Sous videThe sous vide (literally, under vacuum) technique involves cooking food vacuum-sealed in plastic at low temperatures. A precursor was Fernand Point’s chicken and truffle sealed in a pig’s bladder, at La Pyramide in France after WWI.  The technique was developed in the early ’70s to cook foie gras and was adopted by Tetsuya Wakuda for his confit of ocean trout.  He installed sous vide equipment in his restaurant at Rozelle in 1989.