JESSICA GRAINER

SOUS VIDE

History

Earth oven Dutch

oven

Fire place & caldron

Hangi

Sous vide

Sir Benjamin Thompson( Count Rumford)

Georges Pralus

Bruno Goussault

(1799)

(1974)

(1974)

• (1960) American French engineers • http://absagenciesinc.ca/the-

history-of-sous-vide-cooking

Sous vide today

Heston Blumenthal (Fat Duck Restaurant)

Thomas Keller (The French Laundry)

Michael Mina. (San FranciscoMichael Mina. Bellagio. Las Vegas, Nevada)

Books: Thomas Keller

Books: Heston Blumenthal

Books: Michael Mina

Sous vide Storage

Raw ingredients

Prep (cleaning, cutting, portioning)

Cooking process (cooking and quick

cooling)Prepared product

Vacuum sealing

Labeling and storage

Assembly and final cooking

Serving or Sale

Sous vide Cooking HACCP

Raw Ingredient

Prep (cleaning, cutting, portioning)

(below 4’c)

Pre-cooking by traditional method

Vacuum sealing

Immediate cooking (65’C)

Assembly and Serving

Indirect cooking

Quick cooling (below 4’C)

Labeling and storage

Regeneration

Assembly and serving

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.

Equipment

$256.00

Sous vide water ovenAU $790.00

Immersion circulatorsAU$ 630.45

$4,800

Benefits & LiabilitiesApparatus Benefit Liabilities

Domestic vacuum packer

Is small in size and price is very risenable.

You can only vacumme small amount at the time.

Commercial Vac packer

you can cacummed big amount at once.

Take lots of space in a 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 temperature and you can use it for more than sous vide and use it for any type of cooking.

Really expensive and it takes a lot of room.

Thermal emersion circulator

Is small in size and and keeps the temp and easy to use

Expensive

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……….)

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.

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.

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.

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

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

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.

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.org2. www.robinsonlibrary.com3. and a couple of blogs.4. Sous-vide cuisine (publish in 2003)