3. Sous vide
Georges Pralus (1974) Bruno Goussault (1974)
Sir Benjamin Thompson
( Count Rumford) (1799)
• (1960) American French engineers
• http://absagenciesinc.ca/the-history-of-
sous-vide-cooking
4. Sous vide today
Heston Blumenthal Thomas Keller (The French Michael Mina. (San
(Fat Duck Restaurant) Laundry) Francisco
Michael Mina.
Bellagio. Las Vegas,
Nevada)
6. Sous vide Storage
Cooking process
Raw ingredients (cooking and quick Prepared product
cooling)
Prep (cleaning, cutting,
portioning) Labeling and storage
Vacuum sealing Assembly and final cooking
Serving or Sale
7. Sous vide Cooking HACCP
Raw Ingredient
Immediate cooking
Assembly and Serving
Pre-cooking by (65’C)
traditional method
Prep (cleaning, cutting,
portioning) (below 4’c) Quick cooling (below
4’C)
Vacuum sealing
Labeling and storage
Indirect cooking
Regeneration
Assembly and serving
8. Death associated with sous vide
• Hospital food linked to two deaths
• By Morgan Tait, Newstalk ZB
• 9 :06 AM Thursday Jul 19, 2012
Two people have died and three others have become ill in a listeria outbreak believed to have originated in
hospital food in two different regions.
The affected products have also been recalled from shops as they may contain the bacteria causing the disease.
The two elderly women died after contracting listeria, a food-transmitted illness found in meat supplied to the
Hawkes Bay Hospital.
Two other people contracted the disease but recovered.
Hawkes Bay Hospital spokesman Andrew Coleman says another case has been reported today at Tauranga
Hospital.
"At this stage there doesn't seem to be any any correlation between what's happening in Hawkes Bay with these
cases, relating to the death and illness.''
The cause of the women's deaths in Hawkes Bay - in June and this month - were reported a day after the recall
notices were placed in newspapers by Napier company Bay Cuisine.
The company supplies the hospital's kitchen and cafeteria, and the Mad Butcher and Preston shop chains.
9. Equipment
$256.00
$4,800
Immersion
circulators
Sous vide water oven AU$ 630.45
AU $790.00
10. Benefits & Liabilities
Apparatus Benefit Liabilities
Domestic vacuum packer Is small in size and price is You can only vacumme
very risenable. small amount at the time.
Commercial Vac packer you can cacummed big Take lots of space in a
amount at once. kitchen and its very
expencsive.
Chilli Bin Cheap and takes no rome You have to keep cheing
the temperature to make
sure u don’t loose heat.
Steamer/convection oven You will keep the Really expensive and it
temperature and you can takes a lot of room.
use it for more than sous
vide and use it for any
type of cooking.
Thermal emersion Is small in size and and Expensive
circulator keeps the temp and easy
to use
11. Future of Sous vide
• What is the future of Sous vide? Well this is also very divided in the industry.
Some think that there will be something that will combine ovens and steam
oven with sous vide machines and these will be the ovens we use in our home.
• Some people think that sous vide equipment will become more eco friendly
and better for the environment.
• But we can not be sure if sous vide will cross over to the house hold or house
wife. This is something that is up in the air at the moment.
•
• What I think of sous vide and its future?
• I think sous vide is a good tool for the restaurant and good with some ingredients and
not others. And it’s something that is great for the industry, but not sure how it will be
adapted into the home but I could be wrong. Some of the best restaurants in the world
use sous vide and that has brought sous vide to the for front of this decade. We will
never know what is to come. Things come and go so fast in this industry that you
never now how something that is cool today can be bad tomorrow, that is the hard
reality of this world and the Industry.
• Also with the advent of so many App’s and books available it would be surprising if
sous vide did not become more popular in most homes & restaurants……….)
12. My dish
• Butter poached chicken stuffed with mushroom
• On a bed of creamy leek
• Turned honey and butter glazed carrots & carrot puree
• Mushroom sauce
• Fried mushroom, lemon and butter served on a vulevonts
• Parmesan, lemon zest and parsley risotto.
13. My Dish: tries 1st & 2nd
• My first dish did not go well the risotto
did not work and my plate had no color.
• My second try risotto still bad, and still
no color on the plate.
• Chicken is juice and had alright flavors
on both ties, had to bring down the
earth flavors of the mushroom and
leeks were good.
14. 3rd time
• Risotto is now cooked on the stove.
• Leeks were cooked sous –vide cooked for
1 hour.
• carrots turned and cooked sous-vide as
well for 1 hour.
• With mushroom sauce and a vulevont and
pan fried mushroom and capsicum sauce.
15. 4th
• Risotto was good.
• Mushroom sauce, and changed capsicum
sauce for carrot puree
• Carrots and leeks were cooked to perfection
but leeks will be presented different
• Also plated with micro-greens
16.
17.
18. This is a web site I found and has 10 reasons you
should use supreme.
• SousVide Supreme can do that your conventional appliances
can’t, here are ten reasons the SousVide Supreme can and
should be your go-to kitchen appliance.
• 10. Sous Vide Supreme Looks Great On Your
Counter. Maybe it’s a little shallow, but let’s be honest: the
rounded edges, the sleek lines, the brushed chrome of the
original water oven or the glossy colors of the Demi … unless
you’re using a replica of Bird In Space as a paper towel
holder, a SousVide Supreme is the closest thing to cooking with
a work of
19. Stakeholders
These are the stakeholders that have an interest in the outcomes of
this assignment.
• Wil Mulders Chef that taught us some technique of sous vide
• Watties : They will be able to use this information to change or add
to what the have and to see if is a good way of moving forwards.
• tutors : They will be able to tell how much study we have put in our
projects and what needs to be changed or added.
• students: They will be able to use our projects as guide lines and
improve as yeas come.
20. My references
• Wikipedia
• Blog.medellitin.com/2011/02/are-kombi-ovens-future-of-sous-
vide.html.
• www.robinsonlibrary.com 01/14/2009
• Sous-vide cuisine (first publish in 2003 by Montagud Editors, S.A)
1. Wikipedia.org
2. www.robinsonlibrary.com
3. and a couple of blogs.
4. Sous-vide cuisine (publish in 2003)
Editor's Notes
This project is to explain what is sous vide and how it came to be, also how it got started and where it is going in the future.
Through out the world you can find methods of cooking at a consistent temperature going as far back as BC.Some of the ways of slow cooking around the world.eg: Hangi, Dutch oven.
Sir Benjamin Thompson (Count Rumford) was the first to describe the process of slow cooking. He came across the process by accident. When he placed a piece of meat in an oven for three hours and the meat was still raw, he left it for the maids to clean. The maids placed it back in the oven and left it over night. The next day they found the meat to be cooked perfectly. That was in the year 1799. In the 1960s American and French engineers re-introduced it as a method of food preservation. Then in 1974 it was brought back by Georges Pralus to cook foiegras. He found that the food kept its texture, quality and appearance perfectly.We also have Bruno Goussault, he is known as the man that made sous vide safe for us today.What is the meaning of sous vide? Sous vide |soozved|Noun A method of treating food by partial cooking followed by vacuum-sealing and chilling.Adjective & adverb(of food or cooking) involving such preparation: [as adj.]: a convection oven can be used in sous vide operation [as adv.]: cooking cuisine sous vide.Origin French, literally “Under Vacuum.”
We have so many modern chefs cooking sous vide that it has brought it to the for front of the modern culinary world. Chefs such as Heston Blumenthal and Thomas Keller and Michael Mina and many restaurants all over the world are using sous vide as a form to present their food.
This are some books of a couple of chef that use sous vide in their cooking.For example Heston Blumenthal uses sous vide in his tv show Heston’s feasts and he cooked a hole pig in a spa bath for one of his dinners. Do to the amount of publicity sous vide is looking to be quite popular around the world.
This is an explanation on the best way to to store sous vide
This Article was printed in The New Zealand Herald news, the meat was sous vide so we now that if the food is not prepared properly there can be some major problems with it. This happen around the time I was working on this project so though it was important to add it to my project
What equipment do we need to cook sous vide?Vacuum sealerSous vide professional (immersion circulators)And many more, by the end 2013 there will be so many that it will be like the rice cooker or microwave and it will be much cheaper and easier to get and buy. Benefits & Liabilities
Meat is one of those food that have a great result with sous vide.Vegetables have the same result but you have to be sous that is a vegetable does not over cook but some are not good for sous vide such as cauliflower, broccoli and some others.I
