Have you ever eaten anything cooked "sous vide"? Do you think the technique should be banned?
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Last year, the NYC Health Department banned sous vide cooking in restaurant kitchens, at least until it hashed out regulations. Now it looks like those regulations will finally see the light of day, with guidelines expected to be submitted to the Board of Health within the next few months – which is when they'll become available for public scrutiny before being put to a vote.
The embattled technique – French for "under vacuum" – consists of cooking vacuum-sealed food at low temperatures and has been widely used by top toques like Thomas Keller and Daniel Boulud. Fans say it increases tenderness and flavor. NY’s health officials fear it might cause food poisoning.
Meanwhile, Blue Hill, Cru, Eleven Madison Park, Per Se and wd-50 have all submitted procedures for using the technique that have been approved by the NYC Health Department. And the trend is catching on in San Francisco, where it's being used everywhere from the avant-garde Coi to the old-guard Ritz-Carlton Dining Room.