Sous Vide Equipment
The full name of the technology is cuisson sous vide. Being a French invention, it also bears a French name, literally meaning "cooking in a vacuum" (pronounced "cuisson sous vide" or simply "sous vide"). The idea is clear from the name: the product is subjected to heat treatment (very delicately) while in a vacuum package. Numerous studies have demonstrated that vacuum-sealed products react to heat differently than products without a shell: amazingly, the polyethylene shield combined with a low temperature (from 63°C to 93°C (depending on the type of product, but the operating range of the equipment is 20-100°C)) allows for the preservation of not only many of the product's characteristics, but also its aroma, as well as the flavor of seasonings. The idea is based on the ability of water to evenly and gently transfer heat to the product (water, according to experts, does this ten times more effectively than air), combined with the guarantees of protecting the product's structure, which are provided by vacuum packaging.
To understand the purpose of this technology, you first need to understand how it works. The process is quite simple. In the first step, no different from regular kitchen work, the ingredients are prepared for cooking: washed, peeled, cut, mixed, and seasoned. In some cases, the ingredients are also grilled. Then, the resulting semi-finished product is sealed in a food-grade plastic bag and processed using a vacuum sealer, which seals the bag and removes air. The resulting "bar" is then sent for cooking. Essentially, nothing changes; cooking remains the foundation of the dish. The whole point is in the nature of this cooking. Sous vide technology relies on low, relatively stable temperatures and longer cooking times, which are relatively common. Cooking times can vary from a few hours to a day or more, but this figure is only intimidating at first glance. The sous vide algorithm sometimes turns out to be a more reasonable way to organize the workflow than the traditional way.
Sous vide: fashion or a celebration of progress
Once heat treatment is complete, the finished product can move in two directions. It can either be unpacked and served directly to the customer, or it can be blast chilled (to a temperature of +1 to +3°C). The dish, once stored, undergoes a regeneration process (average 8-10 minutes) before serving, is unpacked, served, and then served.
Thus, sous vide can be used for a variety of purposes: heat treatment of dishes as part or the basis of a menu; and a method of preserving and storing prepared dishes, both to optimize restaurant kitchen operations and for banquet service. The use of this terminology to describe both processing and storage of dishes causes some confusion, but it can be considered that the terminology is not essential in this case, as in both cases, the important thing is that we are talking about a product being vacuum-processed. This technology should not be confused with the closely related Cook and Chill technique, also indispensable for banquets. Cook and Chill essentially involves cooking the dish in a combi-steamer until almost fully cooked (this can involve various forms of heat treatment), then blast-chilling it, just like a vacuum-packed dish. Products chilled in this manner can also be stored in the refrigerator for up to several days. However, the actual heat treatment principle is significantly different. In Cook and Chill, it's crucial that the internal temperature of the product reaches 80°C + 2°C and is maintained for two minutes. This kills bacteria and slightly extends the shelf life of the finished product. For sous vide, however, a low and very stable temperature over a long period is absolutely essential. It's not hard to guess that the same product will yield different results. The only thing that closely resembles these technologies is the use of blast chilling. While blast chilling is a mandatory component of Cook and Chill, and without it, it's simply a standard cooking phase, for sous vide, cooking is an independent step; the dish doesn't necessarily need to be stored and can be used immediately.
