Now available in English, Sous-Vide Cuisine is a first-class, practical manual for the professional chef.

Sous-Vide Cuisine combines the artistry of the chef with the science of sous-vide.

In Sous-Vide Cuisine, Roca and Brugués not only illustrate every technical aspect of sous-vide cookery, but also demonstrate the potential for creative applications in the recipes. This book will help chefs to better understand and employ sous-vide as a means to improving the way they cook.

Contents

Introduction
Low temperature cooking, mastery of an ancient technique, by Hervé This

Joan, Salvador and El Celler

Chapter 1: Sous-Vide Definition and Uses: Storage, Cooking, Cuisine

How Sous-Vide is Applied to Foods: Techniques and Materials
Types of containers
Gases
Vacuum packaging equipment
The vacuum sealing process

Chapter 2: Sous-Vide for Food Storage

Introduction
How long is the shelf life of vacuum-sealed foods?

Factors That Alter Foods

Temperature and Sous-Vide Storage
Cold
Cooling equipment
Heat

Complementary Processes for Sous-Vide
The MAP tecnique (Modified Atmosphere Packaging)
Sous-vide as a complement for other traditional cooking methods

Chapter 3: Sous-Vide Cooking

Advantages

Types of Sous-Vide Cooking
Indirect cooking
Direct cooking

Double Cooking
Complementing sous-vide with traditional cooking methods to improve the product’s final result

Concept Recipe for Indirect Cooking
Suckling lamb shoulder with ewe’s milk

Concept Recipe for Direct Cooking
Warm cod with spinach, Idiazabal cream, pine nuts and Pedro Ximénez reduction

Concept Recipe for Double Cooking
Foie gras with honey, citrus and vanilla-saffron infused milk

Foods and Sous-Vide Cooking
Chemical alterations
Physiological alterations
Other alterations

Technical Fundamentals
The oxygen free atmosphere
Airtight containers and the effects of pressure
The time/temperature relationship
Factors that determine correct time/temperature values
Cooking times for various ingredients

Cooking Equipment and Thermometers
Cooking equipment
Thermometers

Chapter 4: Sous-Vide Cuisine

The Process
Stages

Sous-Vide Cooking Step-by-Step
Fish
Meats
Vegetables

Plan for Hazard Analysis and Critical Control Points (HACCP)

Organizational Benefits and Complementary Applications of Sous-Vide Cuisine
Organizational benefits
Complementary applications

Recipes
Fish Sous-Vide
Meats Sous-Vide
Special Sous-Vide Cooking Applications and Sous-Vide Without Cooking
Desserts Sous-Vide

Indexes

For Spanish edition click here La Cocina al Vacio

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