Notesale: Turn your study into money

Document Preview

Extracts from the notes are below, to see the PDF you'll receive please use the links above

---

London School of Hospitality and Tourism
Field of Culinary Arts

Word Count : 2363

Executive Summary

The following study focuses on the process of sous vide cooking which is widely used by
modern food services
...

This report has been addressed under four separate but complementary headings
...

In unit 3 this report presents findings of research undertaken within manufacturers,
producers of equipment varying size and sector, to explore and identify concepts of cost
incurred due to potential application and use of sous vide system
...


I

Contents page
1
...
Methodology

1

3
...
Is sous vide and low temperature cooking a safe
method of cooking?

5
...
Do modern cooking methods affect the skills of the

7

chef?
7
...
Bibliography

9

Appendix 1:

10

Appendix 2:

11

II

1
...
This is an interrupted catering system
which in an anaerobe environment uses low and precise temperature control (a water bath
set to the same temperature as the target cooking temperature) while reducing oxidation and
the risk of growing bacteria
...
The cooking temperatures
used are usually below 100°C (Church and Parsons, 2000; Baldwin, 2012)
...

The main objective of sous-vide cooking is to achieve the same doneness throughout the
ingredients, and the retention of the savoury and juicy characteristics that might otherwise be
lost with other techniques (Thermoworks, 2012; Iborra-Bernad et al, 2014)
...

Sous vide has been used mostly in the catering and food service sectors but also widely
applied in many market segments including extended shelf life ready meals
...


2
...
The data collection was carried out using internet, library (online and
printed) and private sources such as accurate and academic books, journals and websites
...


Comparison of traditional cooking methods and Sous Vide Cooking

It is likely to achieve some qualities with sous vide/low-temperature cooking that are not
possible with conventional cooking techniques
...
Using traditional cooking methods most food loses 30-40 per cent of its wage
and almost all of the vitamins and minerals
...

During under vacuum cooking nutritional characters are not changing at all
...
The
shrinkage on the roasted lamb was the most obvious disadvantage
...
Beef also achieve a lot more
tenderness when cooked sous vide than it does with any other cooking method
...

In practice, however, achieving these results is not a simple process
...
Denaturation of the collagen molecule is a kinetic process when collagen starts
melting and liquefy at about 68°C which gives meat a lot of flavour and tenderness (Meat
Science, 2008)
...
Tough cuts
cooked at lower temperatures will retain their juices (Myhrvold et al, 2011)
...
Heat from traditional cooking methods helps release the
taste and aroma of all the ingredients, and the sous vide method might not be hot enough to
do that
...
For instance pre-searing
has no influence on beef texture, colour or moisture content, but occasionally added spices,
marinades and alcohol can behave different under vacuum-circumstances
...
It has
been widely acknowledged that one of the most important qualities in meat is tenderness
(This 2013; McGee, 2004), but flavour is also a very important aspect and this two factors
has to be combined and enhanced by cooking processes for the best result
...
” (Brillat-Savarin, 2009, p
...


Using sous vide there is no need for adding any fat which makes the whole method much
healthier
...
Most sous vide equipment
are suitable for heating and cooking bigger amount of food saving time and energy, and
before service meat can be held at desired temperature for close to an hour with no ill side
effects
...


4
...
First, because the method
often involves expanded cooking times, food preparation stage should proceed with more
caution to avoid any contamination
...
Salmonella cannot be killed during
sous vide technology but using precise temperature control multiplication can be avoid
...
In addition, the vacuum environment
provides excellent conditions for anaerobic pathogens to multiply (Gould, 1999)
...

The second, but equally important issue comes from the handling of the cooked product
...
Failing to chill food precisely and rapidly and then reheating it is also
a common mistake
...

Baldwin (2011) provides a clear guidance on cooling sous vide products in ice bath
...
Appendix 1, which is derived from his web
guide, shows approximate cooling times in ice bath for food in a pouch
...

On the whole there are foreseeable hazards during low temperature long time (LT LT)
cooking processes, but guidance on the preparation and handling of these foods is readily
available and risks associated with sous vide foods can be reduced by the awareness of food
safety regulations
...
To monitor core temperatures and cooking times combined with shock chilling and
following rules are all need some skills and experience and the whole method should
proceed with caution
...


Cost implications of sous vide and water bath cooking

In these days there is a strong focus on the culinary innovations of sous vide, but economic
benefits may also play an important role
...
Sous vide has been an exception because, of course, the
early bad reputation of the boil-in-the-bag taint, but also because of expense
...
Several manufacturers such as Electrolux and AEG have also
put sous-vide equipment’s on sale for the home market: some of them even has built-in
vacuum-sealing devices and using temperature-controlled steam for cooking
...
At the other end of
the market there are more participants, manufacturers like PolyScience with innovative and
much cheaper solutions for industrial and for home cooks equally (Polyscience, 2015)
...
But there are endless versions of low-tech workarounds and after
a quick search in the internet it is even possible to find some DIY solutions and other
inventive hacks online (Appendix 2)
...

Cost implications of sous vide methods can be divide into two factors; operational costs
(including the equipment and maintenance), and the affects it takes on food cost (including
labour work)
...
As a case study points out once up to heat PolySciences SousVide
Supreme uses about the same energy as a 60W light bulb to maintain the proper
temperature so costs don’t escalate
...
A vacuum chamber machine cost around £1,500
...
This represents a difference of £115
per one thousand bags, not even mentioned the differences between the sizes of the bags
Appendix 3)
...


6
...
This point of view is based on the assumption that
companies and the catering industry are primarily motivated by economic incentives
...
Consumer demand for convenience has also led to the
wide application of prepared meals for the increasing ‘home meal replacement’ sector
Armstrong, 2000)
...
The preparation and cooking of 30-40 servings on a traditional stove is always a
challenge for a home cook or a smaller pub/restaurant it usually requires organisation and
planning from the (kitchen) management and serious professional skills from the chefs and
kitchen assistants
...
Not even mentioned the released
capacity of the traditional equipment
...

As this study pointed out earlier; natural browning that requires much more heat isn’t
possible during low-temperature cooking
...

Hotels and high-end restaurants take full advantage of modern cooking methods because of
its ability for consistency and to preserve food textures and flavours, but they still need highly
skilled professionals to prepare, cook and serve traditional dishes for their customers
...


7
...
The
tools and equipment are quite expensive and although they might result a better product than
other, conventional methods, they don’t work so much better that it would worth the price to a
home cook
...

Even if some parts of the method are under discussion, low temperature cooking generates
arguments and scientific experiments which indicates new ideas and solutions
...
Certain solutions to
these problems will seem foregoing– for example, the usage of garlic powder, fixture
...
g
...
5 min (Teagasc,)
...

Nowadays sous-vide cooking is gaining more and more attention worldwide
...
From the aspect of
vitamin retention sous-vide cooking also seems to be more successful compared with other
cook-chill methods
...
(2015)
...
lava-vacuumpacking
...
pdf [Accessed 13 Jan
...


Anon, (2015)
...
lava-vacuum-packing
...
pdf [Accessed 4 Jan
...


Baldwin, D
...
Sous vide cooking: A review
...
15-30
...
douglasbaldwin
...
pdf [Accessed 20 Nov
...


Blumenthal, H
...
(2006)
...
London: Bloomsbury
...
and Sauvage, S
...
The physiology of taste
...


Chefsteps
...
ChefSteps Community Beta
...
chefsteps
...
2014]
...
(2000)
...
’ International Journal of Food Science
and Technology, 35 (2000), pp
...
stackexchange
...
Seasoned Advice
...
stackexchange
...
2015]
...
(1995)
...
Food Control, 6(1),
pp
...


Creed, P
...
The potential of foodservice systems for satisfying consumer needs
...
219-227
...
(1999)
...
Food
Control, 10(1), pp
...


Gould, G
...
Sous vide foods: conclusions of an ECFF Botulinum Working Party
...
47-51
...
, Tárrega, A
...
and Martínez-Monzó, J
...

Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects
...
451-460
...
(2008)
...
Meat
Science, 80(4), pp
...


Myhrvold, N
...
, Bilet, M
...
(2011)
...
Köln: Taschen
...
com, (2015)
...
[online]
Available at: http://www
...
com/ [Accessed 2 Jan
...


Suriaatmaja⁎, D
...
(2014)
...
Meat Science, 96(1), p
...


Thermoworks
...
ThermoWorks
...
[online] Available
at: http://www
...
com/ [Accessed 5 Dec
...


This, H
...
Molecular gastronomy
...


Vega, C
...
and Linden, E
...
The kitchen as laboratory
...


Warriss, P, D
...
Cambridge: Cambridge University
Press
...


Appendix 2
...

Lava-vacuum-packing

---