johns sous vide presentation
DESCRIPTION
This is the power point I created to present my dish to the class and the judgesTRANSCRIPT
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
m?action=recipe.display