Sous Vide Australia are a sponsor of the ‘Chef 2015′ competition at Food Service Australia for the 5th consecutive year. Now in the round under the dome of the stunning Melbourne Exhibition buildings May 31 – June 2, 2015 the competition will be quite the spectacle. Peter Howard 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 looking to sous vide as a way to achieve reliable results under pressure. Each competitor will have a 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 calibre chefs are going to be performing at their best.
FSA 2015 will also host Australia’s best pie, Café School, and Restaurant & Bar Theatre. (more…)
Sous vide has the distinct advantage over other methods of cookery in that recipes are temperature specific with a window of readiness in which it is safe to leave the food at the cooking temperature for as long as a few hours without significant change.in the final result. In practice this means that cooked items can be held at temperature during a service period until required.
There are three ways that sous vide cooking is used, each with a different desired outcome.
Short cook items include primal cuts, poultry, vegetables and eggs. These items are cooked below 64.5?C for 30min-2 hours, the exception is poultry leg meat on the bone which is cooked between 68-75?C for 1 ½ – 2 hours to cook out the blood in the joints and bones. Short cook items although they look fine will start to eat mushy if held more than three hours at temperature.
This review of ‘At home with sous vide’ is from ‘ANZ LitLovers LitBlog’ by Lisa Hill.
Lisa Hills Biography/ Background
Before taking up her position as Professor of Politics at the University of Adelaide, Lisa was an ARC Senior Fellow (University of Adelaide) and a Fellow in the Political Science Program, Research School of Social Sciences, ANU. Prior to that she lectured for 7 years in the Department of Government, University of Sydney and, as a Rhodes Scholar, took a D.Phil. in Politics at the University of Oxford. Her current areas of interest are: political theory, intellectual history, issues in electoral law and selected issues in Australian Politics. Lisa is a Fellow of the Academy of the Social Sciences of Australia.
The Spouse and I are devoted to Masterchef: we watch it religiously and this 2014 series is the best yet. The spouse is a keen cook, you see, and so he’s always looking for beaut new ideas that are do-able at home. But until recently, there was one method of cooking that couldn’t be replicated at home, and that was sous vide, i.e. cooking in a low temperature water bath. It’s a fabulous way of cooking that results in perfectly tender, evenly-cooked meat and fish, with delicious flavour and texture.
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 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. (more…)