Sous Vide Flashcards
What is sous vide
the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.
Is sous vide a dry or moist cookery method of cookery
Dry
What method of heat transfer is sous vide
Convection
What are the characteristics of sous vide foods
Even texture throughout
Crispness is not able to be achieved
None of the moisture is lost in cooking, yielding a much juicier and fuller end result
What are culinary terms associated with sous vide
Vacuum Packing: removing air from the package prior to sealing.
Immersion circulator: an electrically powered device that circulates and heats a warm fluid kept at an
accurate and stable temperature.
What are suitable foods for sous vide
Fresh and dried fruit, vegetables, tender cuts of meat
What equipment is required for sous vide
A vacuum sealer
Resealable plastic bags, or thick
plastic wrap
A container to hold the water
An immersion circulator
What are potential safety/hygiene issues with sous vide
Follow correct personal hygiene
Ensure cooking utensils and containers are clean
Ensure container is the appropriate size
Ensure that water is kept away from the powerpoint
The water temperature be at a safe
temperature to touch. If it is too warm, the plastic may melt, and burns may occur.
An internal temperature for meat needs to be reached and help for a certain amount of time to ensure pathogens are killed.
If cooking below 54˚C, meats must be seared and finished in the pan before being served to kill surface bacteria.
What effect does sous vide have on the nutritional value of the food
Food is able to retain moisture due to the low temperature of cooking
The only fat or oil introduced into the food is minimal, so this can be a very healthy way of cooking
Food is able to be cooked gently and keep nutrients
