Sous-vide cooking

Thanks to companies like Sous Vide Magic and Auber Instruments, it is now fairly easy to have a inexpensive sous-vide cooking set-up at home.

For those unaccustomed to sous-vide cooking, it is a cooking method that arose in France in the 1970s. It translates as "under vacuum," although one can do it simply in a zip-loc bag. It is a very precise method of cooking food, and it allows for new textures. Restaurants around the world now use it to cook proteins and vegetables, and it is becoming more common place in home kitchens.

That very brief synopsis is the very tip of the iceberg when it comes to this cooking method, for more information, read these excellent resources:

"Under Pressure" in the NY Times-an excellently written overview of the method and its followers
A Short Guide to Sous-Vide Cooking-a detailed, scientific approach to the science behind the cooking.
eGullet Thread-a 65 page (and growing) thread about both home and professional cooks' use of sous-vide cooking. Really helpful information.

Anyways.

I have a home set-up with a 22 quart roaster oven, an Auber controller, and a water pump. The volume is really nice to have, and once the controller gets calibrated to the oven, it works great.

I cook all pork sous-vide, and I've had great success with beef and a lot of vegetables as well. If you don't have one of these set-ups, you can still cook sous-vide with a pot of water, a thermometer, and a watchful eye.

My question to everyone in VA is this:

Where have you seen sous-vide cooking in the state? I know that the Health Department is very strict on guidelines for restaurant use, but I know of several places that have it. If any chefs would like to comment, I would be interested as to how your restaurant uses it and how certification was approved.

Comments

[JaisonUpstairs]

I use a polyscience machine and it was a bitch to get aproved, I had to write a haasap plan and do like 5 drafts.

[b-wilk]

Jaison, what kind of guide lines were they making you follow? And did you have to do 5 b/c the first 4 didnt pass?

[JaisonUpstairs]

I had to write a 10 step system from recieving to plate. It was the same paper just had to update and give more info a few times. You need to have special equipment, and data loggers.

[Tucker]

Jai what is the Celsius temprature that you cook this in? I'm not good with conversions:) Also anyway you want to send me your steps for the health department?
tucker

[Tucker]

I was wondering about the celcius temp for the phesant? and are you using a CVAP at all?

[Tyler]

Tucker,

Great blog, do you work at OXO?

Jai, I would also be interested as to what the HAACP plan was. I know that 202 Market in Roanoke has a much less detailed system in place and that they do fish sous-vide as well. www.202market.net

[jaisonupstairs]

Fish sous vide is illegal hands down in va. you get caught doing it and they will shut you down. as far as I know. CVAP? i am not sure. i cook pheasant at 164.9f
which is like 67.6c i think.I dont work at oxo.

[Tucker]

CVAP is an oven that allows you to cook for long periods of time at low tempratures and vary the level of humidity. It is used frequently in big catering operations but is finding its way into the modern kitchen.

[Tyler]

CVAP's are cool as shit. I would love to try one out. Tucker, are you making your way to C-ville sometime in the near future or are you in Lexington permanently?

[Tucker]

I'm in C-Ville now and moving to Lexington in the very near future

[Winston Shelton]

Great to hear that CVap is cool as shit since I am its inventor.
Tell me what else is cool about it... warms the cockles of my heart... whatever that is. Winston Shelton...

[viagra online]

I like this post called Sous-vide cooking, is very interesting, I would like get more information about this!

[Gucci Shoes]

Fantastic and inspirational posting. I love your blog and judging by the commentary you have a great list of followers. Will bookmark this site and keep updated..cheers!

[viagra online]

I do have a questions... It all seems right and there is value in all said, however... We are running a non profit organization in South Africa where each staff member is actually a volunteer as they need to raise their own support. None are given a salary and therefore it is difficult to get staff willing to work under these conditions.