Vacuum packing is not only for storing products but also for preparing the final dish. In fact, this technique is a valuable ally for any chef.
This is because:
Along with quick chilling, it also provides greater flexibility in the use of raw materials. The same ingredient can be used for different dishes
Great temperature control during cooking, which leads to greater flexibility with at least 4 different systems (quick heating, slow heating, thermal loss cooking, advanced delta-t cooking)
More cooking and flavour uniformity. More intense flavour and colour.
Since water boils below 100 degrees in a vacuum, extremely low temperatures can be used compared to traditional cooking and so the more sensitive organoleptic components, colours, and flavours are unchanged.
Troisgros Restaurant, Roanne, Loire Valley, France.
It is the mid-70s, in fact, 1974. Chef George Pralus, assisted by a university nutritionist, was seeking a technique that would prolong the shelf life of fois gras without altering its appearance or taste. He discovered that cooking the vacuum packed product not only increased its shelf-life but also improved its fragrance and flavour. Thus, sous-vide cooking was born.
Over the next thirty years the technique would first be marginalized and underestimated but then would be rediscovered in recent years by cooks throughout the world, and especially in the United States, who were able to fully appreciate the benefits and managed to enhance the artistic and creative aspect.
They revealed this culinary culture, now well-known throughout the world and used by chefs in the most renowned restaurants. It has been adapted to recipes and cuisines from around the world. Ultimately, this technique is even starting to be used at home.