Sous vide (pronounced “soo vee”) is French for “under vacuum.” By immersing vacuum-sealed food in hot water at precise, but lower temperatures for a long time, food cooks slowly and evenly. The technique is a monumental culinary advance that some describe in the same breath as the invention of the food processor and the gas stove.
Harris designed four sous vide cookers, successfully introducing them into many restaurants, and also hoping to place them in chains, hotels and casinos. He admits many U.S. chefs have not personally used sous vide, but many are intrigued, becoming more receptive.
“My models enable chefs to cook and store more food. It is also clean and neat. Since everything is contained, you only need half the seasoning or marinade,” Harris says with undeniable gusto. His multifunction cooker works with any size or combination of restaurant pan, allowing for a multitude of uses.
On the cusp of obtaining National Sanitation Foundation (NSF) approval, Harris’ vision for his company is vast. Popular TV shows featuring chefs and cooking, combined with healthier eating trends, appear to give the technique a winning edge.
Harris, with always something cooking, says the future looks delicious. Sous vide may even transform airline food one day – now that would be something!
For more information, please visit: www.sci-bath.com
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