Sous vide

Question 1

Sous vide principle

Answer 1

Food is cooked under controlled conditions of temperature and time and heat-stable vacuumized pouches

Question 2

Differs from traditional methods in 2 fundamental ways: Vacuum-sealing

Answer 2

allows for heat to be transferred from water or steam to the food, increasing shelf life by eliminating the risk of recontamination during storage.
Inhibits off flavours from oxidation prevents evaporation losses during cooking
reduces aerobic bacterial growth

Question 3

Differs from traditional methods in 2 fundamental ways: Precise temperature control

Answer 3

allows for almost perfect reproducibility.
greater control over doneness
food can be made safe at lower temps.
tough cuts of meat can still be made tender and still be medium/medium-rare

Question 4

Limitations of sous vide

Answer 4

Time-temp regime and storage conditions need to be closely monitored for microorg growth and only top quality ingredients can be used.