The CSC Cuisson Sous-vide thermalization
Cooking is nothing other than exposing food to heat.
The more precisely we do this, the more accurate the results can be controlled.
The CSC Cuisson Sous-vide thermalization is a very gentle, easy way to cook vacuum-packed meat, poultry, fish and vegetables in the CSC Sous-vide bath. The cooking temperatures lie in general between 50-90 ° C. The CSC Cuisson Sous-vide thermalization takes the place of roasting and cooking, but avoids drying out, leaching and hardening. The products remain juicy and will intensify their natural color and flavor. Vital nutrients and vitamins remain. The cooking time is much longer than in conventional cooking and frying, however, it requires no supervision, as the CSC Sous-vide baths control the thermalization with high-precision within ± 0.2 ° C. As the temperature is not sufficient for browning, the meat is usually seared after the thermalization.
When we thermalize meat two reactions are crucial:
Starting at 50° C, the protein starts to coagulate, with raising temperature however previously bound water is increasingly released, which makes the meat dry and tough after all.
At 68 ° C, the collagen of the sturdy connective tissue turns into gelatin, through which meat (especially rich with connective tissue) will get tender.
In the traditional way of roasting meat in an oven with temperatures starting at 150 ° C and higher a big temperature difference arises from the outside to the inside. When the core of the meat finally reaches the ideal temperature, it has further out already been exceeded, which is indicated by increasing gray coloring, this is a sing for the complete coagulation of the protein. This is accompanied by increasing fluid loss starting from the inside out.
When thermalizing with the CSC Cuisson Sous-vide this temperature gradient is largely avoided therefore the size of the food and the exact cooking time play a much smaller role. The ideal temperature can never be exceeded; the liquid remains largely bound in the tissue. The for the themalization with CSC Cuisson Sous-vide necessary, long cooking time, ensures that the connective tissue can completely degrade into gelatin.
The products are vacuum packed. All the air between film and product must be evacuated. Air is an insulator and would impede the transfer of heat and distort the result. In addition, aerobic bacteria are broadly eliminated when vacuuming with a high vacuum level, increasing the product safety. The cooking time depends on the nature and size of the food.
Although the cooking time can be handled generously, the temperature must be maintained very precisely. Temperature deviations of 0.5 ° C give noticeably different results. Thus to obtain more consistent results a highly precise temperature constancy is essential. After thermalization the food is quickly cooled down to <3° C and stored in the refrigerator or cold-storage room until the regeneration (Cook and Chill).
Cook and Chill
Is originally a term for a method used by caterers with which the immediate issue of food after cooking is given up, in contrast to the conventional hot kitchen, in which the food is served immediately after preparation or kept warm until consumption.
When using Cook and Chill the hot food components are immediately cooled down within 90 minutes after the thermalization to a core temperature of under 3° C. This is called fast chilling. The chilled food can be stored without loss of quality in continuous cooling of about 5-21 days. The cooled and stored food will be reheated to serving temperature just before service.This process is called "regeneration".
One of the advantages associated with Cook & Chill is also the hygienic safety, which is in accordance with the specifications of HACCP (Hazard Analysis and Critical Control Point), which came into effect in 1998. The proliferation of pathogenic bacteria and the formation of toxins is prevented by passing quickly through the hygienically dubious temperature of 10-40 ° C. This is mainly of crucial importance in hospitals and nursing homes because the immune system of many patients is weakened.
Cook and Chill was developed in the 1960s in the United States and came to Europe in the 1970s, where it was mainly in Sweden further developed. Starting from the mid-1980s the use of the different forms of Cook and Chill began to revolutionize catering worldwide. At first it was mainly used in hospitals and nursing homes to prepare meals for patients. Cook and Chill is becoming increasingly important for catering, banquet facilities in hotels and also in event catering.
Regeneration is normally done in the CSC Sous-vide bath. Also during the regeneration the temperature of the water plays a central role. Especially during the regeneration of to the point cooked products the core temperature reached during thermalization may not be exceeded, otherwise the product would continue to cook.
Value and perspective
With the thermalization we achieved a simplification of production processes and an optimization and repeatability of product quality in the kitchen. The benefits are impressive: The products remain juicy (minimal cooking losses), and intensify color and flavor. No drying out, no oxidation, no leaching. With the gentle thermalization important nutrients and vitamins remain in the products. Save time through production rearrangement in the kitchen. Even without adding fat and salt we can create tasty dishes. The new flavor facets enable new and exciting creations. Guarantees maximum flexibility in the service. By the efficiency of heat-transfer in water energy costs are reduced dramatically.
The thermalization has reached the world's top restaurants after the cantinas and soon will be standard in the wider gastronomy.
Since the most effective and economical heat-transfer takes place over the water and the temperature can be controlled much more accurately than through the medium of air, there is no real alternative to this procedure.
THE GERMAN NATIONAL COOKING TEAM
Test and Progress Report regarding the VAC- STAR Sous-vide baths CSC / CSC-CT
Fast easy use and super-fast application.
The heating rate for 9 litres of water at between 5 - 10°C to a water temperature of 60°C is approximately 30 minutes.
Here it is preferable if the operator fills the bath with equally tempered water from a boiler.
(Comment by VAC-STAR AG: The suggestion regarding a 20% more powerful heating element was implemented immediately.)
Water temperature 60°C, approx. 20 litres. I placed a vacuum-packed (2-4°C) 5.4 kg saddle of lamb with herbs in the CSC 1/1 GN in the bain-marie.
The water temperature fell to 42°C and it took approx. 25 mins. until it regained its original temperature of 60°C.
Roasting time loss cannot be calculated in practice.
A faster heating rate would be necessary here in order to facilitate a larger number of portions, or a longer roasting time.
The device holds the set temperature very well, and really only has a minimal 0.2°C divergence.
I carried out a variety of temperature measurements using the EBRO digital measuring instrument in parallel.
Constant measurement at the base, in the middle, and on the surface, at a water temperature of 54°C.
It is really astonishing that in all 3 zones, the set temperature of 54°C held steady.
With this optimum temperature setting, a perfect final result is certain.
Even in the case of larger pieces of meat or fish, a very steady cooking is guaranteed.
In my opinion, the main difficulty is that of attempting to cook in a liquid medium.
However, on the one hand, there is very good heat transference, whilst on the other hand, there are always difficulties in getting the desired temperature evenly around the product. Uneven cooking and irregular cooking times are thereby pre-programmed.
With the VAC-star, the parameters of heat transference and time are really perfect!!
In my opinion, the developments in the CT are excellent for practical use.
A perfect result is also guaranteed here due to the exact and safeguarded temperature supervision in the cooking process. Long-term cooking times are shortened as a result. I have not yet attempted to use the programme controls but I aim to do this soon.
Dover Sole – Lobster roulade : 30g in weight, wrapped twice in 13 my clingfilm. Dover Sole, Zander stuffing with cubed lobster, 52°C water temperature 18 mins. Cooking time. Veal sweetbread centres: 50g in weight, cooked veal sweetbreads, Stuffed chicken, wrapped twice in 13 my clingfilm. Water temperature 62°C, 35 mins. Saddle of Venison with chicken stuffing : 600g in weight, wrapped twice in clingfilm, four times in aluminium foil. Water temperature 53°C, 1 hour 30 mins. Saddle of lamb with herbs: In a vacuum bag, 4.5 Kg in weight, water temperature 60°C 1 hour 10 mins. Buttered fillet of Salmon: 50g sc in weight, vacuum-packed, water temperature 51.5°C, 21 mins.
We would like to thank Matthias Kleber for the Practical Experience report.
Practical Experience reports provide us with a valuable source of information which assist us in the development and perfection of our high-precision unit.