2. 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.
Introduction
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.
5. 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.
What is Sous Vide?
8. 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).
The Beginning…..
10. 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.
20th Century
13. 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.
Sous Vide Today
14. There are so many Sous Vide
products available now…..
16. Sous Vide
For sous vide to work a Vacuum packer
and Thermal emersion circulator is
needed.
17.
18. Vacuum Packing Machines
Thermal Emersion – Sous Vide
machines
From Sous Chef.co.nz
PolyScience 18L bath.
$161.00
From Sous Chef.co,nz
PolyScience Sous Vide Creative
Series. $572.87
From Sous Chef.co.nz
PolyScience Sous Vide
Professional. $1,274.99
From Contour Sales.co.nz
Domestic Vacuum Packing.
$150.00 From Contour Sales.co.nz
Benchtop Vacuum Packing.
$389.99
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.
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
Usually it 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
Half the 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.
34. Evaluation 2
Sous Vide stuffed chicken served with savory
potatoes, cranberry chutney and orange infused
carrots
35. 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
36. 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
Hinweis der Redaktion
Sous Vide. French for ‘under vacuum’.
The art to which vacuumed foods are cooked in water to achieve immaculate texture and taste.
This diagram outlines the process.
Food is placed in specially designed plastic bags
It is then vacuum packed to help stop aerobic bacterial growth.
The bag is then placed into a water bath with a determined temperature and then cooked till the product is tender, evenly cooked and ready to eat.
But how did sous vide come about?
The idea of wrapping food and slow cooking at low temperatures is one of the oldest forms of cooking.
The technique was used by early Civilisations in China, Hawaii and Mexico.
They 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 seen in many
local restaurants as well as used here at EIT.
In 1960 American and French engineers discovered Sous Vide for food preservation.
Around this time stable, high temperature and food safe plastic bags/films were developed which made Sous Vide possible.
Around the time of 1967 George Pralus was trying to reduce shrinkage of his Fois Gras terrine.
George Pralus:
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%.
It was cooked perfectly, didn’t lose fat and created a nicer texture whilst reducing on product loss.
Bruno Goussault:
He researched different cooking temperatures for different foods. He then trained
chefs in this art and has helped food manufacturers develop food for sale.
Sous vide is now found everywhere in the world:
Silver fern farms
Tetsuya Wakuda
Heston Blumenthal
Scholars Restaurant
Elephant Hill
Black barn
Kaweka
Thomas Keller
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.
Chefs such as Thomas Keller, Heston Blumenthal and Tetsuya Wakuda are also using the sous vide method in their high end restaurants.
It is used to “intensify flavours of fruits or vegetables or to tenderise tough cuts of meat”.
The option for casual food restaurants or fast-food places to use sous vide are also becoming available.
It means that “workers with little training can produce expert and completely uniform results. Exactly what a large chain needs”.
Home cooks are also able to get in on the trend with sous vide machines coming out this year for as much as $300.
The negatives of Sous Vide cooking are:
Cost, it can be pricy if you want top of the line machines and equipment
Sizing, all foods in the sous vide bag must be the same size to ensure even cooking
Complete meals, you cant place meat and vegetables in the same packet as cooking temperatures are different.
Adverse reacton, people havent been so supportive of cooking foods in ‘plastic’ so can put customers off.
The positives of sous vide cooking are:
Time, foods have a longer shelf life, save on labour and food can be left unattended when cooking.
Tender and reduced weight loss, Meat is tender and juicy without drying out and retains the foods flavours.
Nutritional, sous vide cooking means that the vitamins and minerals are not all destroyed during the cooking process.
And sous vide food means that because the food is vacuum packed there is no risk of cross contamination between products,
Such as storing in fridges.
Sous Vide cooking has come a long way since the early years.
Wether this technique takes off and becomes an everyday cooking element is something that is unsure,
as we have used the simple pot, pan and fire for over a 100 years.
Sous vide may also take over the household slow cooker as another form of easy cooking.
Where you can place food on in the morning and it’s ready for when you come home for dinner.
I think that Sous Vide has developed in a way that means it is now becoming more assessable to people,
so we may even be able to see this technique expand to everyday cooking in the future.
My first sous vide practical expectation was that I wanted my dish to be a type of curry and rice that you could find on the supermarket shelves.
After cooking my dish I wanted to change it so that I could have a meat, vegetable and sauce product to firstly appeal to customers, secondly show a higher skill level and lastly
SOUS VIDE
Cooking times:
Chicken: Cut into strips and vacuumed. In at 58oC at 9.38am and checked at 10.15am. Temp was 79oC.
Was nicely cooked and tasted yum!
Curry: Cooked off ingredients and placed in sous vide bag at 58oc FOR 1HR. Checked food after this and was soft and ready to eat.
Rice:
4 bags:
1- 1 cup of rice with 240g liquid for 40min (as per recipe). In: 9.21am, out: 10.01am
Rice was uncooked, gritty and mushy. Had a lot of liquid left over and tasted gross.
2- 58g rice with 117g liquid for 40min. In: 9.41am, out 10.17am
Again it was uncooked and flavourless. Still too much liquid and it was not very nice to eat.
3- 58g of rice with 116g liquid for 40min. In: 9.41am, out: 10.17am
Uncooked, mushy, no flavour and disgusting. Still a little too much liquid but absorption a lot better compared to other rice packs.
4- 58g rice with 80g liquid for 40min. In: 9.41am, out: 10.17am.
Rice was a little undercooked, not enough liquid in the bag. Still tastes disgusting but that could be changed by adding different ingredients.
What I thought before cooking and my expectations:
- I want my dish to be a sous vide dish that you could find in the supermarket. With the rice and curry on the shelf. I want to open the packet and pull out the rice and then place the curry over top after microwaving the sous vide bags so it is a ready to eat meal.
Conclusions after cooking:
- My chicken turned out really nicely. It tasted good and I was very happy with the result and cooking time.
- The curry was also good, I wasn’t fond of the taste but the other students and tutor enjoyed it so it must’ve been good! It cooked well in the sous vide bag but incorporated the ingredients in pan before sous vide to just get some extra flavour and colour.
- The rice was obviously unsuccessful. All bags were undercooked and tasted disgusting. I could change the flavours and ingredients to change this but I have chosen to change my product.
I was interested in a full sous vide product but want to now do a sous vide chicken product and to not do the risotto. This is because the time restrictions for me have meant that I have to produce a dish in 3 practises with the fourth being the final assessed one. I would love to play around with temperatures and times for sous vide risotto but I don’t have enough time and so I will be choosing another starch.
It was very interesting in looking at the absorption method of risotto as it is something that is different from cooking plan rice.
