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

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.

The History & background of Cooking Under

Pressure

BackgroundA 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.

Time Line

Sir Benjamin Thompson in

1799-----

Count Rumford1802

Chef Georges Pralus1967 – 19 74

Food safe plastic films

1960sBruno Goussault

Cultural History

.

Preparing food at low temperatures in

sealed vessels is one of the oldest forms of

cooking.

Early cultures in China used clay pots to simmer tough meats

Whole pigs were slowly roasted underground in

Hawaii

Corn husks were tossed onto

glowing embers in Mexico

One of the most traditional French preparation methods, cooking en papillote, involves

packaging food in a parchment paper envelope.

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

Risotto DevelopmentDay 1:

testing the cooking times for Risotto I 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

Dietary and Nutritional Information

Can be easily edited to be a

vegetarian dish, remove meat.

Costing information

Overall Analysis

Great

Tender

FlavourfulTime Consuming

Sensitive

Trail and error

No Fuss Cooking

Fidgety

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.cf

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