Aloha nou everyone. Here I go with another entry in my school assignment. Today I will bring up the subject of Sous Vide cooking.
There are some in the culinary world that insist sous vide cooking is not cooking, I am of the opinion that as long as the meal is prepared properly, why is one style not worthy of praise over another. Cooking is an individual enterprise that showcases one's skills. Some individuals talents are of greater experience over others, but that does not diminish the value of the time and effort executed in the delivery of a superb meal.
There are all sorts of cooks, from short order, to sushi, to fine dining cooks. No one style is superior to the other forms. In my case, why can I not employ sous vide in my particular stance on serving food. In theory, a piece of seafood can be submerged in the heated liquid for an extended period of time without loosing moisture.
For those not familiar with the sous vide form of cooking, it is when an ingredient is vacuum sealed and placed in a warm water bath until a desired temperature is reached. Seafood is an extremely popular item in Asian cooking. I would make a sauce and fill the plastic bag used for storing the item to be cooked, place a fillet of fish in the same bag, seal it, and submerge it in the water until it ready to be served.
Seafood is not the only protein or even food item that can be prepared sous vide. Any food can be served this way as long as the cook knows the proper temperature he or she needs to reach. Poaching would be the equivalent of sous vide. Poaching is one the main cooking techniques agreed upon. This is another fusing of old and new in modern times.
As with most new ideas, there is a reluctance to incorporate new with old. In our profession, we as cooks must keep current and ever evolving to be relevant. Confusion of Fusion with Sous Vide. .
I liked your blog concerning this subject. I think you could have went a little more in depth. I personally do not like French food sous vide like some of the chicken dishes. However, some Asian dishes like Shoyu Chicken is absolutely outstanding sous vide. Keep up the good work. I agree however as chefs we must keep up with anything and everything that deals with food.
ReplyDeleteYes. I chose to to keep it simple on the particulars of sous vide, but touch on a cooking style being accepted as a preparation method. I had Shoyu Chicken the other day Brah. Was Ono.
DeleteSous Vide, interesting, I am certainly glad for the sake of people who don't know what Sous Vide is that you gave a clarification on the term. I am certain that the majority of the masses have not seen or heard the term Sous Vide. I do agree with you, we as Chefs, with an absolute certainty, have to stay in the game. Meaning, we have a responsibility to stay current with the latest and the newest trends in culinary. One cannot stay in the past, in anything, there must be growth. Can you imagine if we continued to cook the same way as our furthest ancestors did thousands of years ago? Food would just be darn right plain. So keep up the good work Gene, I learn something new and fascinating every time I read a blog of yours, Thank You. –James Pratt
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