John's Sous Vide power pointPresentation Transcript
Sous Vide Project By John Goldie “In cooking success is not extemporized. It’s built on precision, the quest for truth, and the purity of flavors and textures.” -Bruno Goussalt
Introduction In this project I will produce an in depth study of the culinary production system Sous Vide. I will also design a Sous Vide product based on the Risotto brief given to us by Watties.
The History &background ofCooking Under Pressure
BackgroundA short story of the earliest account ofSous Vide… With the idea in mind that food would benefit by less heat in cooking Count Rumford came up with an experiment to slow cook mutton under pressure. After waiting 3 hours he became frustrated with the result of his raw mutton and chucked it back in the water for the maids to clean, they had the idea that it wasn’t there job so left it. The next day the maids and Count Rumford come to the kitchen to find a perfectly cooked peace of mutton that was soft moist and full of flavour.
Time Line Sir BenjaminThompson in 1799 ----- Chef Georges Pralus Count Rumford 1967 – 19 74 1802 Food safe plastic films 1960s Bruno Goussault
Cultural History Corn husks were One of the most traditionaltossed onto glowing French preparation methods, embers in Mexico cooking en papillote, involves packaging food in a parchment paper envelope. . Whole pigs were slowly roasted underground in Hawaii Preparing food at low Early cultures in temperatures in China used clay sealed vessels is one pots to simmer of the oldest forms of tough meats cooking.
Brief To Produce A Product That Has A Risotto Starch Cooked Sous Vide For A Heat And Eat Style Product.
Risotto DevelopmentDay 1: testing the cooking times for RisottoDay 2: testing to see if pan then sous vide method worked and also sous vide 3 samples of chicken for correct cooking timeDay 3: testing components such as creamed leek and bacon soilDay 4: plating of dish with tweaks here and there
Dietary and Nutritional Information Can be easily edited to be a vegetarian dish, remove meat.
Overall Analysis TenderNo Fuss Cooking Sensitive Flavourful Trail and error Fidgety Time Consuming Great
References • http://www.techne- calibration.com/adminimages/Sous_Vide_Information(1) .pdf • http://blog.medellitin.com/2010/08/sous-vide-hi Posted by Pablo Escolar at 8/24/2010 08:00:00 AM Labels: Modernism, Molecular Gastronomy, Sous Vide storical-note-count-rumford.html • Under Preasure- Thomas Keller • http://www.foodstandards.gov.au/npc/index.cfm?acti on=recipe.display