Loxton Food Co.

Simply sous-vide

We use 2 different cooking methods in our kitchen... the traditional prepared meal process and another less familiar method called sous-vide. On this page is information explaining what exactly sous-vide is and what its benefits are.

Sous-vide literally means under-vacuum. It was developed in the mid 70s by Georges Pralus for the restaurant Troisgros in Roanne, France. Originally developed on Foie Gras, the process reduced cooking loss from 30% to 5% and led to a better texture and appearance. The simplest explanation of the process is that food is cooked in airtight pouches placed in hot water around 60°C. Sous-vide lost popularity in the 80s due to scares about food safety (botulism) but modern equipment and controls have eliminated that risk. The other pioneer of sous-vide is Bruno Goussault, Chief Scientist at Cuisine Solutions (USA) who has developed the parameters of cooking times and temperatures for different foods (also called cryovacking in the USA).

How does sous-vide differ from standard prepared meal production?

Sous-vide cooking

• Cooking time/temp is controlled so the ingredients are cooked to perfection.
• All ingredients for each portion are in the sous-vide pouch.
• Start to finish, the dish is in the pouch ensuring all flavours remain.

Boil-in-the-Bag

• Ingredients for the entire batch goes into a big vat.
• Ingredients are added to allow for cooking times.
• Finished dish components are deposited into a bag holding one portion.

The benefits of sous-vide to the customer

• Minimal wastage/improved cost control by controlled portions
• Several meals can be reheated in the same bath (starters, mains and desserts) without contamination
• Minimal training/skill required
• Garnishing of plates etc. can take place while a dish is reheating
• Extra long refrigerated defrosted shelf life means no wastage vs. fresh proteins - no additives or preservatives required
• Less freezer space required
• Reduced no of deliveries to the pub/restaurant/store
• Can be held hot longer with no evaporation or spoiling
• Less power/fuel used to produce meals. Cheaper cuts of meat can be used as sous-vide technology improves tenderness
• Minimal loss during cooking
• Consistent results every time

The benefits of sous-vide to the consumer

• Flavours and aromas are enhanced/preserved
• Colours are retained
• Little or no salt is required
• Nutrients are preserved (highest retention of vitamins vs. steaming and boiling)
• Little additional fat is required
• Enhanced textures and meat tenderness

How does it work?

“When you cook at home you get a lot of flavour in your apartment, when you cook sous-vide, all that flavour is inside the bag” (Goussault).
 

Food is cooked at relatively low temperatures (well below boiling point) for extended periods of time that maintain the integrity of the ingredients.
 

The sous-vide pouch works as a hermetic seal, keeping in both juices and aroma; and by cooking in water, you get better heat transfer than you would in an oven.

 

links