Sous Vide: The Precision Cooking Revolution | Golden Age

Sous vide, which translates to 'under vacuum' in French, is a cooking method that involves sealing food in airtight bags and then heating it to a precise temperature in a water bath. This technique, popularized by chefs like Joël Robuchon and Thomas Keller, has been gaining traction since the 1960s. With the rise of affordable sous vide machines, home cooks can now achieve restaurant-quality results with ease. However, the method has also faced criticism for its potential health risks, such as the growth of bacteria in sealed environments. As of 2020, the sous vide market was valued at $1.4 billion, with an expected growth rate of 15% per annum. The controversy surrounding sous vide has sparked debates among chefs, food scientists, and health experts, with some arguing that the benefits of precise temperature control outweigh the risks, while others claim that the method is a fad with limited applications.