Culinary Conversations Sous Vide Cooking and other slow cooking methods

1. Culinary Conversations Sous Vide Cooking and other slow cooking methods

2. From Bag to Beautiful!

3. What is Sous Vide? • French for “Under Vacuum” • Intended to maintain the integrity of the ingredients by cooking for an extended period at a relatively low temperature while sealed in a pouch • Sous vide combines the gentle, steady heat of poaching and an airtight seal, as in traditional methods of cooking in clay. “The food literally stews in its own juices: no air, no water, no evaporation

4. The History • Adopted by Georges Pralus in 1974 for the Restaurant Troisgros • Tests showed when foie gras was cooked in this manner it kept its original appearance, did not lose excess amounts of fat and had better texture. • Bruno Goussault, further researched the effects of temperature on various foods and became well-known for training top chefs in the method. • Remember that Increased Yield is increased $$

5. Cook Chill Process • Has roots thru NASA research as the basis for the HACCP process. • Shares many principles with CapKold (Cook Chill) processes. • UB can address multiple cooking systems to fulfill almost any cook chill operation.

6. Many Chefs Love SousVide

7. Tools of the trade Pump-less Cook Tank Water cooler Circulator Pumps Vacuum Machine Circulator Pump & Tank

8. Process Vacuum Seal Mise en place Packet Ready to Chill prior to cooking Yes it was tasty! In the water bath 45 min at 82.5°C (180°F) Ready to Plate or Chill

9. Challenges of Sous Vide • Clostridium botulinum bacteria can grow in food in the absence of oxygen • All heat must be removed from the packet before sealing to avoid bacteria growth • Primary cooking process normally requires multi stage cooling to maintain product integrity • Most operators do not have adequate space to properly handle and store ingredients for proper packet production • Health departments are beginning to require “Sous Vide” license to own or operate a Vacuum machine • Code also stated that there must be a designated preparation area & HACCP plan

10. Meeting the challenge • Some use the “Slow cook process” with atmosphere using the hand purge method with zip lock bags • Operators are becoming educated thru formal outlets such as the French Culinary Institute NYC or other culinary schools. • Innovative manufacturers are developing designs to enable operators to operate safely and profitably.

11. Chef Inspired Solution Ideation with FCI

12. Self contained • Refrigerated work surface • Raised rail storage • Hot/Cold circulator tank • Circulator pump attachment lip • GFI electrical connections • FX on board • Data recorder Left half of the brain meets the right

13. Close to Reality • Debut – 2010 • Star Chefs ICC • Placement in FCI’s new facility • Randell is setting the standard for Chef inspired designs

14. Concept is Reality

15. New Generation http://www.starchefs.com/cook/videos/michael-williams-nra-unified-brands-randell

17. Operating System • Precise temperature management • Refrigerated work surface • Hot/Cold Tank • Hot Tank • Vacuum Sealer within • refrigerated work area • FX Precise temperature Drawer • GFI power circuit • 110V power • Award winning design

18. Multiple Tanks • Dual Tanks • Right Tank - Heat Assist • Left tank – Heat and Cool • Digital Controls • Controls base temp • Circulators finesse hot temperature Hot Cold Left Tank Controls * In this application Right Tank Controls

19. Minipack Sealer

20. FX Onboard!

21. Refrigerated Work Top

22. Chef Inspired Solutions