Sous Vide

Question 1

Benefits of sous vide cooking

Answer 1

• Consistency of cooking (offering textural benefits)
• Precision cooking
• Speedier, more efficient service in a restaurant
• Safety – can guarantee food is held at a certain temperature for a given time
• Maintain nutritional content
• Avoid shrinkage of food through moisture loss
• Low energy consumption compared to other cooking methods

Question 2

Health and safety considerations for sous vide

Answer 2

• The food that is to be vacuum sealed must be room temperature or cooler
• Ensure the sealing bar is smooth and kept clean
• Ensure the vacuum sealer is set at the correct pressure (mbar) for the product
• Ensure the water bath is pre-heated before placing food in.
• Follow a reputable guide as to cooking time and temperature
• Keep records of cooking time, temperature, size/weight of product cooked and label all vacuum
  seal bags appropriately
• Check internal temperature with a probe.
• Don’t overload the water bath and ensure the water is changed between uses
• Never double bag food

Question 3

Limitations of sous vide cooking

Answer 3

• Not everyone is a fan of the uniform cooking and texture of certain foods cooked sous vide
• Uses a lot of plastic
• It may de-skill chefs.
• Potential risks associated with over-exposure to chemicals found in PVC packaging