The innovation I have done my research on for this blog is the infamous Sous-Vide technology and technique used in almost all of the modern kitchen today. Sous-Vide is a method of cooking where a the cooking component is usually wrapped and seal in a plastic pouch and slowly cooked in low moderate temperature water bath. The temperature of the water is lower than usual cooking temp, therefore it takes longer than usual to cook the ingredients but comes out with better results and cooking results.  This new technology water bath helps cook ingredients much more evenly at a slower rate, having less to no chance of overcooking and also retaining moisture of the cooked ingredient.

This Sous-Vide innovation falls into the category of Technology and Process. The Sous-Vide method has been first brought up in the late 1700s. In the 1900s is when the Sous-Vide method started taking its place in the cuisine, being improved by many generations of chefs, through different cooking methods, trying to find the best way to Sous-Vide an ingredient. As of today, Sous-Vide is at its most compatible form, with chefs being able to experiment a wide-range of different cooking methods, ingredients and theory into the Sous-Vide cooking method. This shows how the technology and innovation of the Sous-Vide cooking method has evolved drastically over the few hundreds of years. This technology has also helped with the process of cooking ingredients in a busy high-end restaurants, by cooking ingredients to perfection and not losing as much yield as they would using a different method. This has helped many restaurants save money and valuable time, giving them space to do other important jobs and create new things.

The reason being the Sous-Vide method and technology is such an important technique in today’s culinary world is convenience. Now, chefs and cooks are able to cook ingredients to the perfect temperature and texture that they desire to put on their dish. It has a lot of benefits rather than negative. Helps with the yield and size of the product they use, being able to save money while also creating the perfect result. This technology has helped and improved our culinary scene through fine dining, where chefs are able to experiment and create new cooking methods and dishes that are innovative and influential, making the Sous-Vide one of the most greatest culinary inventions of this time.

This whole technique and innovation has really influenced me a lot, not directly but in some ways. Looking a dishes made by Michelin star chefs and influential chefs, where its visually attractive and also flavorful, many of these dishes that have influenced me to pursue a job in the culinary industry has been made using the Sous-Vide technique. Like how the Troigros brothers changed the culinary scene by making their infamous dish “Salmon & Sorrel” (by using a new technique of no overcooking the fish), sous-vide has that type of influence and has changed the culinary scene as we see it today. The science and ways of this technique has always fascinated me ever since I took interest in the culinary and food scene.