Sous Vide: A New Approach to Cooking
At Home with Sous Vide celebrates the gentle art of low-temperature cooking. Discover the way an exact approach to cooking
can transform food, and the incredible flavour and texture that can be achieved when cooking meat, fish, eggs, vegetables
and even fruit sous vide. Director of Sous Vide Australia, teacher and chef, Dale Prentice provides 74 easy-to-follow recipes, including 37 dishes from some of the world’s most renowned chefs, restaurants and sous vide enthusiasts. Each recipe is beautifully photographed and broken down into step-by-step components. From simple salads to easy dinner recipes for beginners to more elaborate dishes for the confident cook, At Home with Sous Vide takes this amazing new style of cooking out of the restaurant world and into the home.
Clockwise from top: Confit Garlic, Moroccan Carrot Salad, Kipfler Potato Salad with Seeded Mustard Dressing, and Pickled Quince.
Sous Vide vegetables
Recipe List Eggs
Scrambled Eggs on Toast with Crisp Pancetta and Confit Tomatoes
Slow-cooked Duck Egg Yolk with Creamed Spinach and Dukkah
Garlic Flan with Exotic Mushrooms
Baileys Irish Cream Cheesecake with Hazelnuts
Chai Ice Cream, Brandy Snap and Apple
Pain Perdu, Spiced Ricotta and Poached Rhubarb Poultry & Game
Chicken Ballotine with Spring Vegetables and Green Pea Mousse
Barbecued Chicken with Moroccan Spices
Poussin Two Ways with Coriander Yoghurt
Squab with Foie Gras and Truffles
Chicken and Pistachio Terrine
Confit Turkey Wings
Spiced Chicken Breast with Miso Mayonnaise, Kombu Crumb and Pickled Radishes
Quail, Confit Duck and Foie Gras Terrine with Pistachio Soil, Ruby Beets and Goat’s Cheese
Pademelon, Pumpkin and Smoked Bone Marrow Meat
The Perfect Steak
Hot and Sour Beef Salad with Roasted Rice
Braised Short Ribs with Red Wine Glaze
Blackmore Wagyu Strip Loin
Spiced Intercostals with Jerusalem Artichokes, Potato Butter
Soy-braised Brisket Sandwich
Japanese Lamb Shoulder with Pea and Wasabi
Cordero a la Vainilla (Slow-cooked Lamb Breast with Vanilla and Almond Milk)
Spring Lamb with Slow-roasted Tomato Sauce
Pork Belly with Milk, Truffle Purée and Salsify Milanese Lamb Shanks with Cauliflower Spicy Tamarind Lamb Ribs
Spiced Lamb Rump with Peppered Rosemary Oil
Slow-cooked Pork Neck, Cuttlefish and Cabbage Salad with Tonkotsu Sauce
Pork Rib-eye Roast with Sautéed Cabbage and Apple Soubise
St. Louis Ribs
The Bun Mobile’s Pork Belly
Carnitas Pork and Corn Tortillas
Cotechino with Bitter Greens and Relish
Pork Tongue and Tuna with Pork Fat Curd
Pig Tail Croquettes with Aioli Fish
Slow-poached Blue-eye Cod with Miso Marinade and Cucumber Water
Soft-cured Salmon with Fresh Fennel and Smoked Yoghurt
Cod Terrine with Smoked Mashed Potatoes, Red Capsicum Oil and Pickled Mushrooms
Coral Trout with Potato Scales
Fennel, Lime and Sumac Prawns with Russian Salad
Baby Squid with Crisp Confit Duck Neck
Snapper with Toasted Walnut Crumble and Yoghurt Relish
Smoked Diver Scallops
Millefeuille of Calamari and Salmon
Antipasto of Octopus and Artichokes Fruit & Vegetables
Salad of Pickled Baby Beetroot, Crispy Quinoa and Manchego Custard
Compressed Honey Pineapple with Whipped Ham, Pickled Curry Tapioca and Chilli Oil
Carrot Cake Starter
Mushroom Bird’s Nest
Spicy Syrian Eggplant with Labneh
Kipfler Potato Salad with Seeded Mustard Dressing
Braised Shallots with Golden Raisins
Moroccan Carrot Salad
Peach Schnapps and Strawberry-infused Watermelon with Black Peppercorn Sorbet
Apples and Rhubarb with Anzac Biscuit Ice Cream
Thyme-poached Apricots with Sticky Orange Cake
Pears in White Wine with Chocolate and Sponge
Poached Blood Plum Merengada Basics
Stocks and Jus
Chilli and Thyme Vinegar
Dale Prentice trained as a chef in Melbourne, Australia, having worked in many venues in his 17 years at the pass. In his last role as executive chef at Stones of the Yarra Valley, he shared his kitchen with many renowned chefs—including Greg Malouf, Philippe Mouchel, Frank Camorra, George Calombaris and Riccardo Momesso. It was at Stones of the Yarra Valley that he first implemented sous vide cooking as a way of expanding the existing kitchen. After only a short period, Dale became obsessed with sous vide and the benefits it brought to a commercial kitchen. Sous Vide Australia grew out of this passion and a need to share these amazing benefits with everyone he knew. Since 2009, Sous Vide Australia has grown rapidly
and Dale is often asked to give lectures and training in sous vide cooking and equipment all over Australia.
Recipe contributions by:
Shannon Bennett, Melbourne
James Blight, Melbourne
Madalene Bonvini-Hamel, London
Marsha Busse, Melbourne
Raymond Capaldi, Melbourne
Ryan Clift, Singapore
Roberto Cortez, Washington
Stefan Cosser, London
Kerby Craig, Sydney
Dallas Cuddy, Singapore
Patrick Dang, China
Andrew Dargue, London
George Diamond, Sydney
Adam Draper and Emma
Wylie Dufresne, New York
Mark Ebbels, Singapore
Brad Farmerie, New York
Harold Fleming, Brisbane
Anthony Fullerton, Brisbane
Florent Gerardin, Melbourne
Bruno Goussault, USA
Jarrod Hudson, Melbourne
Jason Logsdon, Connecticut
J. Kenji López-Alt, New York
Christine Manfield, Sydney
Garen Maskal, Melbourne
Philippe Mouchel, Melbourne
Nathan Myhrvold , Washington
Spencer Patrick, Port Douglas
Darren Purchese, Melbourne
Tom Randolph, Perth
David Roberts, Melbourne
Michael Ryan, Beechworth
Wayne Smith, Tasmania
Joe Strybel, Illinois
Pablo Tordesillas, Brisbane
Thank you to every one that has contributed so far, you have all done your part in this process.
Now, lets get this over the line! 2 weeks left means that time is running out, our only chance to succeed in this crowd funding campaign is for you to go to your email lists and ask your friends to get us there. My list are exhausted, this is where you the supports step up to the plate and carry us that extra mile.
All rewards are dependent on us reaching the target, we are now in your hands.
Thank you so much for the faith you have shown in what will be a land mark work for sous vide cooking.
with Dale Prentice – Director – Sous Vide Australia
An introduction to sous vide
• Short demonstration
• The perfect eggs (chicken, duck and quail)
• The effects of long cooking (36 hour – Carnitas pork tortilla)
• Using sous vide to enhance flavour (Vanilla infused lamb belly and Syrian eggplant)
• Using sous vide to modify texture (Brides vales of squid in black and white)
• Sous vide dessert
• Hands on
When: Saturday, 10 August, 2013
Time: 11am to approx. 2.00pm
Where: Holmesglen Tafe
Cost: $20 for young chefs
$40 for other attendees
For bookings and further information, contact Enzo Frisini – 0437 885 000 / e-mail: firstname.lastname@example.org
Dale Prentice – Sous Vide Australia
Dale Prentice has been the Director of Sous Vide Australia since 2009 and the former Executive Chef of Stones of the Yarra Valley; a large events venue in Melbourne’s picturesque Yarra Valley, and is looking to share his knowledge with interested professionals at an upcoming workshop.
Over the last eight years Dale has cooked with Greg Malouf of Momo’s, George Calombaris of The Press Club and Helenic Republic, Philippe Mouchel of PM24, Riccardo Momesso of Sarti and Frank Camorra of Movida, at his Stones of the Yarra Valley kitchen.
Organic, local, free range and sustainable produce define Dale’s passionate style of cookery.
Dale lectures at culinary institutes and consults to industry on sous vide processes and techniques, and is currently writing Australia’s first sous vide cook book with recipe contributions from chefs and bloggers from all over the world.
The book will be released on the 1 December.
When & Where?
Holmesglen Institute – Moorabbin Campus
10 August, 2013
Workshop starts at 11am – Finish time around 2.00pm
An introduction to sous vide
Short demonstration that will become lunch, then 2 hours hands on
The perfect eggs (chicken, duck and quail)
The effects of long cooking (36 hour – Carnitas pork tortilla)
Using sous vide to enhance flavour (Vanilla infused lamb belly and Syrian eggplant)
Using sous vide to modify texture (Brides vales of squid in black and white)
Sous vide dessert
$20 for young chefs under the age of 25 (includes a free 12 month membership to the ACFV valued at $25)
$40 for other attendees
A maximum of 20 participants
Aimed at young chefs and apprentices
How to pay:
Direct transfer to the Australian Culinary Federation Victoria
Account Number 251119
BSB 033-305 – in the description, please state your full name and the letters ‘SVW’
Cash on the day
What to bring:
Must wear presentable chefs uniform (including hat) or entry will be denied
Sous vide cooking has quietly snuck into our lives for most people without their knowing. Poached eggs at the local café, shredded pork belly roll from the sandwich shop, perfectly cooked lamb rump down at the pub, identical eye fillets all cooked to a perfect medium rare at a wedding, tiny little petit vegetables all cooked exactly the same garnishing you fancy dinner at a fine restaurant, all cooked sous vide. Gently, quietly cooked in water, not much warmer than a good bath after a long day at the office. Yet the food tastes so good each bite the same perfectness as the last.
This great guide is written by Phil Preston the CEO of PolyScience. PolyScience continue to be the leaders in sous vide, rotary evaporation, sonicprep, anti griddle and The Smoking Gun for all of your molecular food and cooking hardware. Sous Vide Australia bring PolyScience to Australia giving you access to the most creative, reliable and useful food tools to enhance your culinary creativity.
When Cooking Sous Vide, Food Safety Should be Your #1 Priority
By: Philip Preston
The sous vide cooking method can provide tremendous culinary benefits in both home and professional kitchens. Most notably, the method allows users to control heat with extraordinary precision. In fact, no other process enables both chefs and home cooks to monitor temperature with such ease. However, as with any cooking method, technology alone cannot guarantee results if it is not used correctly.
Fundamentals of food safety are especially important when cooking sous vide because the easy-of-use nature that makes the method so attractive, may also create complacency among users. Consequently, even seemingly basic and logical kitchen safety steps should be reviewed by everyone involved to avoid potential problems.
Always use only the freshest ingredients.
Ensure hands, tools, and work surfaces are clean.
Move products directly from refrigerated storage to preheated baths.
Don’t overload preheated baths with cold products because temperature recovery times may be significantly lengthened
When undertaking cook-and-chill recipes, use an ice bath to chill rapidly.
If a bag becomes bloated, it could be a sign of bacteria spoilage and should not be used.
Taking safety a step further, PolyScience has developed unique software that models the thermal conductivity of proteins in both heated water and ice baths to help you make informed cooking decisions. More specifically, the PolyScience Sous Vide Toolbox iPhone / iPad Application is a practical tool for predicting core temperatures and provides valuable insights into pathogen reduction. Users simply enter the type of protein being cooked along with its shape, size, starting temperature, and desired core temperature, and the application automatically calculates the minimum cook time.
Although the software is already a truly remarkable tool that should be used by everyone cooking sous, we didn’t stop there. Instead, we continually seek new perspectives. Most recently, we enlisted the help of the Hospitality Institute of Technology and Management’s O. Peter Snyder Jr., Ph.D., a leading food safety expert. Dr. Snyder concluded that the PolyScience Sous Vide Toolbox application “… is a professional aid to determining the time required for heating muscle foods in a controlled temperature water bath. Safety of a sous vide process is always verified by measuring the final core temperature of the food product with a temperature probe and meeting government food safety standards.”
New Polyscience Sous Vide Toolbox for iPhone iPad
Dr. Snyder has also provided detailed insights to help our customers even better understand and minimize sous vide associated food safety risks (see our website at:www.cuisinetechnology.com/DrSnyder).
Sous Vide Australia are a sponsor of the ‘Chef’ competition at Food Service Australia for the third consecutive year. Now in the round under the dome of the stunning Melbourne Exhibition buildings June 2-4 2013 the competition will be quite the spectacle. Cameron Smith will as always be taking us blow by blow through the action and asking the chefs to think and talk whilst competing, this always separates out the geniuses from the good cooks.
The one hour heats will see these chef pushed to the limits and sous vide as a way to achieve reliable results under pressure. Each competitor will have PolyScience state of the art Sous Vide Professional – Chef series circulator attached to our 18 litre custom Cambro tank. The powerful Henkleman Jumbo 35 is the chamber vacuum machine of choice, fast and efficient. With $10000 for first prize and a PolyScience – Sous Vide Professional -Chef Series immersion circulator for the runner up provide by Sous Vide Australia these high caliber chefs are going to be performing at their best.
FSA 2013 will also host Apprentice of the year, Callebaut Chocolate Grand Prix sculpture competition judged by Adrian Zumbo, Global pizza challenge, Australia’s best pie, Bakery & Pastry Theatre and restaurant theatre.
Sous Vide Australia will be there right next to the ‘Chef 2013′ stage at stand F7. All of our circulator’s will be on working display including theNew Creative series and the amazing fully programmable 7312. We also now carry the largest range of hypodermic temperature probes for sous vide available in Australia and some great new data loggers for uploading HACCP data straight to your lap top.
The new PolyScience brochures will also be available, these are a 26 page glossy with as much about sous vide cooking as there is about the products them selves.
See you June 2nd-4th 2013 at the Royal Exhibition Buildings, Melbourne.
In the rush to explore molecular gastronomy as one of the new fads in the culinary arts, a few very practical finds have been discovered by chefs around the country. One of them is sous-vide cooking, which is a process that uses low, highly controlled temperatures over a long period of time. Ultimately, the temperature at which food is served is equal to the temperature at which it is cooked. Food is cooked in a vacuum-sealed bag inside a water bath, allowing no natural flavor to be lost and ensuring great texture.
One of the biggest advantages of sous-vide cooking is the use of controlled low heat. Every other type of cooking uses very high heat that requires food to be removed at precisely the right time. This yields a layered effect, in which outside layers are cooked more thoroughly and the inside remains at a constantly lower temperature. Additionally, the cell structure of the food dictates the time necessary to keep it under high heat. In this way, a New York Strip and a Filet Mignon that are an identical weight and shape take different amounts of time to cook. Sous-vide cooking occurs at the same low temperature over the course of hours, so that an entire piece of meat will be cooked the same throughout.
The advantages for a steakhouse are obvious – narrowing the process down to a precise temperature and time would ensure that sous-vide cooked steaks are not only cooked accurately, but that they are cooked evenly throughout. According to Thomas Keller, renowned New York chef and sous-vide savant, his restaurant Per Se saw nary a re-cook in the months following their conversion to sous-vide preparation for beef.
In addition, steaks would be par-cooked (as is routine in most larger steakhouses) based on preparation standards and cooked up on a broiler to get the essential char that steak-lovers crave. In this way, cook times on the broiler would be the same for any steak, regardless of the way it is ordered. This has already provided huge benefits for fast-paced steakhouses around the world, who only need one broil cook and can spend more time in the prep than in the service.
The primary concern about cooking at low temperatures is the fear of contracting a bacterial infection or food poisoning. In fact, this danger has been long eliminated, as sous-vide users alternately chill and heat food to eliminate bacteria. This process maintains the cell-structure of the protein, allow it to maintain the natural flavor it would normally lose when being cooked at high temperatures. By all accounts, guest feedback to this process has been overwhelmingly positive, and has opened up new possibilities for traditional proteins such as chicken and fish. For example, adding herbs or seasoning to the vacuum-sealing process gives food an outstanding, bold taste.
Whether or not to use a sous-vide on a regular basis is up to the individual. Guests in most restaurants know what they like, and what they want out of a dining experience. That doesn’t mean that experimenting on daily specials or a menu item or two can’t lead to a new opportunity.
Sous-vide systems (including a vacuum machine and bags) run between $1000 and $10000, which can be steep when being considered for occasional use. That said, sous-vides have many uses, such as cooking vegetable mixes and poaching eggs. However, the accuracy with which temperatures must be maintained requires regular attention, which is not always possible in a fast-paced environment. Ultimately, sous-vide cooking could be the biggest impact from the gastro pub trend of recent years.
I came across this great artical today day wanted to share it, Posted Feb 11 2013 3:02 AM by Elizabeth Shoop
It’s not uncommon for trends within the foodservice industry to start at the figurative “top” and work their way “down”.
Such is the case for sous vide cooking, which had its ground-breaking moments in fine dining establishments, and is now taking off in fast casual operations.
Sous Vide is French for “under vacuum” and it is the process by which some combination of protein, fruits, vegetables and spices is vacuum-packed in food-grade plastic. The packet is then submerged in a warm water bath for an extended period of time until its contents are cooked to the desired internal temperature.
This method of cooking fits perfectly in fast casual operations primarily because of its reliability. The sous vide method makes it easy to cook a high-quality dish repeatedly. This characteristic is especially important in operations that may experience high turnover, have a majority of part-time staff and/or minimal training resources.
Powered by polyScience
For operations that have locations nationwide, sous vide is a great method because it provides a way for the operation to ensure the quality of its food across the board. One example of this comes from Chipotle, which sous vide cooks all of the meat for its barbacoa and carnitas in one central location and then ships the meat to its stores to be finished on the flattop grill before service. This process allows Chipotle to ensure that its meat is cooked to the proper internal temperature, without compromising a precise, pure and consistent flavor. Because the product is vacuum-packed before it’s cooked, it is also easy to ship.
In a market segment where signature flavor is also a huge point of differentiation, sous vide becomes a great tool. The reason is that the process eliminates several variables that can alter flavor. Once the food is vacuum-packed the only things that can influence the flavor are the ingredients in the packet. This measure of control practically guarantees that the flavor will be consistently pure, making it great for a company like Panera to use on its new menu items including steak, turkey and salmon for sandwiches.
Recognizing that a key component to a successful sous vide process is using the proper equipment, manufacturers like Vollrath and Randell have introduced products specifically designed for sous vide cooking.
Sous vide cooking is a burgeoning trend in fast casual dining. It’s a reliable, easy-to-teach cooking method that produces consistently high-quality product. Now that sounds like a recipe for success in any operation.
This article from Chicago business looks at the wonderful new facility at Kendel powered by PolyScience, are any Australian colleges interested in being the leader in Sous Vide training?
Kendall College’s sous-vide kitchen teaches school a lesson
October 24, 2012
TAFE college training in sous vide
Sous-vide cooking in the Kendall kitchens
Kendall College’s new sous-vide kitchen has been open for less than a week, but it has already taught the school, city and state a lesson in the French cooking technique and its legality.
Kendall administrators, as well as some chefs in the city, believed that the vacuum sealing component of the sous-vide technique was illegal in Chicago without proper paperwork — and authorization meant lots of paperwork. But the 1,300-square-foot kitchen, which opened Oct. 19 and is officially called the Cuisine Solutions Sous-Vide Training Kitchen, wasn’t subject to the same level of scrutiny as originally believed.
“We thought we had to go through the exact application process as a major food processor,” said Joe Monastero, Kendall’s director of food and beverage event operations.
In fact, Kendall and Cuisine Solutions managers heard tales of restaurant employees stashing vacuum-sealing equipment in offices, cars or even under desks to avoid being fined by City of Chicago health inspectors. Turns out, that has been a misunderstanding, Mr. Monastero said.
The training kitchen allows Kendall to offer certification through a five-class program. The first course begins in November and is open to culinary professionals, but will be extended to degree-seeking Kendall students in January. Classes are taught in partnership with Culinary Research and Education Academy of Alexandria, Va., the education unit of Cuisine Solutions.
Bruno Goussault, who developed sous vide in 1971, will teach some courses. Mr. Goussault, chief scientist at Cuisine Solutions, trained many chefs on the technique including Charlie Trotter, Dan Barber and Jean Georges Vongerichten.
Sous vide is a two-part preparation method that calls for vacuum sealed food (typically meat or fish) to be cooked at a constant low temperature. A circulating water bath is usually involved to keep cooking temperatures constant.
PolyScience, an equipment manufacturer in Niles, makes the water bath that most chefs use for sous vide. While the firm’s products are typically for industrial applications, a phone call from Yusho owner Matthias Merges nearly a decade ago introduced PolyScience to the culinary industry.
Mr. Merges, who was cooking at Charlie Trotter’s at the time, thought PolyScience’s immersion circulator would provide the ideal environment for sous vide. Not long after Mr. Merges called, New York chef Wylie Dufresne got in touch, too, said Philip Preston, PolyScience’s president. (The technique has become popular enough that PolyScience produces home versions for the domestic market.)
Meanwhile, Kendall administrators are glad they don’t have to pursue the legal strategy it had prepared. The school lined up sponsors to push legislation to allow restaurants and culinary schools the ability to conduct sous-vide cooking with less paperwork. (President Emily Williams Knight previously succeeded in passing a law that allows underage students to sip and spit alcoholic beverages as part of culinary training.)
In part two we look at how shape and thickness affect cooking times.
If it takes one hour and six minutes to cook a steak twenty millimetres thick at 58?C how long will it take to cook to 58?C if it is 40 millimetres thick? Most of us would assume that this would take twice as long, wouldn’t we? In actual fact it takes over three times as long.
Slab, cylinder, sphere which will cook faster? The transfer of heat through an object is directly relational to the distance that the heat needs to travel from every point to the centre of the object. This means that a sphere which is equidistant to the centre from all points has the most efficient heating to the core properties. The other factor that we need to consider is that the closer the core temperature of an item is to the external temperature applied to the item the less effective the heat transfer to the core becomes. In practice this means that the last two degree Celsius at the core can take up to 40% of the cooking time, for items that require a specific core temperature to be achieved.
With this in mind it beckons the question what would happen if we set the sous vide immersion circulator 2?C higher than the core temperature desired. If we take the example of the steak at 40 millimetres thick it would take 3:37:32 to reach a core temperature of 58?C, if we increase the bath temperature to 60?C it would take 1:46:20 to reach a core temperature of 58?C. That sounds great all except one minor point, at the higher temperature our steak is at 58?C at the core but at 59.6?C on the surface. We also need to remove our steak at the time it is ready so as not to overcook it, keep in mind that 2?C in cooking a steak is the difference between medium rare and medium.
Sous vide chicken core temperature with probe thermometer
The only way to monitor exact core temperature of sous vide items is to use hypodermic thermocouple probes. When used correctly a hypodermic probe thermometer gives you the power to control exact core temperature and exact doneness of your sous vide foods. Closed cell tape is fixed to the outside of the vacuum pouch using the self-adhesive strip on the tape. The hypodermic probe is then pushed through the tape to the core of the food item, the tape reduces the chance of the vacuum in the pouch being lost. The food is then placed in to controlled temperature water using you PolyScience – sous vide professional – chef series immersion circulator. Set the thermocouple to “auto cut out off” and the high warning alarm to the desired core temperature, so that the temperature at the foods core will trigger an alarm when core temperature is reached.
Sous Vide Hypodermic temperature probes
HH801A Sous vide temperature thermocouple
Using Sous Vide Australia’s Omega thermocouples and hypodermic probes will change the way you cook sous vide. Experience the difference by ordering your Sous Vide Australia temperature control kit today and receive two rolls of closed cell tape completely free. Order now whilst stock last!