This is the power point I created to present my dish to the class and the judges

1. 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

2. 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.

3. The History &
background of
Cooking Under
Pressure

4. Background
A short story of the earliest account of
Sous 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.

5. Time Line
Sir Benjamin
Thompson in 1799
----- Chef Georges Pralus
Count Rumford 1967 – 19 74
1802
Food safe plastic films
1960s Bruno Goussault

6. Cultural History
Corn husks were One of the most traditional
tossed 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.

7. Brief
To Produce A Product That Has
A Risotto Starch Cooked Sous
Vide For A Heat And Eat Style
Product.

8. Risotto Development
Day 1:
testing the cooking times for RisottoI used 4 samples with variant lvls of
stock and air, after having no luck with a 5 min window between undercooked
and a glutinous mass, I decided to cooking in a pan and transfer into a sous
vide method half way through cooking.
Day 2:
testing to see if pan then sous vide method worked and also
sous vide 3 samples of chicken for correct cooking time
Day 3:
testing components such as creamed leek and bacon soil
Day 4:
plating of dish with tweaks here and there plated several times
to make sure I was happy with the dish. Also added a Wight wine
butter sauce

9. Dietary and Nutritional
Information
Can be easily
edited to be a
vegetarian
dish, remove
meat.

10. Costing information

11. Overall Analysis
Tender
No Fuss Cooking
Sensitive
Flavourful Trail and error
Fidgety
Time Consuming Great

12. 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