Sous Vide

Microbiology

Sous vide is the cooking of a vacuum–packed product at a low temperature in a water bath. This video demonstrates a safe sous vide cooking method.

Transcript

Sous vide is the cooking of a vacuum–packed product at a low temperature in a water bath.

This video demonstrates a safe sous vide cooking method.

Chicken breast is vacuum packed: air is drawn out of the bag.

It is essential that the seal is intact and tight, and that an effective vacuum has been drawn.

Water temperature is checked – in this case 64°C.

Probes are inserted into the vacuum packs through self–sealing foam tape to measure the core temperature of the product.

The temperature of the product core, on the left, is compared with that of the water bath.

Product is cooked with the probe inserted.

The time taken for the product core to reach cooking temperature, come–up time, is measured.

In this case 45 minutes.

Product is then left to cook for a further 45 minutes.

The probe is then removed and cleaned, the bag is cut and the product is now safe to eat.

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