Cooking Up Quality, Convenience Via Sous Vide

PROCESSING

Food Technology Magazine | Article

Wes Schilling

Yan Campbell

Sous vide, a French term for “under vacuum,” is a cooking method in which foodstuffs are packaged in heat-stable vacuumized plastic pouches and then placed in water at controlled temperature and time combinations. This cooking method was initially used in the late 1960s to seal and pasteurize prepared foods, and then used by French chefs in the 1970s to increase fat retention to enhance the flavor of their dishes (Cooks Illustrated 2018).

Bruno Goussault has been applying sous vide technology to …

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About the Authors

Wes Schilling, PhD, is a professor in the Dept. of Food Science, Nutrition and Health Promotion at Mississippi State University ([email protected]).
Yan Campbell, PhD, is a research associate in the Dept. of Food Science, Nutrition and Health Promotion at Mississippi State University ([email protected]).

In This Article

  1. Food Processing & Packaging
  2. Thermal Processing
  3. Food Quality
  4. Shelf Life
  5. Spoilage Microorganisms

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