Sous Vide

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Monday, 23 May 2011 16:15

Hilton Head Island, South Carolina, May 2011— Translated from the French, “Sous Vide” means literally “Under Vacuum.” When you add the word “cooking” it refers to a particular (and healthy) method of food preparation. In recent years, the sous vide method of cooking has become increasingly popular in health and energy conscious kitchens around the world. When author Cindy Kowalyk received her first sous vide machine, she immediately began searching for recipes but came up with nothing. In "Simply Sous Vide: Soups to Casseroles to Cakes" she shares recipes once thought to be impossible to create when using the sous vide method. Invented in the 1970s, the sous vide method requires individuals to place food in vacuum-sealed bags, and then submerge the bags in temperature-controlled water, where it will cook. Food will never overcook due to the controlled temperature, and this method allows food to keep its flavor, nutrients and vitamins due to the lack of oxygen in the bag. The sous vide method of cooking attracts restaurant chefs wishing to prepare healthy, tasty meals for patrons as well as everyday chefs who like to cook for themselves, families and friends. Kowalyk adds onto this method with her patent-pending Simply Sous Vide technique. She shares recipes that chefs thought were impossible to make through the sous vide method until now. She shows readers how to make cakes, casseroles, soups and more to enjoy. "In addition to preserving nutrients and flavor, the sous vide method allows people to cook meals in advance at energy efficient low temperatures," Kowalyk says. "Since all the components of a meal can be done in one water bath, clean up is simple and fast." While sous vide cooking has been around for nearly four decades, very few recipes have been available for this innovative method. Kowalyk hopes that her recipes will encourage others to adopt this nutritionally and environmentally beneficial way of cooking. "Simply Sous Vide: Soups to Casseroles to Cakes" is available for sale online at Amazon.com and other channels. Cindy Kowalyk attended the American College for the Applied Arts in Atlanta in the field of design. She applies her skills as a patent holder and innovator in design to the field of sous vide cooking. This self-taught, world-traveled home cook has refined two years of recipe development and entertaining to an exciting new patent pending technique. The creation of sous vide casseroles, cakes and soups, brings this method to an exciting new level. Born in Michigan, she currently resides with her husband in Hilton Head Island and Atlanta. SOURCE: Simply Sous Vide: Soups to Casseroles to Cakes < Prev   Next >