Souse Vide Essay Example

Cuisine Solutions, a food manufacturer based in Alexandria, Virginia. Bruno developed specific cooking time and temperature parameters for various foods.

Moving on to my interview, I had the opportunity to speak with a renowned chef who is the Managing Partner/Owner of The Grey restaurant in Nebraska. He attended Johnson & Wales University in Providence, where he earned his BBS in Culinary Arts/Food Service Management and an AS in Hotel Food and Beverage Management. The chef's career began at the Hyatt Regency Chicago and Radiations Hotel Longwinded. He then worked as the Midwest Regional Chef for Cuisine Solutions for a year, where he learned sous vide techniques, before joining the Edgewood Valley Country Club.Michael is a professional chef with certifications as a Certified Executive Chef (CE) and a Certified Hospitality Educator (CHEW). In addition to this, he has also obtained an MBA from Argosy University-Chicago. Currently, Michael serves as a Chef Instructor at the International Culinary School at the Illinois Institute of Art-Chicago. Alongside his wife, Wendy, he owns and operates the Village Gourmet-cafe© ;Catering in Clearance Hills, IL. Prior to his current positions, Michael spent 8 years working for Cuisine Solutions, a manufacturer company, where he gained knowledge and experience in the souse vide technique through a three-week class at their training center in Alexandria, Virginia. While working there, Michael learned about the unique aspects of souse vide being taught mainly by companies like Cuisine Solutions rather than in traditional schools. He also discovered the large scale production capabilities of Cuisine Solutions, as well as their extensive distribution system and product development collaborations with companies like Cam's Club. One particularly noteworthy experience for Michael was

witnessing the cooking of large amounts of food in a circulatory measuring 4 foot by 8 foot by 4 foot, all done to perfection while adhering to sanitation requirements.Chef Howe left Cuisine Solutions after only one year as the Midwest Regional Chef due to the long periods of time he had to spend away from his family. However, he has no regrets about his time there. The knowledge he gained in sous vide cooking during his time at Cuisine Solutions is incredibly valuable to him. This technique is still only taught at select locations by the Culinary Research & Education Academy (CREE) in Paris, or in the Artisan Culinary class taught at the AY. Chef Howe uses sous vide in his home cooking and at his restaurants in Omaha. He finds it to be a great time-saver, as he can prepare large amounts of proteins in advance, allowing for faster turnover of tables. This reduces the cooking time needed for items like steak and ensures that they are perfectly cooked every time they are delivered to the table. One of the biggest benefits of sous vide is that it frees up manpower, as it can be set and forgotten when following proven time and temperature guidelines. Chef Howe, like many other professional chefs, sees sous vide cooking as an additional technique in the craft of cooking rather than just a passing trend. It eliminates guesswork and allows for more precise cooking.

During my time in the Bistro, I developed a keen interest in souse vide. Chef Howe graciously guided me in learning the art of souse vide. His passion for cooking souse vide was so

captivating that I ended up purchasing an Opalescence Professional Chef souse vide circulator. I have since used it for both catering events and personal cooking endeavors. Chef Howe is not only a skilled mentor, but also taught me the importance of timing in the culinary world. With souse vide now in my repertoire, I can allocate more time for other aspects of cooking.

Now, let me provide you with a brief history and detailed description of the clientele's demographics, the manufacturing facility they use, their service rifle, cuisine solutions, as well as their food and beverage offerings. Polyclinics began as a small startup company in 1963; however, their innovative thinking and determination to exceed customers' expectations allowed them to expand globally. Today, they have a presence across six continents and in most major cities.

Some of their achievements include pioneering innovations such as the first zero-switching circulatory and the first refrigeration systems for DNA amplification. They have also developed an award-winning line of ulna products that are manufactured in the U.S.A. The product lines consist of refrigerated circulatory, heated circulatory, chillers, recirculation coolers, and water baths. With five decades of dedication to being the best, they have become the cream of the crop in their field.

Their passion for innovation, commitment to quality, and focus on user satisfaction continue to drive their enthusiasm for creating and manufacturing superior products. Renowned chefs like Grant Chat, Wyllie Defense, and Thomas Keller are not only clients but also spokespersons for Polyclinics. Their endorsement has helped promote the product line to small restaurant owners, professional/private chefs, and even home cooks.

Polyclinics offers a wide range of products, including three

different levels of Souse vide in the culinary category. These include the professional classic series priced at $1000.00, the professional Chef series priced at $850, and the professional creative series designed for home cooks and casual users priced at $499.Polyclinics has successfully covered their market in terms of price point. Apart from that, they also offer other culinary tools such as the smoking gun, used to impart smoke flavor without lengthy smoking periods, vacuum chambers for prepping sous vide style dishes, and the anti-griddle which can freeze sauces and purees into unique solid forms. Their customer service staff is exceptional, as I personally experienced when purchasing my professional chef's sous vide equipment and receiving a student discount.

Next, let's discuss the Sous Vide Supreme. It was launched in November 2009 and was the first household water oven designed for sous-vide cooking. Dry. Michael Decades and Mary Dan Decades of Decades Appliance Technology, LLC developed it due to the increasing popularity of sous-vide cooking. Prior to its launch, sous-vide cooking had mainly been inaccessible for home cooks due to expensive equipment costs reaching several thousand dollars.

The Sous Vide Supreme boasts temperature precision within 1 OF, setting it apart from Polyclinics' immersion circulator which takes the form of a water bath. unified text:

One of the most important keys to success or failure is an efficient SOOT Analysis. When performed correctly, it becomes a roadmap to follow. An advantage of souse vide technology is its increasing demand from both professional chefs and the public. The hospitality industry's willingness to adapt to change allows chefs to be more efficient in using the circulator. Another strength is the availability

of choices from multiple companies, leading to lower prices due to market saturation. Companies like Cuisine Solutions, Polyclinics, and Souse vide supreme offer excellent customer support in the industry. This ensures a seamless transition when services are needed for their machines. Another strength is the ability to achieve precise doneness for delicate foods. Souse vide allows meals to be prepared ahead of time while still maintaining a phenomenal taste even days after cooking. Additionally, it allows for tender and moist cuts from tougher proteins at a lower cost. However, there are also weaknesses, such as the initial high startup cost and long cooking periods associated with souse vide cooking.

Like braising short ribs, sous vide cooking can take a long time, ranging from 4 to 6 hours traditionally and 48 to 96 hours sous vide. Some may find this wait too lengthy for a short rib dish. Additionally, sous vide knowledge is often limited to top chefs, with references and books on the topic being expensive. However, incorporating this new technique into your cooking style can add value and still allow you to finish the dish traditionally. You can expand your skills and those of your employees by integrating sous vide into your existing program.

One of the main advantages of sous vide cooking is the ability to achieve perfect consistency in proteins, vegetables, and fruits by following proper time and temperature references. This ensures a worry-free final product whether you're cooking in a restaurant or at home. Being an early adopter of sous vide also presents an opportunity for novelty.

However, there are certain threats associated with sous vide. Safety issues arise when food

is held in the "danger zone" for too long, as bacterial pathogens can grow. Strict adherence to time and temperature guidelines is crucial in sous vide cooking compared to traditional methods. Furthermore, improper use of sous vide can tarnish its reputation.

Hazards associated with sous vide cooking are primarily two biological risks: vegetative pathogens, with the main concern being Salmonella, and spores, including botulism in meat and poultry, and non-proteolytic in fish and seafood. To reduce Salmonella levels, the aim is to cook the food in the pouch at a specific time and temperature, resulting in a reduction from a maximum of 1,000 per gram in raw food to 1 per 100 grams in cooked food. This measure is important as Salmonella has been a major cause of illness and annually causes an estimated 500 deaths. However, the use of sous vide cooking does not eliminate spores; rather, it activates them. Factors influencing sous vide cooking include the desired core temperature, heat transfer characteristics of the food, and the quantity of food being cooked at once. For example, meats with lower heat conductivity may necessitate longer cooking times compared to less dense and larger surface area foods like vegetables, which require higher cooking temperatures.

The faster the cooking time, the faster each portion of food will reach the proper core temperature when using a sous vide method. It is recommended to completely cover the cooking pouches with liquid to ensure that the entire product stays at the same temperature and to prevent any biological hazards. By following recommended time and temperature guidelines from sources such as cookbooks and websites specialized in sous vide cooking, like "Under

Pressure" by Thomas Keller and PolyScience and Sous Vide Supreme websites, you can avoid issues with undercooked or contaminated food.

Currently, many celebrity chefs are using sous vide machines, which has led to an increased interest in these gadgets among home cooks. Companies like Sous Vide Supreme, Cuisine Solutions, and the Plug & Play Complete Sous Vide Machine with Temperature Controller & Cooker offer more affordable options. This new crackpot-based machine mimics Sous Vide Supreme at a lower price of $179.00 for the entire setup. It is expected that prices for these machines will continue to drop in the future, making them even more accessible to consumers. This will broaden the market reach for top companies and create opportunities for new and developing companies to cater to a new clientele market.

Souse vide has evolved significantly since 1964 when the Godfather first started perfecting this cooking technique. It is a cost-effective process that requires less kitchen space and produces higher quality end products without sacrificing valuable revenue. This allows chefs, owners, and home cooks to fully benefit from their investments in cooking ingredients. Kendall College has launched a popular souse vide class for both students and home chefs, using Poly Science equipment. For more information on souse vide cooking, visit the Subside Supreme Official Site (n.D.). Howe, M. (2013) provides additional insights in a personal interview.