{"id":6077,"date":"2021-04-04T17:23:03","date_gmt":"2021-04-04T17:23:03","guid":{"rendered":"https:\/\/cuisinesolutionsmea.com\/?page_id=6077"},"modified":"2021-06-15T15:33:57","modified_gmt":"2021-06-15T15:33:57","slug":"what-is-sous-vide","status":"publish","type":"page","link":"https:\/\/cuisinesolutionsmea.com\/what-is-sous-vide\/","title":{"rendered":"What is sous vide?"},"content":{"rendered":"

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\n\t\t\t\tWhat
is sous vide?\t\t\t<\/h4>\n\t\t <\/span>\n
\n Sous vide\u2014French for \u201cunder-vacuum\u201d\u2014is an innovative cooking technique in which food is vacuum sealed and slow-cooked in water at constant low temperatures until it is perfectly cooked through.<\/span> <\/div>\n\t<\/div>\n<\/div>[\/vc_column_inner][vc_column_inner width=”3\/5″][vc_video link=”https:\/\/www.youtube.com\/watch?v=VIcgWOeQZM0″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][\/vc_section][vc_section full_width=”stretch_row”][vc_row full_width=”stretch_row” simple_background_color=”#ffffff”][vc_column css_animation=”fadeIn” css=”.vc_custom_1617552640688{padding-top: 5% !important;padding-right: 5% !important;padding-left: 5% !important;}”][vc_separator color=”custom” border_width=”4″ accent_color=”#c83428″ css=”.vc_custom_1603090864966{padding-bottom: 5% !important;}”][vc_row_inner css=”.vc_custom_1617556944019{padding-right: 5% !important;padding-left: 5% !important;}”][vc_column_inner width=”1\/2″ css=”.vc_custom_1599077043440{padding-bottom: 5% !important;}”][vc_column_text]<\/p>\n
NATURALLY NUTRITIOUS<\/strong><\/h5>\n

No additive or preservatives needed, Sous vide in the nutrients naturally found in high-quality ingredients.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1617554892098{padding-left: 5% !important;}”][vc_column_text]<\/p>\n

PERFECT EVERY TIME<\/strong><\/h5>\n

The precision of the sous vide cooking method means your food is cooked perfectly every time.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner css=”.vc_custom_1599076694701{padding-top: 5% !important;padding-right: 5% !important;padding-left: 5% !important;}”][vc_column_inner width=”1\/2″ css=”.vc_custom_1599077043440{padding-bottom: 5% !important;}”][vc_single_image image=”761″ img_size=”full” alignment=”center” css_animation=”fadeIn” css=”.vc_custom_1623771050769{margin-top: 30px !important;}”][\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1617554892098{padding-left: 5% !important;}”][vc_column_text]<\/p>\n

IDEAL FLAVOUR + TEXTURE<\/strong><\/h5>\n
    \n
  • Regular, reproducible colors<\/li>\n
  • perfectly controlled textures<\/li>\n
  • The idea combination of tenderness and succulence<\/li>\n
  • Amplified tastes, since nothing escapes the sour-vide pouch during cooking<\/li>\n
  • Perfectly distributed flavors<\/li>\n<\/ul>\n
    IMPROVED FOOD SAFETY + SHELF LIFE<\/strong><\/h5>\n
      \n
    • Bacteria cannot contaminate the products again after cooking<\/li>\n
    • Oxidation of products is blocked or slowed down<\/li>\n
    • All vegetative forms of pathogenic bacteria are destroyed<\/li>\n<\/ul>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][\/vc_section][vc_section][vc_row full_width=”stretch_row” content_placement=”top” enable_parallax_background_elements=”yes” parallax_background_elements_vertical_alignment=”middle” simple_background_color=”#ffffff”][vc_column][vc_row_inner row_content_width=”grid” content_text_aligment=”center” enable_parallax_background_elements=”yes” css=”.vc_custom_1603090416188{padding-right: 5% !important;padding-bottom: 5% !important;padding-left: 5% !important;}”][vc_column_inner offset=”vc_hidden-sm vc_hidden-xs” css=”.vc_custom_1599119459434{background-color: #ffffff !important;}”][vc_separator color=”custom” border_width=”4″ accent_color=”#c83428″ css=”.vc_custom_1603090864966{padding-bottom: 5% !important;}”]

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      \n\t\t\t\tCREA SCHOOL\t\t\t<\/h3>\n\t\t <\/span>\n
      \n <\/div>\n\t<\/div>\n<\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” content_placement=”top” enable_parallax_background_elements=”yes” parallax_background_elements_vertical_alignment=”middle” simple_background_color=”#ffffff”][vc_column][vc_row_inner row_content_width=”grid” content_text_aligment=”center” enable_parallax_background_elements=”yes” css=”.vc_custom_1603090416188{padding-right: 5% !important;padding-bottom: 5% !important;padding-left: 5% !important;}”][vc_column_inner width=”1\/2″ offset=”vc_hidden-sm vc_hidden-xs” css=”.vc_custom_1623771111992{padding-top: 0px !important;background-color: #ffffff !important;}”][vc_custom_heading text=”CREA: Leading a Culinary Revolution” font_container=”tag:h4|text_align:left” css=”.vc_custom_1623771120317{margin-top: 0px !important;}”][vc_column_text css=”.vc_custom_1603090450165{padding-right: 5% !important;padding-left: 5% !important;}”]<\/p>\n

      Since 1991, CREA (Centre de Recherche et d\u2019Etudes pour l\u2019Alimentation, or \u201cCulinary Research and Education Academy\u201d) has been the definitive source for mastering the revolutionary sous vide cooking method.\u00a0<\/span><\/p>\n

      Established and led by Cuisine Solutions Chief Scientist Dr. Bruno Goussault, CREA has provided sous vide instruction to culinary stars such as Jo\u00ebl Robuchon, Thomas Keller and Daniel Boulud, as well as hundreds of restaurant operators and corporations around the globe.\u00a0<\/span><\/p>\n

      [\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”4942″ img_size=”400″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_content_width=”grid” content_text_aligment=”center” enable_parallax_background_elements=”yes” css=”.vc_custom_1603090101722{padding-right: 5% !important;padding-bottom: 5% !important;padding-left: 5% !important;}”][vc_column_inner width=”1\/2″ offset=”vc_hidden-sm vc_hidden-xs” css=”.vc_custom_1623771235595{padding-top: 0px !important;background-color: #ffffff !important;}”]

      \n\t
      \n\t\t\t\t\t
      \n\t\t\t\tStudents learn:\t\t\t<\/h5>\n\t\t <\/span>\n
      \n Study the scientific theory of sous-vide<\/span><\/p>\n

      Understand the biochemical changes that occur during cooking<\/span><\/p>\n

      Master sous vide preparation, cooking, chilling and storing of meat, poultry, fish, shellfish, fruit, vegetables, sauces and desserts.<\/span> <\/div>\n\t<\/div>\n<\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″]

      \n\t
      \n\t\t\t\t\t
      \n\t\t\t\tLearn the proper way to obtain the Maillard reaction\t\t\t<\/h5>\n\t\t <\/span>\n
      \n Develop an understanding of sous vide HACCP and get help submitting proper paperwork to the health department.<\/span> <\/div>\n\t<\/div>\n<\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][\/vc_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

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