Getting Results - With Sous Vide Cooking Resources
Applying Sous-Vide to your restaurant will change the way you approach cooking. Sous-Vide Cooking gives Consistent and Precise Results it's based on tested scientific techniques.
With all new methods, it's often difficult to find the best way to learn how to turn these concepts into workable profitable you can use in your restaurants.
So we have put together some resources to show you how to use Sous-Vide Because we always get questions like these.
How do you find minimum cook times for Meat, vegetables?
At what temperature do you cook foods sous vide?
We will keep updating this page with more content, so make sure you come back to check out these Sous-Vide Resources.
Under Pressure: Cooking Sous Vide Book
Under Pressure: Cooking Sous Vide Book -Thomas Keller
A revolution in cooking
Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture.
For more info go to //www.amazon.com/gp/product/1579653510/
Sous Vide Time and Temperature Guide
Get this Sous Vide Time and Temperature Guide
Here it is, your easy guide to sous vide cooking. Juicy pork chops, asparagus with just the right amount of snap, a slow-cooked brisket that bursts with flavor-all these can be achieved easily with the help of this handy little guide. To use it, simply pick the food you're preparing and the doneness you desire, and you'll find the time and temperature settings you need to achieve exactly what you want
For more info go to //www.chefsteps.com/activities/sous-vide-time-and-temperature-guide
Sous Vide Story: Grant Crilly, Chefsteps
Grant Crilly
We chat with Grant Crilly about his personal sous vide tips and techniques as well as his favorite TV chef!
We are super-duper pleased to present our interview with Grant Crilly, Cofounder and CCO at ChefSteps. Our regular readers will know that we are huge fans of ChefSteps. They are, in our view, one of the best online culinary schools and they have a superb body of content on their site.
For more info go to //sousvideguys.com/2016/01/interview-grant-crilly-chefsteps/
Great British Chefs Sous Vide Recipes
Sous vide Sous vide 159 recipes
Sous vide machines have been a staple component of professional kitchens for many years, but these days are increasingly popular with the more adventurous home cook.
This collection of sous vide recipes offers some fantastic inspiration for making the most out of your sous vide machine. If you are a relative newcomer to the world of water baths try Paul Foster's Poached duck with Brussels sprouts or Kevin Mangeolles' Sous vide steak recipe - both recipes are easy to prepare giving you some good practice with your machine.
For more info go to //www.greatbritishchefs.com/collections/sous-vide-recipes
The Food Lab's Complete Guide to Sous Vide Steak
How to Select the Right Temperature
Steak is one of the most popular foods to cook for first-time sous-vide enthusiasts, and with good reason. Cooking steak in a skillet or on the grill the traditional way leaves lots of room for error and an over- or undercooked steak is a big mistake to make when there's a Prime-grade dry-aged ribeye on the line. Sous-vide cooking takes all of the guesswork out of the process, delivering steaks that are cooked to precisely the temperature you like each and every time.
For more info go to //www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
Part I. Introduction to Low-Temperature Cooking and Sous-Vide
Download this Low-Temperature and Sous-Vide Primer Contents: //www.cookingissues.com/uploads/Low_Temp_Charts.pdf
Sous-vide and low-temperature cooking are just two of the many techniques and processes that are revolutionizing modern cooking. Despite their growing popularity, many remain confused about the difference between low-temperature cooking and sous-vide including equipment manufacturers. Between the two, low-temperature cooking is undoubtedly the more important.
For more info go to //www.cookingissues.com/index.html%3Fp=3913.html
Learn From The Master Sous-Vide Pioneer Bruno Goussault.
Bruno Goussault is the Chief Scientist for Cuisine Solutions
One of the most important culinary innovators of our time is a scientist and an economist. Long before he founded Centre de Recherche et d'Etudes pour l'Alimentation (CREA), Bruno Goussault, a French biochemist and food lover, discovered that he could make tough cuts of meat tender by cooking them over long periods of time at low temperatures. What Goussault did differently, though, was that he introduced the vacuum bag. By placing food under vacuum, he prevented it from drying out and captured juices and flavors that would otherwise be lost.
For more info go to //www.lecrea.com/en/about/academy/
Sous-Vide Fundamentals (Online Course)
LEARN THE SCIENCE AND SAFETY BEHIND THE TECHNIQUE
IN THIS ONLINE COOKING CLASS, BRUNO GOUSSAULT COVERS:
- Sous-vide scientific theory
- How to find the right equipment
- Preparation, vacuum sealing, storage, searing and chilling
- Proper cooking temperatures for different types of food
For more info go to //www.lecrea.com/en/courses/online/sous-vide-fundamentals/
Sous-Vide HACCP (Online Course)
LEARN THE SCIENCE AND SAFETY BEHIND THE TECHNIQUE.
IN THIS ONLINE COOKING CLASS, BRUNO GOUSSAULT COVERS:
- Why HACCP?
- History of HACCP
- Requirements to Build An HACCP System
- 7 Principals of HACCP
- Conduction of Hazard Analysis
For more info go to //www.lecrea.com/en/courses/online/sous-vide-haccp/
h3>Advanced Sous-Vide Meat and Poultry (Online Course)
COOK MEAT AND POULTRY EVENLY EVERY TIME.
IN THIS ONLINE COOKING CLASS, BRUNO GOUSSAULT COVERS:
- Effects of heat on the functional properties of meat
- Changes to temperature, color, moisture content and tenderness
- Obtaining the Maillard reaction with searing
- Proper time and temperatures for cooking meat and poultry
- Cooling process
For more info go to //www.lecrea.com/en/courses/online/advanced-sous-vide-meat-and-poultry/
In the Advance Sous-Vide Coures They also offer:
- Advanced Sous-Vide Fish and Shellfish
- Advanced Sous-Vide Fruits and Vegetables
- Advanced Sous-Vide Desserts and Sauces
It's says the coming soon, click the images - Courses now online
For more info go to //www.lecrea.com/en/courses/online/
Preparing Food for Sous Vide Cooking
Searing the meat before sous vide cooking, allows the created flavor compounds to penetrate the meat during the sous vide process.
Reduced cooking time
This is important for delicate foods such as fish and very tender cuts that will become mushy or pappy if held too long in the bath. The smaller the food piece, the faster its center will reach final cooking temperature. Tough cuts (of intact muscle) can be left in larger portions since they benefit from longer cooking times (and the interior of intact muscle meat is generally considered sterile).For more info go to //www.molecularrecipes.com/sous-vide-class/preparing-food/
Sous Vide - Food safety precautions for restaurants
Download this Sous vide - Food safety precautions for restaurants
//www.foodauthority.nsw.gov.au/_Documents/scienceandtechnical/sous_vide_food_safey_precautions.pdfSous vide is a cooking method where food is cooked in sealed pouches or air tight plastic bags at exact - sometimes low - temperatures.
Cooking via sous vide is often done in a water bath to control the temperature. The low cooking temperatures are sometimes maintained for a long time.
The name sous vide is French, meaning “under vacuum”.
The sous vide method is now used for many retail foods including ready meals for sale, some catered foods, and some items at restaurants.
Home cooks might also be trying the method following its use by high profile chefs and cooking TV programs such as “MasterChef” and “My Kitchen Rules”.
For more info go to //www.foodauthority.nsw.gov.au/foodsafetyandyou/food-at-home/cooking-sous-vide
Chefs around the world use sous vide cooking to prepare food to the perfect level of doneness while also retaining its nutrients.
Sous Vide technique isn't just limited to high-end restaurants, now any restaurant can use this technique.
We will keep updating this page with more content, so make sure you come back to check out these Sous-Vide Resources.
To get started with Sous-vide Cooking, you only need:
Vacuum Sealer- ORVED VM315 Commercial Vacuum Sealers
Check out the INSTANTA SV38 Sous Vide Water Bath or
Check out the ORVED VM315 Commercial Vacuum Sealers or
Immersion Circulator - SOUS VIDE PS7001 Professional Classic Immersion Circulator
Check out the SOUS VIDE PS7005 Professional Classic Immersion Circulator
Water Tank - SOUS VIDE SVACB002 Classic Series 30 Ltr Cambro Tank
Check out the Water Tank - SOUS VIDE SVACB002 Classic Series 30 Ltr Cambro Tank
To get started using Sous- Vide talk to Sydney Commercial Kitchens to see how easy it's to set up.