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A sous vide machine

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The Sous Vide Method:

Tech of choice: Sous Vide

Description, Category, importance:

The choice of technology that I have chosen to talk about that I have found interesting to learn about is the cooking method Sous Vide. What is sous vide? It is the term that means “under vacuum” in French, referring to the process of sealing food in a bag, then cooking the type protein or food in a very precise temperature in a water bath. This cooking procedure for sous vide usually involves 3 steps: being that the first is attaching the precision cooker to a pot of water set time and temp to your doneness of choice. The second is sealing food in bag preferably vacuum seal. Finally finish method by searing grilling or broiling food to add colour crisp and golden exterior layer. To follow up on the method of cooking sous vide people choose this method due to the fact that traditional methods of cooking don’t have control over temp as with sous vide it’s a type of method that is used with precise temp and time  but to go with it gives most people consistency on the cooking results the food itself cooks in its own juices keeping it tender and moist thru process. Some other reasons to cook this method is the flexibility and not worrying about over cooking it but also waste reduction. The results in cooking both sous vide or traditional methods of searing shows for its self as the steak cooked sous vide is a pink red colour thru out as for traditional loss of volume from cooking.

https://anovaculinary.com/what-is-sous-vide/

the inventor of the cooking method sous vide is credited to two French chefs. Chef Bruno Goussault and George Pralus. both chefs in their own right developed the technique in 1971, as the chef was looking to improve upon the tenderness of roasted Beef.

How it affects me?

This to me makes a big effect on me as it has shown to my culinary experience a new way of cooking new dish and a chance to explore new ways to cook proteins I cooked normally with traditional ways but now be able to turn them into better creations and keep them more juicy.

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New York striploin

#foodtheory2

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Favourite piece to cook with:

Chosen Animal: Cow Cut: Fillet Mignon

The animal of my choice that I personally enjoy eating is the cow. To be more specific the part I most enjoy eating is the NY strip Steak. The NY strip steak is a very beautiful cut of meat that comes from the beef short loin of the cow. The steak located where it consists of a muscle that does little work in the cow’s life span. To give some more idea of the steak, when you leave it attached to the bone with a piece of the tenderloin the steak becomes a T-bone or porterhouse. The steaks that I bought at my local butcher shop near me sold me two pieces for about $14.00 so for two nice pieces it can cost you about $7.00 per steak or so depending on the marbling. The best way to utilize the steak is to simply do a simple herb garlic pepper and oil marinade on the steak and then grill it off on a grill or in the cast iron pan for about 4-5 mins a side to get it medium rare.  The best method to cook is how I best describe a simple marinade and grill it off the recipe can be found in the George brown principles manual.

NY striploin Steak

9oz beef striploin steak

10ml veg oil

2g thyme and rosemary

4g garlic

And salt and pepper

1.     In a stainless-steel bowl mix the crushed garlic, bruised thyme and rosemary, pepper and oil together.

2.     Place the steak into the bowl and allow to marinate in the refrigerator for 15-20 minutes.

3.     Once marinated, remove the Sirloins from the refrigerator and allow the steaks to temper for approximately 30 minutes, prior to cooking.

4.     Preheat cast iron grill pan over medium flame until hot (approximately 400°F (205°C)). Ensure that the grill pan is clean and free of debris before use.

5.     Remove any herbs and garlic off the steak and season liberally with salt on all sides.

6.     Place the Sirloin Steak on the hot grill pan, at a 90 degree angle to the pan to create grill lines on the steak. Rotate the Sirloin 90 degrees, so the grill lines now run 90 degrees in the opposite direction (This is called cross-hatching or creating a diamond pattern). Cook approximately 4-5 minutes.

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Fermentation of Kimchi

Chosen:

The product that I chose to preserve was cabbage into kimchee.

Method used:

The method that I chose to do was fermentation of the cabbage and Korean radish. Fermentation was chosen to give the cabbage a tang taste to it keeping it still crisp and also impart flavors from its liquid it is placed in.

Ingredients:

The ingredients used for the kimchi was as following:

-       1 nappa cabbage

-       Crushed red pepper flakes

-       White sugar

-       1 bunch Green onions

-       1 Ginger

-       6-8 Garlic cloves

-       Fish sauce

The main thing to is to chop up the cabbage into relatively small manageable pieces, garlic cloves into thin slices along with the ginger and chop the green onion into manageable pieces. Once done add into a air seal jar then add the fish sauce red pepper and white sugar into the jar and seal it up for 2-7 days.

Overall final product:

the overall final product was a success and the overall taste although putting too much red peppers in the mixture the overall turned Into a spicy but still crisp fermented cabbage and a funky taste but also a sharp pungent taste.

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# culinarynutrition #Hosf1225

Before and after cauliflower Mac n cheese.

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Plant based diets VS Animal Based Diets.

1)   A plant-based diet is a diet consisting of all plants almost like a vegetarian, but they don’t eat of course meat or anything that comes out of an animal like milk eggs as the supplements they can eat is nuts, seed, legumes and fruits.

2)   The three benefits to come from a plant-based diet is the decrease of heart disease, many cancers and type 2 diabetes. Plus eating a plant-based diet has been linked to these three health benefits and many more being reduced.

3)   In the Future I can see myself incorporating special features and even some features on my menu and keep them permanently for those looking to change their diets or even eating well even when they go out to eat.

4)   The Recipe I cooked plant based was cauliflower mac n cheese

-       4 tbsp Flour and Butter

-       1-2 cups almond milk

-       2-3 cups vegan cheese

-       1 ½ cup of macaroni

-       Salt and pepper

-       Water to boil macaroni

-       1 cup Cauliflower florets

Step 1: cut cauliflower head to get 1 cup of florets.

Step 2: make the roux with the flour and butter and cook out for 5 mins on medium heat.

Step 3: then begin to mix in the cheese little by little. While that’s happening put a pot of water on stove and season with salt for macaroni.

Step 4: then place the 1 cup of florets into the roux and place roux on low heat to let the cauliflower cook slowly in sauce for 10-12 mins.

Step 5: once water is boiled add macaroni and cook for 8-10 mins. Once cooked drain and add roux to macaroni.

Step 6: re-season with salt and pepper and cook for another 5-10 mins.

then once cooked serve.

5)   Overall experience of making this recipe was a success and tasted good. To find the ingredients was relatively easy didn’t have to go to a special specific restaurant was able to find the ingredients at any standard supermarket. In terms of learn I learned the skills of cooking pasta properly andante and making a roux. In short I would make this recipe again.

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Sensory Evaluation

Food tried: Fromager De Affinois Truffles France

Appeal to Taste Buds: 

When trying the Truffle Infused Cheese. The first time can taste a mild salty taste, couldn’t really taste a sweet factor to the cheese, to me a mild sour and bitter flavor and not so much of an umami flavor.

Senses:

 The taste of the Cheese was an odd Smokey flavor with the truffle mushrooms but then also an odd sour or bitter taste. The Smell was a little odd at first but very aromatic with the truffles in there. The Sight of the cheese was amazing see the poki dot pieces of truffle scattered in the cheese. There was nothing to hear but the touch was a soft cheese.

Relatable or similar:

In the cheese there was a few relatable taste to other cheeses as the creaminess was there and texture was there as well.

Uniqueness: 

The Uniqueness of the cheese is it has one of the most expensive Fugus in the that has a distinctive flavor.

Palate: What I learned about my palate was that it is still adjusting to stronger flavored foods such as truffles in cheese and that over time I may get the flavor profile of the food and other better.

Enjoyment:

I Would I say I did enjoy the flavor of a truffle in cheese as it brought it that added flavor to cheese, I had never had but also learned how strong the flavor of truffle is.

Eat again: 

I would try this cheese again in a more traditional way on a cracker or some kind of cheese board spread to help me not get overwhelmed with the truffle flavor instantly.

More or Less:

The Flavor I found to be appealing was of course the truffle try the cheese straight up by itself is a lot to the palate but with a cheese board or some crackers and a thin layer of cheese would help not overwhelm the palate.

Overall: 

The overall experience was a wonderful one and this moving on will help me open my options to trying new foods and flavors to expose it to my ever so growing culinary palate as I hope to expand my knowledge of foods.

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Process of soup making

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Soup Experience:

I Choose:

A soup that I always found to be tasty and simple to make quickly was tomato Soup.

Recipe:

YOU WILL NEED

4 tablespoons unsalted butter

1/2 large onion, cut into large wedges

1 (28-ounce) can tomatoes, we prefer to use whole peeled or crushed, see notes for fresh tomatoes

1 1/2 cups water, low sodium vegetable stock, or chicken stock

1/2 teaspoon fine sea salt, or more to taste

Added 2 Cloves of Garlic and Dried basil Leaves.

2 Carrots Peeled cut in half. to help Draw out the sour taste.

https://www.inspiredtaste.net/27956/easy-tomato-soup-recipe/

Evaluation:

The soup overall had good Body and taste the consistency was good and could use a touch more salt and reduction of mild bitter taste.

Taste:

The soup I made was tried by my family as my mom and aunt and both thought soup was good only thing was the slight sour or bitter taste.

Challenges:

The Challenge from the start was to reduce soup enough to make the consistency needed but then it arises to help balance the sour taste from the soup as much as possible. Adding a touch of sugar helped overall. What I would do differently was to add a bit more liquid like stock and near end more sugar to balance the taste out.

Reflection:

I learned that making something that you love and may know will still take skill to master the tastes to the soup and along with it I learned that my taste to others pallets are different when seasoning it for others. And to apply this to future cooking I will have to do some more research to make soups and modify it to make it my own.

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Culinary Nutrients Introductions

A Topic of Nutrition:

One topic of Nutrition that peaks my interest is the condition that I have alpha thalassemia and the nutritional complications that go along with the health condition I face.

Do I feel, currently in the future, nutrition  will play a more important role in the culinary industry:

In the world we live in now I most definitely believe that nutrition will play a key role in the years to come as more and more we see in the news of obesity on the rise and more and more health complications that were not as big back then start to take a told on us another one of those that is having an issue is getting enough physical activity.

Credible Nutrition website:

The two Website I compared my research on Nutrition was Dietitians of Canada and healthlines Neutritions. The first thing that popped out at me at the two sites is that the Dietitians of Canada has a list of its Board of Directors and Ceo who created the site as for Healthlines its undetermined who made the site, Which makes the site look a little untrustworthy. The second difference to tell if its Credible for a site is It gives some background as to why the site was made. For Dietitians of Canada it talks in detail what there about and for healthlines it has no background info.

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#foodtheory #1255

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Intro to my cooking experience:

Why I want to be a chef: Is the atmosphere of the kitchen sure its long hours and stressful but how I see it is food is art and I want to be part of that making and creating process and leaving smiles on customers faces when they see my food. Weather it be my own creation or where I land to gain more culinary experience.

Am I in the Industry: I am currently still in the cooking industry the very bare bones at Mcdonalds I'm a team leader and almost a swing Manager.

My Philosophy: My philosophy on the culinary world is it a tough business but at the end of the day is a rewarding business to serve people your food. Anything you place on a plate is a work of art and is there to talk about your passion when you eat.  

What I hope to gain from Blogging: The experience I gain here from blogging and what I hope to gain from it is to see other people's thoughts on my ideas and thoughts are and to grow and thrive from feed back on food I will post and etc.

Quote from Famous chef:

“Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up.” - Gordon Ramsay

Blog to Emulate: One of the few Blogs I read to catch my attention was Budgets bytes. For my reason it a helpful place to get simple and easy recipes that won't break your bank and I hope to emulate that from recipes I post to hope to sell in a restaurant.