Equipment For Sous-Vide Cooking
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John Morris
John Morris Scientific is the oldest family owned Scientific Instrumentation supplier in Australia. With a wide selection of the world's finest instruments JMS is the perfect single-source choice for all your laboratory needs.
http://www.johnmorris.com.au By John Morris
Published on 03/8/2010
Proven to produce consistent, high quality results while retaining vitamins, nutrients, micronutrients and mineral salts. Fat compositions are not altered - resulting in a noticeably better taste and texture.
Sous-Vide cooking was originally developed by George Pralus and Bruno Goussault in nineteen seventy four and literally means 'under vacuum'. Their first application was a terrine of foie gras, but today this technique is used to create exciting textures and flavours by sealing ingredients in a plastic bag under vacuum and then cooking slowly at temperatures well below those at atmospheric pressure.
This method has been proven to produce consistent, high quality results while retaining vitamins, nutrients, micronutrients and mineral salts. Fat compositions are not altered - resulting in a noticeably better taste and texture.
Sous-Vide storage - or cook and chill - is becoming more widely used to cook gourmet meals and then to rapidly cool them. Before serving, the food is heated in its original bag, the clear benefits being a significantly increased shelf life of a gourmet meal without any loss of texture or taste.
A range of products are available including heating immersion circulators, water baths and open heating bath circulators.
Heating immersion circulators are available for vessels and cooking pots with a volume of up to fifty litres. The units are supplied with an attachment clamp for a wall thickness up to twenty six millimetres. The clamp allows convenient fitting to vessels, such as stainless steel vessels used in kitchens for example. All wetted parts are made of high-quality stainless steel or plastic. The immersion depth is sixteen and a half centimetres. The integrated pump system allows an optimum bath circulation to ensure constant temperatures.
Water baths with microprocessor technology offer a temperature stability of 0.2 +/-)degrees celsius. The working temperature range of up to +99.9 degrees celsius allows Sous Vide and Cook and Chill cooking techniques. The units have a splash-proof keypad as well as an LED temperature display for easy operation. Dry-running protection as well as optical and audible warning/cut-off functions offer a maximum of safety. Lift-up bath covers are available as option accessories.
Open heating bath circulators come with stainless steel bath tanks and are available in different sizes. The basic models ED and ME are mounted on a bridge that is placed on the bath tank. The bath tanks are available with a range of filling volumes including nineteen, twenty seven, thirty three and thirty nine litres.
Sous-Vide cooking has a range of benefits including:
The natural flavor of the food is preserved
Freshness, color and appearance remain unchanged until serving
Concentration of the natural flavour
No loss in nutrient content
No shrinkage or moisture loss
Extended shelf life
Cost savings on food due to minimal cooking and storage losses
This method has been proven to produce consistent, high quality results while retaining vitamins, nutrients, micronutrients and mineral salts. Fat compositions are not altered - resulting in a noticeably better taste and texture.
Sous-Vide storage - or cook and chill - is becoming more widely used to cook gourmet meals and then to rapidly cool them. Before serving, the food is heated in its original bag, the clear benefits being a significantly increased shelf life of a gourmet meal without any loss of texture or taste.
A range of products are available including heating immersion circulators, water baths and open heating bath circulators.
Heating immersion circulators are available for vessels and cooking pots with a volume of up to fifty litres. The units are supplied with an attachment clamp for a wall thickness up to twenty six millimetres. The clamp allows convenient fitting to vessels, such as stainless steel vessels used in kitchens for example. All wetted parts are made of high-quality stainless steel or plastic. The immersion depth is sixteen and a half centimetres. The integrated pump system allows an optimum bath circulation to ensure constant temperatures.
Water baths with microprocessor technology offer a temperature stability of 0.2 +/-)degrees celsius. The working temperature range of up to +99.9 degrees celsius allows Sous Vide and Cook and Chill cooking techniques. The units have a splash-proof keypad as well as an LED temperature display for easy operation. Dry-running protection as well as optical and audible warning/cut-off functions offer a maximum of safety. Lift-up bath covers are available as option accessories.
Open heating bath circulators come with stainless steel bath tanks and are available in different sizes. The basic models ED and ME are mounted on a bridge that is placed on the bath tank. The bath tanks are available with a range of filling volumes including nineteen, twenty seven, thirty three and thirty nine litres.
Sous-Vide cooking has a range of benefits including:
The natural flavor of the food is preserved
Freshness, color and appearance remain unchanged until serving
Concentration of the natural flavour
No loss in nutrient content
No shrinkage or moisture loss
Extended shelf life
Cost savings on food due to minimal cooking and storage losses