Sous Vide News
In this edition we introduce our new Polyscience line from America, announce our stall at Fine Food Australia 2010, give a short thank-you to Swinburne TAFE Lilydale and discuss pork.
Polyscience Sous Vide Professional available now!
Sous Vide Australia is proud to announce that we are now your official Polyscience distributor and agent. We have Sous Vide Professional immersion circulators in stock, and can also supply “the smoking gun” and the “Anti griddle”. Being an agent also means that we will be handling maintenance and repair for Polyscience in Australia.
PolyScience is a leading manufacturer of heating and refrigerating laboratory equipment and has been providing innovative temperature control solutions for customers worldwide since 1963.
In recent years the culinary world has discovered the exciting opportunities with precision temperature control. PolyScience has made itself a name by utilizing its four decades of precision temperature control experience and expertise to develop products for food service applications. Many of the worlds leading chefs are now using PolyScience equipment in their kitchens.
Fine Food Australia 2010
Instanta sous vide bath’s, Polyscience immersion circulators, Henkelman vacuum sealing and Thermomix all on the one stand to bring you the best in modern gastronomic cooking equipment! See us at stand HC17.
This will be a dynamic display with cooking demonstrations using everything on display. All of the equipment will be plugged in and doing their thing so you can see, touch and feel how they work.
training restaurant
Last Tuesday I was given the pleasure of guiding Swinburne Tafe’s third year chef apprentices through a five course sous vide degustation menu. These opportunities not only provide the apprentice invaluable training on equipment that their respective employers may not have, it also provides Tafe staff and trainers the ability to work with cutting edge technology backed by industry support.
Please follow us on Twitter and Facebook for invitations to these events. They are excellent value and always have a question and answer time at the end of the meal.
Thankyou to the staff and students at Swinburne Lilydale for hosting this event.
Pork rib eye roast
Last newsletter we looked at Michael Lambie’s 12-hour pork belly. This time I take you through cooking the rib eye on the bone. The loin and rib roast can be notorious for drying out during roasting. Cooking pork sous vide reduces moisture loss and the fat that is rendered during cooking is trapped in the bag creating a confit like environment.
To cook a rib eye roast sous vide I cut a four bone piece, French the bones for appearance then remove the rind with half of the fat cap. I leave a layer of fat cover on the roast for moisture and flavour. The rind is scored and salted to be roasted into fine crackling in a medium hot oven on a rack.
I then make a brine of 100 gm salt and 30 gm of sugar in 1000 ml of water simmered then cooled. Place the pork into a container just large enough for the brine to cover the pork completely and refrigerate for 6 hours.
Remove the pork from the brine and season well (I use cumin salt) then vacuum pack on medium high being careful not to pierce the bag with the bones.
Cook the pork at 56°C for five hours in an Instanta water bath and then either cool rapidly in an ice bath, or to serve immediately cut from the bag and place on a rack in a hot oven for twenty minutes, then rest in a warm place for ten minutes before carving.
Serve with the crackling, some apple soubise and savoy cabbage
Sous Vide Australia Blog
Do not forget that the blog has many recipes posted on it and more are added weekly. The website has all of your sous vide needs, Henkleman vacuum machines, Instanta sous vide circulated baths, Sealed Air pouches. For orders or assistance email me directly dale@sousvideaustralia.com
In Closing
The newsletter of Sous Vide Australia is bi-monthly bringing both recipes and information to make sous vide the new method of cookery for Australia.
where can I buy adigital probe thermometer?
Sous Vide Australia sells the Omega HH602A thermocouple meter with a HYP2 hypodermic probe. The probe is 0.81 mm thick and 38 mm long with a 1.2 m PFA lead and SMP conector. This thermocouple is water resistant and constantly diplays the lowest reading and highest reading for a period as well as actual temperature. You can also disable the 60 minute auto power off. I also sell closed cell tape.