The Iconic Spirits Blog

Sous Vide Spirits Infusions

May 15, 2013

Tags: sous vide spirits infusions

Over the past decade, the sous vide cooking process has morphed from an esoteric technique to something commonplace in both professional and home kitchens. This is partly due to the influence of the ubiquitous food media and the desire of consumers everywhere to jump on the bandwagon of whatever trend is new and hot. In large part, though, sous vide has become popular because it works---many ingredients really do taste better when prepared this way.

Best translated as “under vacuum,” the sous vide method is simple. The ingredient is sealed in an airtight plastic bag and cooked in a water bath under low temperatures (usually 110-130 Fahrenheit) for a long period of time (as much as several days). The result tends to be a food product with more intense flavors, and one that has been cooked consistently throughout. Troisgros in France is generally credited as the first to use it commercially, and today you’d be hard pressed to find a restaurant kitchen without a sous vide machine. (more…)