DOCUMENT

5 History Sous-vide, French for “under vacuum”, is the term given to a method of food preparation in which vacuum-packed food in plastic bags is gently cooked at low, steadily maintained temperatures over an extended period of time. The sous-vide cooking technique was developed back in the 1970s. Its aim was to both simplify the cooking process and help food to stay fresh for longer. For this reason, it was initially used as a means of making convenience products. Cooking at low, precise temperatures also made it possible to take an almost scientific approach to optimising the taste and texture of food. The catering industry also uses this technique to gain more control over timings during preparation and cooking. Meals can be prepared, cooked, stored in cool conditions, and heated up again, or prepared, stored in cool conditions, and then cooked. This leaves more time for creating the perfect presentation on the plate. The practicality of the sous-vide technique and the unique taste experience it delivers explain why it has become an indispensable part of many kitchens nowadays. The combination of a Miele built-in vacuum sealing drawer and a Miele steam oven bring this exciting technology directly into your home.