Sous Vide: A Proposition to Nutritious and Superior Quality Cooked Food

Abstract

Sous vide is a cooking method significantly different from conventional cooking as it employs the cooking of raw ingredients in the food-grade, thermally resistant, vacuumized plastic pouches under adequately controlled and subsequent temperature conditions. The method is especially well-known for its minimal effect on the nutritional profile and the good gastronomic appeal. The applications of low temperature in sous vide cooking make the food more organoleptically acceptable. However, there are certain limitations associated with low-temperature cooking, such as microbial contamination. This article encloses the knowledge on breadth and depth of the procedure and principles, and abridge the available literature on sous vide cooking, its effect on the constitution of the food, and its application for the improvement in the available food range (macronutrients and micronutrients). Furthermore, this article will serve as a firm base for the studies on the amalgamation of food processing, its effect on the constituents, and its application to explore new ways for further improvement.