eatmytown.co.uk © 2007-2008. All rights reserved.
UK regions
World
Quick links
Search this site:
Custom Search
Your rating
...................................................................................................
...................................................................................................
The sous-vide method of cooking
CHEFS are always looking for innovative methods to improve the efficiency of their kitchens and the quality of the food they serve.
The sous-vide method of cooking is perfect for this because it allows food to prepared a long way in advance, vacuum sealed and served at a later date, thus reducing the pressure on a kitchen.
Up until relatively recently this method was mainly used by gastro pubs where dozens of dishes were produced by a factory, vacuum sealed, then shipped to different venues around the country. Not proper cooking, you could argue, and what’s the difference between this and a microwaveable meal?, may be a fair comment.
However in recent years several well-know and Michelin star holding chefs have started to develop their own versions of sous-vide cooking, and it is proving highly successful. For the top chef it means he/she can carefully prepare a range of dishes - or parts of dishes - vacuum seal them and reheat slowly using a water bath at a later stage.
The vacuum sealing, in theory, allows the integrity and structure of the dish to be maintained, and it can then be served days, or even weeks later. This has many advantages for the professional kitchen, not least that it significantly reduces the amount of work that needs to be carried out in a very short space of time after an order comes in.
Up until relatively recently this method was mainly used by gastro pubs where dozens of dishes were produced by a factory, vacuum sealed, then shipped to different venues around the country. Not proper cooking, you could argue, and what’s the difference between this and a microwaveable meal?, may be a fair comment.
However in recent years several well-know and Michelin star holding chefs have started to develop their own versions of sous-vide cooking, and it is proving highly successful. For the top chef it means he/she can carefully prepare a range of dishes - or parts of dishes - vacuum seal them and reheat slowly using a water bath at a later stage.
The vacuum sealing, in theory, allows the integrity and structure of the dish to be maintained, and it can then be served days, or even weeks later. This has many advantages for the professional kitchen, not least that it significantly reduces the amount of work that needs to be carried out in a very short space of time after an order comes in.
eatmytown.co.uk © 2007. All rights reserved
« back
Sous-vide cooking is not for the amateur though, and high standards of heating need to be employed to ensure the safety of the food. Some bacteria can form in the absence of oxygen so the heating process needs to be exact - time and temperature are absolutely crucial to kill off any potential health hazards.
The water baths themselves are expensive machines that need to be installed and calibrated precisely. The vacuum bags are heated with a steady current of water propelled around the bath - and the bag - to ensure even cooking. As we have said, the temperature is crucial, and slight anomalies can spell disaster for the finished food.
The sous-vide method of cooking has the potential to become a widespread practise in professional kitchens, but there are still many sceptics, particularly in the UK. Those against the method would argue that when they go to a top restaurant they want their food bought fresh that morning and prepared when their order is given.
Sous-vide, or ‘under vacuum’ was developed in France, although exactly when is disputed, some sources say it was in the 1970s while others suggest the method was not used in kitchens until the early 1990s.
The water baths themselves are expensive machines that need to be installed and calibrated precisely. The vacuum bags are heated with a steady current of water propelled around the bath - and the bag - to ensure even cooking. As we have said, the temperature is crucial, and slight anomalies can spell disaster for the finished food.
The sous-vide method of cooking has the potential to become a widespread practise in professional kitchens, but there are still many sceptics, particularly in the UK. Those against the method would argue that when they go to a top restaurant they want their food bought fresh that morning and prepared when their order is given.
Sous-vide, or ‘under vacuum’ was developed in France, although exactly when is disputed, some sources say it was in the 1970s while others suggest the method was not used in kitchens until the early 1990s.
