"Sous vide" cooking - Part II : Feedback from practiceFunded under: FP2-FLAIR
In modern society, consumers are demanding safe foods providing good nutrition coupled with speed and convenience. For this reason a new method, developed in France, is currently generating much interest in the American food service industry. Sous vide, or vacuum cooking, is defined as the cooking of raw materials or raw materials with intermediate foods under controlled conditions of temperature and time, inside heat-stable vacuumised pouches. However, a more scientific approach is required if the technique is to be applied at a large scale. For example, potential health risks must be avoided and minimum costs incurred. In order to discover what problems are encountered with vacuum cooked products in practice, inquiries were made from distributors and producers of vacuum cooked products. Experts on sous vide cooking were asked what subjects they considered important for further research. This publication presents the results of these inquiries, as well as the conclusions drawn from them.
Bibliographic Reference: Report: EN (1992) 58 pp.
Availability: Available from the FLAIR Programme Office, CEC/DG XII, 200 rue de la Loi, B-1049 Bruxelles (BE)
Record Number: 199230028 / Last updated on: 1994-11-29
Original language: en
Available languages: en