of Sous vide is a professional cooking method which employs plastic oxygen barriers and precise temperature controls to reduce oxidization and extend the useable shelf life of inventory by diminishing contact with aerobic bacteria. The result is a final product with superior texture, amplified flavors and enhanced organoleptic qualities. This paper examines the nutrition, food safety, and operational benefits of sous vide in restaurants across North America. sous vide . The class, “Des techniques de caisson sous vide ” was held for the first time in the United States in David Bouley’s test kitchen in New York in April 2006. I would like to thank Chefs Pralus and Bouley for providing such a unique and wonderful learning experience, as well as paving the way for the development of