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The sous vide cooking process was developed in France during the early 1970s by Cuisine Solutions' Chief Scientist, Bruno Goussault, as a method for improving the cooking of foie gras. They discovered that if food was hermetically sealed in a specially designed pouch, then slowly cooked in the pouch at a slightly lower than usual temperature, the foie gras showed little sign of profit robbing shrinkage when compared to conventionally prepared foie gras. They also found the flavor of the foie gras was notably enhanced. This discovery began the birth of a new dynamic industry.
The phrase «sous vide» means «under vacuum» in French. While the words have taken on broad meaning, the original authentic usage is derived from a process that Cuisine Solutions pioneered and refined in France with its sister company Cuisine Solutions France. Sous vide is a unique and gentle method of cooking which allows the cellular structure of food to remain intact. The food's natural moisture and juices are retained, preserving its flavor, aroma, and nutrients. Natural flavors are so enhanced that far less seasoning, especially salt, is required. Natural fibers soften and dissolve, leaving proteins, such as beef, tender enough to cut with a fork. The food is not only improved in taste, it retains its nutritional content; a fact that is very important in today's health conscious society. As an added benefit, measurable shrinkage of sous vide products is 10% or less compared to 20% or more on some conventionally cooked products. Heating of Cuisine Solutions' food is easy and can be accomplished with any kitchen equipment from a convection to a combi oven.
Our headquarters plant, located in Alexandria, Virginia, was the first sous vide operation in the United States. During our authentic sous vide cooking process, products are vacuum-sealed in individual or multipack pouches, under USDA supervision. The vacuum-packed products are then batch cooked and pasteurized at precise temperatures and times to maximize the quality of each product. Computers help the culinary team monitor and control the time, temperature and exact degree of doneness of each item. The products are then flash frozen in a nitrogen freezer. Once frozen, the product is packed for shipment and placed into a freezer, ready for distribution.
Cuisine Solutions takes every possible means to ensure the highest product quality. We use only the finest ingredients, and we cook them slowly until they have reached their optimum flavor. By flash-freezing them at that point, we can provide the tastiest and safest entrees and sauces to our customers.
All products are fully cooked at our approved TQC, HACCP plants. Our Norwegian salmon plant is EEC certified, and our U.S. plant is USDA supervised.
Signature Dishes. Imagine creating thousands of deliciously consistent meal combinations. Because the majority of our entrees are packaged separately from the sauces, you can create customized dishes through your unique assembly of different items.
It's easy to transform core entrée items into signature fare to match your ambience, and exceed your guests' expectations.
Diverse Product Applications. In addition, a number of products have multiple applications. You can serve Roasted Garlic & Herb Chicken Breast cold on a salad or toss it hot over a bed of spinach fettuccine. The possibilities are endless.
Easy to Handle. Cuisine Solutions products are easy to handle. The chef-prepared, fully cooked products arrive in single, multipack or IQF portions. Because the food is already perfectly portioned, it's easy to heat and serve.
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