Version 1.0 08/2008
Page 17
Cooking manual Evolino II
Sous-Vide
Sous vide is a professional cooking method which employs plastic oxygen barriers and precise temperature controls to reduce
oxidization and extend the useable shelf life of inventory by diminishing contact with aerobic bacteria. The result is a final
product with superior texture, amplified flavours and enhanced organoleptic qualities.
Only the freshest, highest-quality ingredients must be used when preparing sous vide packages. This can significantly lower
initial microbial levels, extending shelf life and product freshness.
It is also critical to calibrate equipment on a daily basis and quality-check all seals and packages for leaks.
Raw packets must not be stored for more than two days before pasteurization above 60°C (140°F), and must be cooled below
3°C (37°F) within two hours.
Pasteurized inventory should be stored below 3°C (37°F) and consumed or frozen within a specified time period.
The date and time of packaging, pasteurization, and expiration must be documented and labelled on the package.
Recommendation:
Visit a solide sous vide training course
Start with small samples an create own recipes
Gain experiences and plan the production
After a solid test phase with different food products start with the real production series
The use of this method requires the following features:
The freshest products and ordering at the time needed
Detailed planning of the production ways
Tested and certified recipes
Briefed employees which are aware of the danger
Strictly regulated HACCP standards – regularly control checks
Regularly quality checks
Storage at the right temperature at 1-3°C¨
The reheating happens the optimum way in a combi-steamer or pressure steamer. Single portions are also to heated up in a
microwave oven.
On demand the food will be heated up directly on a plate or in the sous-vide bag.
The sous-vide method is a fundamental way for permanent hygiene and quality saving. They keep their natural colour,
freshness and form. They also will convince with higher nutrition content. The intensive flavour of the food allows using only
half of the seasonings than traditionally used, including salt.