The CSC Cuisson Sous-vide thermalization

Cooking is nothing other than exposing food to heat.

The more precisely we do this, the more accurate the results can be controlled.

The CSC Cuisson Sous-vide thermalization is a very gentle, easy way to cook vacuum-packed meat, poultry, fish and vegetables in the CSC Sous-vide bath. The cooking temperatures lie in general between 50-90 ° C. The CSC Cuisson Sous-vide thermalization takes the place of roasting and cooking, but avoids drying out, leaching and hardening. The products remain juicy and will intensify their natural color and flavor. Vital nutrients and vitamins remain. The cooking time is much longer than in conventional cooking and frying, however, it requires no supervision, as the CSC Sous-vide baths control the thermalization with high-precision within ± 0.2 ° C. As the temperature is not sufficient for browning, the meat is usually seared after the thermalization.

When we thermalize meat two reactions are crucial:

Starting at 50° C, the protein starts to coagulate, with raising temperature however previously bound water is increasingly released, which makes the meat dry and tough after all.
At 68 ° C, the collagen of the sturdy connective tissue turns into gelatin, through which meat (especially rich with connective tissue) will get tender.

In the traditional way of roasting meat in an oven with temperatures starting at 150 ° C and higher a big temperature difference arises from the outside to the inside. When the core of the meat finally reaches the ideal temperature, it has further out already been exceeded, which is indicated by increasing gray coloring, this is a sing for the complete coagulation of the protein. This is accompanied by increasing fluid loss starting from the inside out.
When thermalizing with the CSC Cuisson Sous-vide this temperature gradient is largely avoided therefore the size of the food and the exact cooking time play a much smaller role. The ideal temperature can never be exceeded; the liquid remains largely bound in the tissue. The for the themalization with CSC Cuisson Sous-vide necessary, long cooking time, ensures that the connective tissue can completely degrade into gelatin.

The products are vacuum packed. All the air between film and product must be evacuated. Air is an insulator and would impede the transfer of heat and distort the result. In addition, aerobic bacteria are broadly eliminated when vacuuming with a high vacuum level, increasing the product safety. The cooking time depends on the nature and size of the food.
Although the cooking time can be handled generously, the temperature must be maintained very precisely. Temperature deviations of 0.5 ° C give noticeably different results. Thus to
obtain more consistent results a highly precise temperature constancy is essential. After thermalization the food is quickly cooled down to <3° C and stored in the refrigerator or cold-storage room until the regeneration (Cook and Chill).

Cook and Chill
Is originally a term for a method used by caterers with which the immediate issue of food after cooking is given up, in contrast to the conventional hot kitchen, in which the food is served immediately after preparation or kept warm until consumption.

When using Cook and Chill the hot food components are immediately cooled down within 90 minutes after the thermalization to a core temperature of under 3° C. This is called fast chilling. The chilled food can be stored without loss of quality in continuous cooling of about 5-21 days. The cooled and stored food will be reheated to serving temperature just before service. This process is called "regeneration".

One of the advantages associated with Cook & Chill is also the hygienic safety, which is in accordance with the specifications of HACCP (Hazard Analysis and Critical Control Point), which came into effect in 1998. The proliferation of pathogenic bacteria and the formation of toxins is prevented by passing quickly through the hygienically dubious temperature of 10-40 ° C. This is mainly of crucial importance in hospitals and nursing homes because the immune system of many patients is weakened.

Cook and Chill was developed in the 1960s in the United States and came to Europe in the 1970s, where it was mainly in Sweden further developed. Starting from the mid-1980s the use of the different forms of Cook and Chill began to revolutionize catering worldwide. At first it was mainly used in hospitals and nursing homes to prepare meals for patients. Cook and Chill is becoming increasingly important for catering, banquet facilities in hotels and also in event catering.

Regeneration is normally done in the CSC Sous-vide bath. Also during the regeneration the temperature of the water plays a central role. Especially during the regeneration of to the point cooked products the core temperature reached during thermalization may not be exceeded, otherwise the product would continue to cook.

Value and perspective
With the thermalization we achieved a simplification of production processes and an optimization and repeatability of product quality in the kitchen. The benefits are impressive: The products remain juicy (minimal cooking losses), and intensify color and flavor. No drying out, no oxidation, no leaching. With the gentle thermalization important nutrients and vitamins remain in the products. Save time through production rearrangement in the kitchen. Even without adding fat and salt we can create tasty dishes. The new flavor facets enable new and exciting creations. Guarantees maximum flexibility in the service. By the efficiency of heat-transfer in water energy costs are reduced dramatically.

The thermalization has reached the world's top restaurants after the cantinas and soon will be standard in the wider gastronomy.
Since the most effective and economical heat-transfer takes place over the water and the temperature can be controlled much more accurately than through the medium of air, there is no real alternative to this procedure.