China2013AgendaDefinitions1History2Whatis“SousVideCooking“3Whatisjsuttemperature4WhatdoyouneedtoimplementsousvidecookingHISTORY1.HistoryBeginingoftheeightiesCookChiefGeorgesPralushasdeveloppedwithMultivacandCryovacthe“sousvide“cookingtechnic.Intheyears90iesthe“sousvide“technichasarealsuccessinFranceandMultivacFrancereachedasaleslevelof500chambermachinesayear!!!In2008MultivacFrancehadsold168machinesinhotelsandrestaurants.ThefirstmachineAG9wasGivenfreetothefamous“3stars”restaurantTroisGrosagainsttherighttousethenameofthisfamousrestaurant.VeryquicklymanyotherchiefsdecidetousethistechniccontributingtothedevelopmentoftheMultivacnameGastrovac……Multivacdeveloppatthattimeanetofretailersinkitchenmaterial,alsokitcheninstallators,andalsoputmachineswithspecialpriceinthemain“Ecoleshotelieres”inFrance.LaterMultivacFrancehasopena“sousvideschool“withBrunoGoussaulttheactualtrainerofthebiggestchiefworldwide.1.HistoryPollyBorlandforTheNewYorkTimesTheCryovackedKitchen:BrunoGoussault,withaMultivac,left(tosealthefood)andathermalcirculator(forcookingit).DuetotheinvolvmentofBrunoGoussault,The“sousvide”technicisnowwellknownallovertheworld.Manygreatrestaurant,Hotelchain,butalsomeiumsizerestaurantareusingit.ThesetechnicisnowalsousedbyindustrialfromthefoodindustrylikeFleuryMichon,Herta,Cuisinessolutions,…….WHATIS“SOUSVIDECOOKINGOfferingdiscriminatingguestsexceptionalqualityandselection.Simply,FlexiblyandProfitably.2.Whatissousvidecooking?Sousvideisaprocessbywhichingredientsaresealedinapouchundervacuum,andsubsequentlycookedataseriesofpreciselydefinedtemperaturestoreachadesiredresult.Thisgentlecookingmethodhasproventobearemarkabletoolofinnovationforagrowingnumberofleadingchefs,andcontinuestogrowinpopularity.2.Whatis“sousvide“cooking•Dishesretaindesiredaromaandtexture.•Superiormoistureretention.•Nofatoxidation.•Minimalproductshrinkage.•Increasedstoragetimesforpasteurizedproduct.2.Whatis“sousvide“cooking•Dieteticcooking(noorlessuseofoil,butter,…)•Vitaminecontentma...
