"Sous Vibe" (pronounced soo veed), which means “under vacuum” in French. I watched CW4 Travis Smith use this technique at the 34th. Culinary Competition in Ft. Lee. Other well known Chefs such as Thomas Keller, Joël Robuchonand and Charlie Trotter, also have been perfecting this technique in their high-profile restaurants. Sous Vibe was not born yesterday. It was first originated in 1974 in France by Chef George Pralus. He experimented with sealing foie gras in plastic and cooking it slowly. Watch this video and also check out the below link:
Now check out this link:
http://www.todaysdietitian.com/newarchives/june2006pg40.shtml
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