Sous-Vide
1. Preparation Use only the best and freshest raw ingredients, working within a hygienic kitchen environment.
2. Fill the pouch Use pouches suitable for Sous-Vide Cooking
3. Vacuuming Hermetically seal the pouch under vacuum in the Multivac vacuum packing machine
4. Cooking Cook at a predefined temperature for a set period of time.
5. Cooling Cool quickly to 3 ƒC within 90 minutes helps ensure food safety.
6. Cool storage 0 to 3 ƒC. The menu components retain theirquality for between a few days up to a couple ofweeks depending on the product.
7. Regeneration or Service Reheat the menu components within minutes. Brown if required.
8. Garnish and serve.Bon appetit!
What is Sous-vide cooking?
Sous-Vide - which literally translates from French as 'under vacuum' was originally developed in France by Georges Pralus during the early 1970's.
The process evolved when Georges Pralus & a food scientist joined forces to devise the perfect method for producing foie gras.
The best method was found to be vacuum packing the food in a pouch before slowly cooking it at a controlled low temperature.
With the right Sous-Vide equipment the gentle cooking process results in tender textures and enhanced, intense flavours, which are now part of every serious professional chef's life.
When using the Sous-Vide method, it is vital to establish procedures and policies to demonstrate that all efforts have been taken to minimise the risk from anaerobic bacteria e.g. clostridium botulinum.
Typical Steps to Establish a Food Safety Policy:
- Source only the highest quality ingredients from known suppliers and have a system of traceability in place.
- Separate food areas for raw and cooked.
- Establish minimum cooking temperatures for meat and fish.
- Adhere to maximum storage temperatures and times.
Sous Vide Cooking has many advantages:
Excellent quality
During the gentle cooking process, there
is no loss of moisture which results inunique flavours and textures. Food
cooked under vacuum is often more easilydigestible and suitable for multiple
diets. It also ensures the maximum number ofnutrients are retained. Tested,
documented recipes with consistent cookingtemperatures and durations offer
reliably high-quality results. Protected by thevacuum pouch, your menu
components retain these benefits during storage andreheating.
Convenience
Dishes can be stored pre-cooked.
Simply re-heat/rethermalize them, garnish andserve. Accommodate high and
low guest traffic with ease. Offer full menu all day,regardless of chef
scheduling.Keep even rarely requested specialties on hand.Also an ideal
solution for centralised kitchen environments.
Rational kitchen organisation:
saves money, time and frustration
Reduce overtime, idle time and stress.Purchase
raw materials whenever thequality and price are right.Advance preparation
of meals. Ability to deal with peakserving times and slow times.Better
portion control. Easier, less costly clean-up.Better inventory management.
Reduced waste.
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