All Pick Pock Creations are prepared with low-temperature cooking, a process that consists of cooking food at a constant temperature usually between 50 and 60 degrees centigrade, and in any case always lower than 100 degrees centigrade. This particular technique is becoming increasingly popular in modern cuisine, but its origins date back to the early 1800s.
Low-temperature cooking was first described by Count Rumford Benjamin Thompson, a physicist and engineer famous for his research on heat, but it only really began to be used in cooking in the late 1970s at the Troisgros restaurant in Roanne, France. Chef Georges Pralus, now considered the inventor of modern sous vide cooking, realized that by using the low-temperature cooking method, or CBT, he could make Foie Gras without losing the fat and juices that gave it its typical texture.
