Culinology - March 2018 - 39

E X PE RT voices

What's next in sous vide?
s more restaurant chefs employ the technique of
sous vide immersion cooking, and culinary enthusiasts have more affordable access to sous vide
equipment for home kitchens, unique applications are
pushing the envelope. In French, sous vide means "under

A

vacuum," and it involves sealing food in a bag and giving it
a temperature-precise water bath.
Here, three industry experts share their insights
on what's on the horizon when it comes to sous vide
cooking.

John Draz, CEC, CCE, CRC
Executive research chef
Ed Miniat, South Holland, Ill.
"The general growth in familiarity with sous vide is new. People outside the restaurant realm are becoming familiar with sous vide as
a cooking method. Also, the availability of affordable sous vide
circulators makes it easier to try the technique at home. Gone
are the days of either spending big money on restaurant-grade
equipment or trying to rig a slow cooker to be able to cook
sous vide items at home.
For me, what's new is a focus away from strictly muscle protein to pulses and legumes cooked sous vide. The control of
sous vide cooking affords the ability to get tender, fully cooked
beans, peas and lentils while retaining each seed's integrity and
texture.
On restaurant menus, compressed fruits like melon, strawberries
and pears continue to be more common as garnishes to both savory
dishes and desserts, as are sous vide cocktails where water bath cooking is used to infuse alcohols to make spirits like lemoncello or "baconwashed" bourbon. I'd never have guessed that sous vide had a use at the bar!"
MARCH 2018 | Culinolog y |

39



Table of Contents for the Digital Edition of Culinology - March 2018

Culinology - March 2018
TABLE of contents
PRESIDENT’S letter - A great start for 2018
EMERGING trends - 3-D printing Imagining the possibilities
EMERGING trends - Five dairy alternative beverages to watch
INGREDIENT trends - Meal kits Delivering on convenience and fl avor
EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
INGREDIENT trends - Navigating Natural
Simplicity on the table
MEMBER profile - Arby’s adventurous side
Going to the next level
EXPERT voices - What’s next in sous vide?
INDUSTRY NEWS - RCA announces new leaders
INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
INDUSTRY NEWS - Ambitious culinary arts and food sciences students to compete at RCA Conference
INDUSTRY NEWS - Access RCA Conference recordings
INDUSTRY NEWS - RCA Regional Events
INDUSTRY NEWS - upcoming events
INDUSTRY NEWS - Save the date for 2019
PETITS fours - Big companies thinking small about innovation
PETITS fours - Sourcing the globe for ethnic spice blends
PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
PETITS fours - McDonald’s switching to sustainable packaging
NEWS bites
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - 2
Culinology - March 2018 - TABLE of contents
Culinology - March 2018 - PRESIDENT’S letter - A great start for 2018
Culinology - March 2018 - 5
Culinology - March 2018 - EMERGING trends - 3-D printing Imagining the possibilities
Culinology - March 2018 - 7
Culinology - March 2018 - EMERGING trends - Five dairy alternative beverages to watch
Culinology - March 2018 - 9
Culinology - March 2018 - 10
Culinology - March 2018 - 11
Culinology - March 2018 - INGREDIENT trends - Meal kits Delivering on convenience and fl avor
Culinology - March 2018 - 13
Culinology - March 2018 - 14
Culinology - March 2018 - 15
Culinology - March 2018 - 16
Culinology - March 2018 - 17
Culinology - March 2018 - 18
Culinology - March 2018 - 19
Culinology - March 2018 - EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
Culinology - March 2018 - 21
Culinology - March 2018 - INGREDIENT trends - Navigating Natural
Culinology - March 2018 - 23
Culinology - March 2018 - 24
Culinology - March 2018 - 25
Culinology - March 2018 - 26
Culinology - March 2018 - 27
Culinology - March 2018 - Simplicity on the table
Culinology - March 2018 - 29
Culinology - March 2018 - 30
Culinology - March 2018 - 31
Culinology - March 2018 - 32
Culinology - March 2018 - MEMBER profile - Arby’s adventurous side
Culinology - March 2018 - Going to the next level
Culinology - March 2018 - 35
Culinology - March 2018 - 36
Culinology - March 2018 - 37
Culinology - March 2018 - 38
Culinology - March 2018 - EXPERT voices - What’s next in sous vide?
Culinology - March 2018 - 40
Culinology - March 2018 - 41
Culinology - March 2018 - 42
Culinology - March 2018 - 43
Culinology - March 2018 - 44
Culinology - March 2018 - INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
Culinology - March 2018 - INDUSTRY NEWS - Access RCA Conference recordings
Culinology - March 2018 - INDUSTRY NEWS - RCA Regional Events
Culinology - March 2018 - INDUSTRY NEWS - Save the date for 2019
Culinology - March 2018 - 49
Culinology - March 2018 - PETITS fours - Big companies thinking small about innovation
Culinology - March 2018 - 51
Culinology - March 2018 - PETITS fours - Sourcing the globe for ethnic spice blends
Culinology - March 2018 - PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
Culinology - March 2018 - PETITS fours - McDonald’s switching to sustainable packaging
Culinology - March 2018 - 55
Culinology - March 2018 - NEWS bites
Culinology - March 2018 - 57
Culinology - March 2018 - 58
Culinology - March 2018 - 59
Culinology - March 2018 - 60
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