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Who invented sous vide and how has it evolved since then?

Esperanza Tregidgo

As an avid food enthusiast and self-proclaimed sous vide expert, let me tell you that the history of sous vide is both fascinating and somewhat controversial. While the primary credit for inventing sous vide goes to Georges Pralus, a French chef who developed the technique while working at the Michelin-starred restaurant, Troisgros, in the 1970s, there's a lot more to the story than the typical foodie narrative.

First off, let's get one thing straight. Sous vide, a French term that literally means "under vacuum", is not a new technique. It's been used in industrial cooking since the early 20th century and was popularized in France in the 1960s. However, it was Pralus and his team who adapted the technique for use in fine dining restaurants, and introduced it to the world.

Since then, sous vide has evolved significantly. In the early days, it was a delicate and complex process that required a lot of specialized equipment and knowledge. In fact, it was so challenging that only a handful of chefs across the globe knew how to execute the technique perfectly. But, over time, with the advent of new cooking equipment, sous vide has become more accessible to home cooks. Thanks to sous vide immersion circulators, it's now possible for anyone to cook using this technique.

But here's where the controversy comes in. As sous vide has become more popular, some chefs have dismissed it as a fad or a gimmick, arguing that it's not true cooking. They see it as a shortcut that undermines the skill and creativity required in traditional cooking methods. However, defenders of sous vide argue that it's just another tool in the chef's arsenal, and that it can be used to create dishes that are impossible to achieve using other methods.

Personally, I think the truth lies somewhere in between. There's no denying that sous vide has opened up new culinary possibilities, from perfectly cooked eggs with oozy yolks to succulent, tender meats that are evenly cooked throughout. But, at the same time, it's not a panacea for all cooking challenges. In the end, it's up to each individual chef to decide whether or not to embrace the technique, and to use it judiciously.

In conclusion, while Pralus may have been the first to use sous vide in fine dining restaurants, the technique has a rich history that goes back decades. And while there may be disagreements about its merits, there's no denying that sous vide has forever changed the way we cook and eat. So, embrace the debate, and experiment with this exciting technique for yourself!