Sous Vide & Brining Flashcards
Give three reasons why you may choose to brine a pork tenderloin
To prolong the shelf-life/preserve the food
To impart flavour/season
Tenderisation
Improve/retain moisture
In brine is sugar active or inactive?
Active
In brine is dill active or inactive?
Inactive
In brine is red wine active or inactive?
Active
In brine is salt active or inactive?
Active
In brine are juniper berries active or inactive?
Inactive
Name 4 health and safety considerations when making or using a brine
Weigh salt/water accurately
Bring brine to boil (to dissolve the salt but also kill off any pathogenic bacteria)
Ensure the brine is at room or fridge temperature before submerging food into brine
Ensure food is completely submerged in brine
Store brine in fridge
Once brined, rinse food and pat dry
Don’t re-use a brine
Name two types/methods of brining?
Gradient brine
Equilibrium Brine
Dry cure (that turns into a brine)
How much salt would you need to make a 10% brine with 2L of water?
200g salt
Equilibrium brine is the favoured method to reduce the risk of over-brining - True or False?
True
Brining can be a nutritious way of cooking meat - True or false
False
You would need 50g salt in 1L water to make a 5% brine - True or false
True
In sous vide cooking a chamber vacuum sealer is more often seen in the food
industry than an external vacuum sealer - True or false
True
Vinegars, wines and garlic are best avoided when sous vide cooking - True or false
True
Fish and shellfish usually need to be cooked in a higher temperature water bath than red or white meat - True or false
False
Sous vide is an example of low temperature, high heat cooking - True or false
True
Charring, blow-torching, griddling or browning would all be examples of both
pre- and post sous vide stages of cooking - True or false
True
There is no need to temperature probe food that has been cooked in a water
bath - True or false
False
Give four benefits to cooking sous vide?
Precision cooking to a particular doneness
Uniform cooking (cooked the same throughout)
Can streamline a restaurant service/make service more efficient
Energy efficiency
Maintain nutritional content of food
Reduce shrinkage of food
Give two limitations to cooking sous vide?
Taste/texture – not everyone is a fan of the uniformity
High plastic use
Health concerns with chemicals leaching from PVC
De-skills chefs
