Find the technique of sous vide cooking explained in the video below

The history of sous vide cooking

The sous vide method was first used by Count Rumford in 1799 and was then eventually developed into an industrial food preservation method in the 1960s The first chefs adopted this method in 1974 in France by discovering that the very expensive foie gras would retain better texture and its original appearance.  Scientist/chef Bruno Goussalt  became well known for exploring which temperatures would get the best results and then consequently for training top chefs in this method. Essentially Sous Vide means 'under vacuum' and describes a method in which food is sealed in an airtight BPA free plastic bag and then placed in a water bath or in some other temperature-controlled steam environment at an accurately regulated temperature much lower than normally used for cooking, twith the intention to cook food evenly, ensuring that the inside is properly cooked without overcooking the outside, and thus retaining moisture, texture and taste.

check out our production pics - click here

Chef sites with links to sous vide
http://www.sydneycommercialkitchens.com.au/sck-blog/sous-vide-cooking-the-secret-of-top-chefs
http://www.seriouseats.com/2009/10/understanding-sous-vide-cooking-heston-blumenthal.html
http://america.aljazeera.com/watch/shows/techknow/blog/2013/11/6/need-to-know-cookingsousvidefromfrancetofoodiestoyourkitchen.html
https://www.sousvidetools.com/toolshed/five-reasons-why-professional-chefs-love-sous-vide/