Tip / guidance to the young chef : introducing sous vide 


More and more cooks are being exposed to cooking in low temperatures and I am deliberately not referring or using the term commonly used ” molecular cooking ” that young chef like to attach to low temperature cooking.

Some like to refer to “cooking at low temperature” as “Sous vide ” this is correct as long as the item is place in a specific engineered bag that can be sealed under vacuum condition and placed in a water bath which a device called ” immersion circulator” is controlling the heat and heat and the water circulation or placed in a an oven in low temperature with steam activated etc…

When you think about the bag ” job” is to keep water in and aroma in but it’s not cooking in vacuum .

Cooking in low temperature is an “issue ” that as been researched for years and that we have a lot of gathered information and understanding either among chefs and academics.

There is a lot of information regarding cooking in low temperature ” sous vide” and sometimes it could be confusing, so I would like to share with you with the guide to “sous vide” written by Douglas Baldwin .

Douglas is not a chef but a mathematician and is approach as an mathematician makes this guide as a very practical and comfortable to use .

Even dough this guide is more for the domestic cook I think it can serve young cooks in there endeavor.

I hope you enjoy this guide here is s link :

“Douglas Baldwin – a guide to sous vide ”

Thank you for reading

Michael

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About michaelkatz1

שמי מיכאל כץ טבח במקצועי מאז 1991-לא מעט תפקידים עברתי בחיי בינהם מורה בבית הספר ״ קורדון בלו ״ באנגליה שם גיליתי כמה אני אוהב ללמד ולכוון את הדור הצעיר.
This entry was posted in chef, cooking, cooking training, kitchen techniques, learning to cook, molecular gastronomy, sous vide, Uncategorized and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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