Sous Vide ProjectBy John Goldie

“In cooking success is not

extemporized. It’s

built on precision, the quest for

truth, and the

purity of flavors and textures.”

-Bruno Goussalt

Introduction

In this project I will produce an in depth study of

the culinary production system Sous Vide.

I will also design a Sous Vide product based on the

Risotto brief given to us by Watties.

The History &

background of

Cooking Under

Pressure

Background

A short story of the earliest account of

Sous Vide…

With the idea in mind that food would benefit by less

heat in cooking Count Rumford came up with an

experiment to slow cook mutton under pressure.

After waiting 3 hours he became frustrated with the

result of his raw mutton and chucked it back in the water

for the maids to clean, they had the idea that it wasn’t

there job so left it.

The next day the maids and Count Rumford come to the

kitchen to find a perfectly cooked peace of mutton that

was soft moist and full of flavour.

Time Line

Sir Benjamin

Thompson in 1799

-----

Count Rumford

1802

Chef Georges Pralus

1967 – 19 74

Food safe plastic films

1960s Bruno Goussault

Cultural History

.

Preparing food at low

temperatures in

sealed vessels is one

of the oldest forms of

cooking.

Early cultures in

China used clay

pots to simmer

tough meats

Whole pigs were slowly

roasted underground in

Hawaii

Corn husks were

tossed onto glowing

embers in Mexico

One of the most traditional French preparation methods, cooking en papillote, involves

packaging food in a parchment paper envelope.

BriefTo Produce A Product That Has

A Risotto Starch Cooked Sous

Vide For A Heat And Eat Style

Product.

Risotto DevelopmentDay 1:

testing the cooking times for Risotto

Day 2:

testing to see if pan then sous vide method

worked and also sous vide 3 samples of

chicken for correct cooking time

Day 3:

testing components such as creamed leek

and bacon soil

Day 4:

plating of dish with tweaks here and there

Dietary and Nutritional

Information

Can be easily

edited to be a

vegetarian dish,

remove meat.

Costing information

Overall Analysis

Great

Tender

Flavourful

Time Consuming

Sensitive

Trail and error

No Fuss Cooking

Fidgety

References

• http://www.techne-

calibration.com/adminimages/Sous_Vide_Information(1)

.pdf

• http://blog.medellitin.com/2010/08/sous-vide-hi

Posted by Pablo

Escolar at 8/24/2010 08:00:00 AM

Labels: Modernism, Molecular Gastronomy, Sous

Vide storical-note-count-rumford.html

• Under Preasure- Thomas Keller

• http://www.foodstandards.gov.au/npc/index.cfm?acti

on=recipe.display