The document discusses the history and process of sous vide cooking, including its development from the 1700s to modern use in restaurants and food production. Key aspects of sous vide include vacuum sealing foods and precisely cooking them in a water bath at a controlled temperature. The document also provides examples of how sous vide can be used to cook different foods like meat, fish and vegetables.

1. Sous Vide
By Emma Druitt
Project

2. Introduction
 I will be creating, designing and presenting a sous
vide food product that fits the required brief.
 I will be testing and evaluating the product until
the dish is completed to a high standard. I will then
cook the finished dish for it to then be judged and
assessed.
 The finished product will then have the nutritional
information calculated and a package designed
that is appealing to customers.

3. Timeline of Sous Vide
1799. Sir Benjamin Thompson discovered Sous Vide
1960. The development of stable, high temperature,
food safe plastic films were developed and made
sous vide cooking possible.(1) American and French
engineers started using Sous Vide
1967. George Pralus used Sous Vide to reduce
shrinkage of Fois Gras.
Bruno Goussault researched different temperatures
for Sous Vide
21st Century. Used around the world in production
companies and restaurants.

4. What is Sous Vide?

5. What is Sous Vide?
The term Sous Vide is French for “under vacuum”.
It is a professional cooking method that uses a specially sealed and
pressurised plastic bag (which holds the food) that diminishes the
contact with aerobic bacteria.
The bag is then placed into a water bath at an accurately
determined temperature which is kept constant by an immersion
circulator.
It is then cooked in the water bath for a scheduled amount of time
till the correct „doneness‟ is reached.
The finished result is a product that is evenly cooked, isn‟t dried out,
has an amazing texture and flavour and enhanced health benefits.

6. The
History of
Sous Vide
Cooking

7. The Beginning…..

8. The Beginning…..
Early Years:
 Sous vide is one of the oldest forms of cooking and started as a
form of cooking food at low temperatures in sealed vessels.
 Found in China, Hawaii and Mexico the Early Civilisations used
clay pots to simmer tough meats, cooked whole pigs
underground and cornhusks were tossed into glowing embers.
France used the cooking „en papillote‟ where food was cooked
in an envelope parchment which is still around today.
1799:
 Sir Benjamin Thompson first described the method as an industrial
food preservation method(1).

9. The Early Years

10. 20th Century
1960’s:
 American and French engineers discovered Sous Vide for food
preservation.
 Stable, high temperature and food safe plastic bags/films were
developed which made Sous Vide possible.
1967:
 George Pralus was trying to reduce shrinkage of his Fois Gras terrine. He
found that buy sealing it in a plastic vacuum sealed bag and immersing it
in water for a precise time and temperature, the shrinkage went from 40%
down to 5%. He found that it cooked perfectly without losing fat and
created a nicertexture whilst reducing on product loss.
 He served this in his French restaurant “Troisgros”. Pralus has now taught
many chefs around the world the art of Sous Vide.
 Bruno Goussault: Another Sous Vide pioneer, he researched different
cooking temperatures for different foods. He then trained chefs in this art
and has helped food manufacturers develop food for sale.

11. 20th Century
1960

12.  George Pralus:
Foie Gras
 Bruno Goussault:

13. Sous Vide Today
 Food production companies have now embraced the art of Sous
Vide cookery. With a new implemented HACCP plan, foods have
been found to have a longer shelf life with a great transportation
ability.
 Sous Vide has also changed from the Haute Cuisine stage to
more Casual Dining. Fast food and casual dining restaurants
have started to use the Sous Vide technique in a “hope to ensure
quality control and taste across their respective locations”(2).
 It‟s a cooking technique that has changed a lot through the
years and with new safety procedures and more knowledge on
Sous Vide, food sellers and suppliers are starting to realise the
benefits. In the not so near future I'm certain that many of the
food products available at the supermarket shelves will be Sous
Vide due to the ease of use and effectiveness.

14. There are so many Sous Vide
products available now…..

15. THOMAS KELLER
Today
Sous Vide
TETSUYA WAKUDA
HESTON BLUMENTHAL

16. Sous Vide
 For sous vide to work a Vacuum packer
and Thermal emersion circulator is
needed.

18. Vacuum Packing Machines
From Contour Sales.co.nz
Domestic Vacuum Packing.
$150.00 From Contour Sales.co.nz
Benchtop Vacuum Packing.
$389.99
Thermal Emersion – Sous Vide
machines
From Sous Chef.co.nz From Sous Chef.co,nz From Sous Chef.co.nz
PolyScience 18L bath. PolyScience Sous Vide Creative PolyScience Sous Vide
$161.00 Series. $572.87 Professional. $1,274.99

19. Vacuum Packing.
 Vacuum packing has become a way that chefs in restaurants and
commercial food companies are using to pack their food goods.
 Vacuum packing foods can:
Reduce food wastage
Prevent freezer burn
Make food storage safer
Help with portion control
Lower the cost of foods
Advance food preparation
Save time
> Food can be safely stored and increase the shelf life of some foods
which saves money and time. These are valuable resources when in
the food industry that is important to be aware of. It is hygienic and
takes to time at all.

20. Food shelf life's extended due
to vacuum packing

21. Stovetop or your faithful chilly
bin!
 Stove: The cheapest way to Sous Vide is on
your stove. Using a thermometer and hot and
cold water to help regulate the temperature
you can achieve the sous vide results.
 Chilly Bin: Another easy way to replicate Sous
Vide. By using a thermometer to check the
temperature and hot and cold water you can
cook foods sous vide. The chilly bin helps to
hold the heat and make it and effective and
cheap use.

22. Advantages and
Disadvantages of using the
stove top or Chilly Bin
 Advantages: Cheap, doesn‟t require
special equipment.
 Disadvantages: Time consuming as you
have to keep checking the temperature,
Imprecise as the water temp will always
be fluctuating and this can change your
texture and „doneness‟ of your foods.

23. Sous Vide Vegetables
 Usuallyit takes time to cook vegetables till
the inside of the vegetable is ready to
eat. Sometimes vegetables can become
over-cooked and mushy. Sous Vide cooks
vegetables to a uniform „doneness‟ and
helps to hold your vegetables together.

24. Cooking Fish Sous Vide
 Fish usually has a short window of
„doneness‟. It can quickly go from
undercooked to overcooked in a few
minutes. Using Sous Vide you can
eliminate this by setting the temperature
and time so that the flavours develop, the
fish is perfectly cooked and a unique
texture develops. (58-62oC)

25. Cooking Meat Sous Vide
 Halfthe meats we cook are usually tough;
shank, shoulder, tongue and hearts. We
usually cook these by braising or roasting
but this can cause the meat to dry out.
But when cooking meat Sous Vide you
can avoid the meat from drying out by
setting the correct temperature and time
you can cook your meats to tender,
medium rare cuts. This can not occur with
traditional cooking methods. (60oC)

26. Future Trends
Chef‟s have come a long way from the reliable fire and pot to
the sous vide machine and even using fish tank bubble
machines to aerate sauces. Even though sous vide has taken
over many companies and restaurants sous vide will stay and
help with cooking some foods such as eggs and some meats
but in the end the reliable heating of a pan on a stovetop will
prevail.
People like things that work and if it works why change it? This
is what Sous Vide will have to contend with as the years go
on.
We may even see the rice cooker, crock pot and sous vide
machine merge to create an easy leave, heat and eat type
of foods that save time.
I still think that Sous vide is a great cooking method and there
are certainly many chefs and other well-known people that
stand by it. Seeing if Sous Vide is a trend or will morph into
something technical will be seen in time.

27. Stakeholders
 Will Mulders: He taught us some techniques of sous vide
and how to cook sous vide products from fish and chicken.
 Watties: As they used „Risotto‟ as an example for product
development. As they develop food products some
findings that we could find during our investigation could
help them in further products.
 Tutors: Because they are constantly learning from their
students :D
 Students: If anyone is interested in Sous Vide or want to
learn more about the technique then our research can
help them understand and give them advantages and
disadvantages.

29. Negatives of Sous Vide

30. Positives of Sous Vide

32. References
 Amanda Hesser (2005-08-14). "Under Pressure". The New York Times.
 Carey Polis (2012-07-10). “How Sous Vide Went From Haute Cuisine To Casual Dining”. The Huffington
Post.
 http://gizmodo.com/5461100/sousvide-supreme-review-how-to-cook-from-the-inside-out
 http://www.hospitalityinfocentre.co.uk/Food%20Production/Sous%20Vide.htm
 http://dessertcomesfirst.com/archives/800/
 http://tigertailfoods.com/wp/
 http://www.understanding-medical-conditions.com/healthy-diet-foods.html
 http://bingeeatingtherapy.com/2010/12/28/top-ten-foods-to-always-have-in-the-house/
 Ceserani and Kinton. Hodder Education, Britain 2012.”The Theory of Catering”.
 http://www.culinaryinnovations.co.uk/orved-vacuum-packers-faqs.html#work
 http://www.cookingsousvide.com/info/sous-vide-equipment
 (1) http://www.techne-calibration.com/adminimages/Sous_Vide_Information(1).pdf
 http://www.souschef.co.nz/
 http://www.contoursales.co.nz/

33. My Sous Vide
Dish

34. Evaluation 1
 Sous Vide Curry and
Rice

35. Evaluation 2
 Sous Vide stuffed chicken served with savory
potatoes, cranberry chutney and orange infused
carrots

36. Evaluation 3
 Sous Vide stuffed chicken served with savory potatoes,
honey glazed cranberrys, orange infused carrots, brown
jus and a nut and bacon crumb with micro-greens

37. Evaluation 4
 Sous Vide stuffed chicken served with rice pilaff
embellished with a bacon nut crumb, orange infused
carrots, honey glazed cranberrys and brown jus