Frank Jousselin
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#Sousvide

Any of you enjoy the sous vide method of cooking?
I have made it the back bone of my banqueting system. Always curious to hear other chefs and cooks share their experience
06:33 PM - Mar 04, 2023
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Cookie
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In response to Frank Jousselin.
I've only experimented with it at the home level. It's definitely my favorite way to reverse-sear ribeye, chicken breasts and beef short ribs.
06:41 PM - Mar 04, 2023
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Frank Jousselin
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In response to Cookie.
Douglas Baldwin is my bible for time and temperature. As a banquet chef it makes so much more sense for my production because we do 700 high end meals per week
06:44 PM - Mar 04, 2023
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Cookie
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In response to Frank Jousselin.
Nice, I'll check it out!
07:44 PM - Mar 04, 2023
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Frank Jousselin
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He is a mathematician and created log charts for proper temperature and time for each item cooked. The key is respecting the guidelines and cooling the food to 1 Celsius as quickly as possible. The Joule and Anova apps have great recipes and they are tested in labs but limited to the recipes
In response to Cookie.
07:51 PM - Mar 04, 2023
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