THE TASK
This week I was tasked with selecting an innovative culinary product, service, process, idea or technology from the past and present. Below is a list of the required material:
Throughout culinary history there have been many new innovative products, services and technologies that have elevated and expanded the culinary world. When deciding on which one to discuss, I found myself torn between so many different options from the brigade system in the kitchen to the sous-vide cooking method. I decided to select the sous vide cooking method to discuss as it is a unique and modern way to cook delicate foods. Sous vide is French for “under vacuum” and began by using vacuum sealed bags as a method for packing and storing foods. Sous vide was developed in France during the 1970s by Georges Pralus and later by Bruno Goussault. Pralus determined that cooking food using an industrial food preservation method such as sous vide, allowed the foods to preserve their best qualities. Bruno Goussault further developed the cooking method by looking at the effects that temperature has on foods (Hesser, 2005). The two were able to come to some findings about the effects that the sous vide cooking method had on foods. They determined that using vacuum packed bags extended the shelf life and that using this method allowed for less weight loss of the product during cooking (Meyer, 2008). Today chefs are exploring new ways to use the technology founded in the early 1970s and use vacuum sealed bags and different temperatures to produce precise times for cooking (Gisslen, 2014). There has been equipment that has been redeveloped to help with the process of sous vide cooking. These include immersion circulators and chamber vacuum machines but can also include combi ovens. From here, sous vide became a high quality form of cooking found in high end restaurants around the world.
This week I was tasked with selecting an innovative culinary product, service, process, idea or technology from the past and present. Below is a list of the required material:
- Identify the innovation or innovator
- Describe the innovation or innovator and provide a brief historical or contextual background
- Illustrate how it falls into one of the categories mentioned above
- Discuss how it was accomplished
- Explain why it is important
- Reflection on how it has affected me
Throughout culinary history there have been many new innovative products, services and technologies that have elevated and expanded the culinary world. When deciding on which one to discuss, I found myself torn between so many different options from the brigade system in the kitchen to the sous-vide cooking method. I decided to select the sous vide cooking method to discuss as it is a unique and modern way to cook delicate foods. Sous vide is French for “under vacuum” and began by using vacuum sealed bags as a method for packing and storing foods. Sous vide was developed in France during the 1970s by Georges Pralus and later by Bruno Goussault. Pralus determined that cooking food using an industrial food preservation method such as sous vide, allowed the foods to preserve their best qualities. Bruno Goussault further developed the cooking method by looking at the effects that temperature has on foods (Hesser, 2005). The two were able to come to some findings about the effects that the sous vide cooking method had on foods. They determined that using vacuum packed bags extended the shelf life and that using this method allowed for less weight loss of the product during cooking (Meyer, 2008). Today chefs are exploring new ways to use the technology founded in the early 1970s and use vacuum sealed bags and different temperatures to produce precise times for cooking (Gisslen, 2014). There has been equipment that has been redeveloped to help with the process of sous vide cooking. These include immersion circulators and chamber vacuum machines but can also include combi ovens. From here, sous vide became a high quality form of cooking found in high end restaurants around the world.
After looking at the history and the expansion of sous vide cooking method, it is hard to narrow it down to just one of the categories listed above. The sous vide method of cooking is a product, a process, an idea as well as a technology. It is a product because it will produce everyday foods in unique ways. It will essentially produce new products using the unique methods of cooking. It is an innovative process as it takes past cooking and preparation methods and transforms these into modern processes. The idea of vacuum sealed bags has been around for years as a method of preserving foods. This has been transformed to have a new process and used for cooking. Sous vide cooking is a new innovative idea as it is still growing and changing. The culinary world is still learning about this method and chefs are still becoming inspired and thinking of new ways to use the sous vide method. The equipment and foods were all present during the time of invention however it was the innovative ideas of the creators to develop a new modern method of cooking. Although the equipment was already developed and established for its own purpose, the sous vide method of cooking uses this technology in a new and innovative way. If not for the innovative process, ideas and technologies of the sous vide method, we would not be able to enjoy the innovative delicate products this method of cooking produces.
HOW TO ACCOMPLISH SOUS VIDE COOKING
The sous vide method of cooking can be accomplished using different process and equipment but all follow a general guideline. When sous vide was still being developed in the 1970s it was a matter of trial and error to determine the correct process. Over time a general guide was established for chefs to follow when deciding to use this method. As chefs are still experimenting with the foods that they cook using the methods, these guides are still being developed. Below is a general guide when cooking using the sous vide method.
The sous vide method of cooking can be accomplished using different process and equipment but all follow a general guideline. When sous vide was still being developed in the 1970s it was a matter of trial and error to determine the correct process. Over time a general guide was established for chefs to follow when deciding to use this method. As chefs are still experimenting with the foods that they cook using the methods, these guides are still being developed. Below is a general guide when cooking using the sous vide method.
- Prepare and season the items including any searing or grill marking that is necessary and chill.
- Place the items in vacuum sealed plastic bags. Before sealing add flavouring. Make sure that the items are not touching.
- Using a chamber-type vacuum machine, seal the bag using the correct pressure for the specific item.
- Chill the bag.
- Submerge the bag in a controlled water bath kept at the correct cooking temperature for that item (usually using an immersion circulator) and cook for the desired time until the interior of the food reaches the correct temperature
- If food is to be served right away, remove from the bags and prepare to finish the dish
- If food is to be stored for later use, remove the bag from the water bath and place in an ice bath to chill quickly. Chill until the temperature reaches 37.40F within 2 hours. Remove from the ice, label, and freeze or refrigerate
- When ready to serve, reheat in the immersion circulator, remove from bag and serve. (Gisslen, 2014)
WHY IS IT IMPORTANT
Innovative thinking is always important no matter what the topic is. In the culinary world it is important to keep things changing and growing. The sous vide method, although established in the 1970s is still changing and growing. This is important because it allows chefs to experiment and grow. If chefs were not challenged to try new things and create new dishes, there would be no growth to the culinary world. This new innovative method of cooking is important as it allows for less food waste, more precise cooking times, and more delicate cooking of meats and other foods. This new method of cooking is going to be an important part of the ever changing culinary world.
MY REFLECTION
After looking at the sous vide method of cooking, I hope that one day I can try this method. As I prepared this blog, I found myself thinking about all the different types of foods I would prepare with this method such as a beef tenderloin. I also think that new innovation is important to young cooks like myself. When I was doing my research for this blog, I became inspired to look at current equipment and find new ways to use the equipment, just like the innovators of sous vide. I also found myself intrigued by the fusion of the sciences and the culinary arts. Looking at this method really illustrated to me that while we might find ourselves in the kitchen, we should not limit our creativity to the things we normally find in the kitchen, much like the use of immersion circulators normally found in the lab. All in all, I found this experience to be quite enlightening and has sparked my curiosity of what the culinary arts could one day become.
Hope you enjoyed the read.
Thanks
Kevin Olsson
Innovative thinking is always important no matter what the topic is. In the culinary world it is important to keep things changing and growing. The sous vide method, although established in the 1970s is still changing and growing. This is important because it allows chefs to experiment and grow. If chefs were not challenged to try new things and create new dishes, there would be no growth to the culinary world. This new innovative method of cooking is important as it allows for less food waste, more precise cooking times, and more delicate cooking of meats and other foods. This new method of cooking is going to be an important part of the ever changing culinary world.
MY REFLECTION
After looking at the sous vide method of cooking, I hope that one day I can try this method. As I prepared this blog, I found myself thinking about all the different types of foods I would prepare with this method such as a beef tenderloin. I also think that new innovation is important to young cooks like myself. When I was doing my research for this blog, I became inspired to look at current equipment and find new ways to use the equipment, just like the innovators of sous vide. I also found myself intrigued by the fusion of the sciences and the culinary arts. Looking at this method really illustrated to me that while we might find ourselves in the kitchen, we should not limit our creativity to the things we normally find in the kitchen, much like the use of immersion circulators normally found in the lab. All in all, I found this experience to be quite enlightening and has sparked my curiosity of what the culinary arts could one day become.
Hope you enjoyed the read.
Thanks
Kevin Olsson
References
Gisslen,W.(2014). Professional cooking for Canadian chefs 8th ed.Etobicoke:Wiley
Hesser, A. (2005). Under Pressure. New York Times. Retrieved April 7, 2015 from http://www.nytimes.com/2005/08/14/magazine/14CRYOVAC.html
Meyer, R. (2008). Sous vide technology: American foodservice markets discovering the benefits. Journal of Restaurant & Foodservice Marketing 2 (2) page 51-62. Retrieved April 7, 2015 from http://www.tandfonline.com/doi/abs/10.1300/J061v02n02_04#.VSc-uxtFDIW
Gisslen,W.(2014). Professional cooking for Canadian chefs 8th ed.Etobicoke:Wiley
Hesser, A. (2005). Under Pressure. New York Times. Retrieved April 7, 2015 from http://www.nytimes.com/2005/08/14/magazine/14CRYOVAC.html
Meyer, R. (2008). Sous vide technology: American foodservice markets discovering the benefits. Journal of Restaurant & Foodservice Marketing 2 (2) page 51-62. Retrieved April 7, 2015 from http://www.tandfonline.com/doi/abs/10.1300/J061v02n02_04#.VSc-uxtFDIW