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Sous-vide
Sous vide (; French for 'under vacuum'), also known as low-temperature, long-time (LTLT) cooking, is a method of cooking invented by the France, French chef Georges Pralus in 1974, in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually one to seven hours, and more than three days in some cases) at a precisely regulated temperature. The temperature is much lower than usually used for cooking, typically around for red meat, for poultry, and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. History Sous vide cooking is characterized by low-temperature cooking, a longer period of cooking than conventional cooking, a container (such as a plastic bag) that separates the food from its heating environment, and pressurized enclosure using full or partial vacuum. Low-temperature cooking was first desc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Bruno Goussault
Bruno Goussault (born 26 January 1942) is a French scientist, economist, inventor, and chef. He is best known for developing and promoting the modern sous-vide (French for "under vacuum") method of cooking. Before becoming the Chief Scientist at Cuisine Solutions in 2000, Bruno worked as a consultant helping to create sous-vide cooking manufacturing facilities in the United States, France, Chile, Brazil, and Norway. In 1991, he founded Centre de Recherché et d'Études pour L'Alimentation (Culinary Research and Education Academy or CREA) in Paris to train chefs on the application of sous-vide cooking. In addition to his work with Cuisine Solutions and CREA, Goussault is on the board of the Association of Chemists, Engineers and Managers of Agricultural and Food Industries. Education Before beginning his culinary science career, Goussault earned a post-graduate degree from the d'Etudes et du Developpement Economique et Social, an MS degree in food technology from the Ecole National ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Cuisine Solutions
Cuisine Solutions is an American premium foods company that specializes in the sous-vide method of cooking and meal preparation. Originally founded in 1971 under the name Vie de France, the company now maintains headquarters and manufacturing facilities in Sterling, Virginia and Alexandria, VA, as well as manufacturing facilities in Thailand and France. Cuisine Solutions opened its United States headquarters in 1990, establishing itself as America's first major manufacturer of sous-vide products. Cuisine Solutions is currently the world’s largest manufacturer of sous-vide prepared foods and serves a variety of partners, including international airlines, cruise ship operators, the U.S. military, major hotel chains, restaurant franchises, retailers, and K–12 schools. History The sous-vide sealing process was first popularized as a preservation method in the 1960s, and the following decade saw the increasing popularization of sous-vide products and prepared foods. Most of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Sous Vide Cooking
The Sous region (also spelt Sus, Suss, Souss or Sousse) (, ) is a historical, cultural and geographical region of Morocco Morocco, officially the Kingdom of Morocco, is a country in the Maghreb region of North Africa. It has coastlines on the Mediterranean Sea to the north and the Atlantic Ocean to the west, and has land borders with Algeria to Algeria–Morocc ..., which constitutes part of the region administration of Souss-Massa and Guelmim-Oued Noun. The region is known for the endemic Argania, argan tree (which has become a symbol of Souss) as well as for being the capital of the Shilha people, Shilha Berber ethnic group. It is a major commercial and tourist agricultural region of Morocco. Vegetable production, shared between very large farms and small producers, contributes to the economic development of the region. The Souss plain produces 40% of Moroccan citrus fruits, and 60% of the production of early vegetables. It is historically a stage of trans-Saharan trade. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Grilling
Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a disti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Pasteurized
In food processing, pasteurization ( also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria, but most bacterial spores survive the process. Pasteurization is named after the French microbiologist Louis Pasteur, whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries for food preservation and food safety. By the year 1999, most liquid products were heat treated in a continuous system where heat was applied using a heat exchanger or the direct or indirect us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Immunodeficiency
Immunodeficiency, also known as immunocompromise, is a state in which the immune system's ability to fight infectious diseases and cancer is compromised or entirely absent. Most cases are acquired ("secondary") due to extrinsic factors that affect the patient's immune system. Examples of these extrinsic factors include HIV infection and environmental factors, such as nutrition. Immunocompromisation may also be due to genetic diseases/flaws such as SCID. In clinical settings, immunosuppression by some drugs, such as steroids, can either be an adverse effect or the intended purpose of the treatment. Examples of such use is in organ transplant surgery as an anti- rejection measure and in patients with an overactive immune system, as in autoimmune diseases. Some people are born with intrinsic defects in their immune system, or primary immunodeficiency. A person who has an immunodeficiency of any kind is said to be immunocompromised. An immunocompromised individual may par ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Searing
Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ..., or seafood) is cooked at high temperature until a browned crust forms. Similar techniques, such as browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed , so searing requires the meat surface be free of water, which boils at around . Although often said to "lock in the moisture" or "seal in the juices", in fact, searing results in a greater loss of moisture than cooking to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Butane Torch
A butane torch is a tool which creates an intensely hot flame using a fuel mixture of LPGs typically including some percentage of butane, a flammable gas. Consumer air butane torches are often claimed to develop flame temperatures up to approximately . This temperature is high enough to melt many common metals, such as aluminum and copper, and hot enough to vaporize many Organic chemistry, organic compounds as well. Applications Brazing, soldering, plumbing Often used as daily task tools, butane torches work very well for home improvement and work to solve problems with plumbing, soldering and brazing. Most of the time copper, silver and other metals are used for home repairs of tubes and other house things. Culinary Butane torches are frequently employed as kitchen gadgets to caramelize sugar in cooking, such as when making crème brûlée. They may be marketed as kitchen torches, cooking torches, or culinary torches. Use of the butane torch in the kitchen is not limited ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Steak
A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally Grilling, grilled or Pan frying, fried, and can be diced or cooked in sauce. Steaks are most commonly cut from cattle (beefsteak), but can also be cut from Bison#Livestock, bison, Buffalo meat, buffalo, Camel#Meat, camel, Goat meat, goat, Horse meat, horse, Kangaroo meat, kangaroo, Lamb and mutton, sheep, Common ostrich#Economic use, ostrich, Pork, pigs, Turkey as food, turkey, and Venison, deer, as well as various types of Fish as food, fish, especially Salmon as food, salmon and large fish such as swordfish, Shark meat, shark, and marlin. Some cured meat, such as Gammon (meat), gammon, is commonly served as steak. Some cuts are categorized as steaks not because they are cut across the muscle fibers, but because they are relatively thin and cooked over a grill, such as skirt steak and flank steak. Grilled Agaricus bisporus, portobello mushroom may be called mushroom steak, and si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Organoleptic
Organoleptic properties are the aspects of food, water or other substances as apprehended via the senses—including taste, sight, smell, and touch. In traditional U.S. Department of Agriculture meat and poultry inspections, inspectors perform various organoleptic procedures to detect disease or contamination. Such techniques contribute to the effort to detect invisible food-borne pathogens that cause food poisoning. Organoleptic tests are sometimes conducted to determine if food or pharmaceutical products can transfer tastes or odors to the materials and components they are packaged in. Shelf-life Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a s ... studies often use taste, sight, and smell (in addition to food chemistry and toxicology tests) to determine whether a food p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Rancidification
Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids. When these processes occur in food, undesirable odors and flavors can result. In processed meats, these flavors are collectively known as warmed-over flavor. In certain cases, however, the flavors can be desirable (as in aged cheeses). Rancidification can also detract from the nutritional value of food, as some vitamins are sensitive to oxidation. Similar to rancidification, oxidative degradation also occurs in other hydrocarbons, such as lubricating oils, fuels, and mechanical cutting fluids. Pathways Five pathways for rancidification are recognized: Hydrolytic Hydrolytic rancidity refers to the odor that develops when triglycerides are hydrolyzed and free fatty acids are released. This reaction of lipid with water may require a catalyst (such as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
