Cook meat and poultry evenly every time.
Proteins, and specifically meat and poultry, undergo their own unique set of microbiological processes during cooking. While traditional preparation leaves only a narrow portion of a piece of meat cooked perfectly, the sous-vide method results in uniform doneness.
This online video course taught by Bruno Goussault addresses:
•Effects of heat on the functional properties of meat
•Changes to temperature, color, moisture content and tenderness
•Obtaining the Maillard reaction with searing
•Proper time and temperatures for cooking meat and poultry
Chefs with some prior sous-vide training
Some of the equipment below can be purchased through CREA. Contact us for more information.
- Rubber foams
- Vacuum sealer
- Food-grade sous-vide bags
- Temperature probes
- Immersion circulators
- Circulator tank