Early reserches about cooking of food-stuff at low temperature date back to the end of 18th century when Sir Benjamin Thompson described for the first time an innovative approach for cookingIn his 1799 essay he told that, one evening, he decided to try an experiment baking a leg of mutton in the particular oven which he himself had invented. Indeed he wanted to test if the air temperature flowing inside the oven he used to dry potatoes would be enough to cook meat. Thompson, alias Rumford Count, designed the experiment with particular care. He invited some friends to dinner and he offered them the dishes without let them know about the experiment. The group liked the mutton’s leg cooked at low temperature most: the dish was delicious, juicy and tasty. Moreover, Thompson highlighted in his essay how the low-temperature cooked haunch had lost less meat juice than the roasted one, weighing up to 6% more than the leg of mutton cooked on the spit. In his writings, referring to this important revolution in cooking at low temperature, he wrote: “ From my personal experience I know how it would be difficult to persuade chefs about this fundamental fact; but it is so incredibly important to remove their prejudice and light up their knowledge that any effort would be spare. ” Thompson could be considered the father of the low-temperature cooking technique, even though he used air instead of water as heat transfer fluid. His experiments were then taken back by the Hungarian physicist Nicholas Kurti, professor at Oxford University, who cooked around 2 Kg of lamb for 8 hours at the temperature of 80°C. Kurti noticed that when the time was up the meat had reached the homogeneous temperature of 75°C and it was juicy and tender. The low-temperature cooking technique nowadays was born from an idea of the French chef George Pralus in 1974. He want to find a solution to the problem of the foie gras conservation. He had the brilliant idea of combining the low-temperature cooking method with the vacuum technique. Chef Pralus obtained an amazing product: the food had a perfect texture and its aspect and flavor was preserved. That’s exactly from this successful experiment that the Sous Vide technique has become object of increasingly detailed studies until it gets finally at the beginning of 21st century when this technique has spread in all the world restaurant.


The Sous Vide Technique is one of the most important innovation in cooking and has a lot of advantages.

  • Organoleptic and nutritional properties of the food are preserved at best with vacuum-packed low-temperature cooking. The food looks better: it has much more vivid colours and it is also more digestible.

  • The positive pressure conditions in the bag help seasoning’s penetration in foodstuff in order to reduce the condiments use to enhance the original taste and nutritional values of the food.

  • The very exact and continued temperature’s control, added to the fact that the food is under vacuum in the bag, avoids to waste nutrients and vitamins in the water, as happened in traditional cooking.

  • The isolation from the external environment avoids degeneration process caused by, for example, the atmospheric gases.

  • Low-temperature technique prevents cellular degeneration, enhances the taste of the product and provides high quality product without seasoning’s massive use.

  • Sous Vide technique gives significant benefits not only in preparation and cooking of the dishes, but also in preservation and regeneration of food, basically extending its shelf-life.

  • Optimization of the product yield: in low-temperature cooked dishes we have a lower average loss of weight (about 30% less)

  • Mise en place better management: Sous Vide technique, thanks to its baking time, allows to prepare dishes in kitchen downtime. In this way you avoid waste and also optimize storage resources.

  • The product doesn’t suffer from changes in temperature and the cooking process takes place very precisely and uniformly.

We should also be clear about the fact that there are specific procedures which we must follow to avoid microbiological issues. Indeed micro-organisms could proliferate at 45°C already, so that there would be the possibility they could multiply during the cooking-time. From this perspective, first it is very important to choose high quality feedstock and then keep in mind that you don’t have to use too low temperatures.

Sous Vide technique allows you to reach exceptional results: food keeps its flavor, it is very juicy and has also a perfect texture. And just with ELEGEN Sous Cooker you could really reach these outcomes.

Sous Cooker Pro Chef and Sous Cooker Professional are reliable and accurate tools which provide a precise, exact and continued temperature’s control. They offer innovative function, unique in the worldwide market: HOLD function and TPS function (Thermal Phases Sequence).

After the cooking period, Sous Cooker reach a safety range of temperature by default, not only to allow the correct preservation and cooking of the product, but also to prevent bacterial growth.

With TPS function food cooking and regeneration are a lot easier to do. Thanks to this function you can also carry out multiple cooking of different food at various temperatures.

Finally, both the controllers have a dynamic flow system really useful to reduce power consumption during the cooking period (when the set point is reached water circulation is reduced) and very important to get a homogeneous temperature inside the tank.

All to make high quality products.