Comments on: Sous-Vide and Low Temp Primer Part II: Cooking Without a Vacuum. http://www.cookingissues.com/2010/04/07/sous-vide-and-low-temp-primer-part-ii-cooking-without-a-vacuum/ The French Culinary Institute's Tech'N Stuff Blog Mon, 17 Oct 2011 18:22:22 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: davearnold http://www.cookingissues.com/2010/04/07/sous-vide-and-low-temp-primer-part-ii-cooking-without-a-vacuum/#comment-117980 davearnold Mon, 17 Oct 2011 18:21:31 +0000 http://www.cookingissues.com/?p=3807#comment-117980 Yes Robert. There are several people who do that here. Christina Tosi is my fav, but she is super busy. Yes Robert. There are several people who do that here. Christina Tosi is my fav, but she is super busy.

]]> By: Robert http://www.cookingissues.com/2010/04/07/sous-vide-and-low-temp-primer-part-ii-cooking-without-a-vacuum/#comment-116683 Robert Sat, 15 Oct 2011 21:55:24 +0000 http://www.cookingissues.com/?p=3807#comment-116683 Chef, I have used Sousvide /vacuum cooking plenty in Chicago, I have returned to NYC to open a Restaurant. Is there any consultants and or assistants for implementing and creating the mandatory haccp plan? (I’m sure a fee is involved ,this is not a concern) ................is there a license or obtainable certificate and so on? Thank you very much in advance Robert Chef,
I have used Sousvide /vacuum cooking plenty in Chicago,
I have returned to NYC to open a Restaurant.
Is there any consultants and or assistants for implementing and creating the mandatory haccp plan? (I’m sure a fee is involved ,this is not a concern)
…………….is there a license or obtainable certificate and so on?
Thank you very much in advance
Robert

]]> By: davearnold http://www.cookingissues.com/2010/04/07/sous-vide-and-low-temp-primer-part-ii-cooking-without-a-vacuum/#comment-98084 davearnold Wed, 21 Sep 2011 19:40:23 +0000 http://www.cookingissues.com/?p=3807#comment-98084 Getting the HACCP is a hassle. If you can get away with ziplocs and you aren't using extended shelf life I might go non-sous-vide low temp for a while. If you need the long shelf life you need the ROP. Getting the HACCP is a hassle. If you can get away with ziplocs and you aren’t using extended shelf life I might go non-sous-vide low temp for a while. If you need the long shelf life you need the ROP.

]]> By: davearnold http://www.cookingissues.com/2010/04/07/sous-vide-and-low-temp-primer-part-ii-cooking-without-a-vacuum/#comment-96092 davearnold Mon, 19 Sep 2011 12:28:45 +0000 http://www.cookingissues.com/?p=3807#comment-96092 If you have HACCP for ROP it should include sous-vide. I use ziplocs for some things even if I'm able to use sous vide instead, but sous vide can't be beat for certain applications. If you have HACCP for ROP it should include sous-vide. I use ziplocs for some things even if I’m able to use sous vide instead, but sous vide can’t be beat for certain applications.

]]> By: Shaun http://www.cookingissues.com/2010/04/07/sous-vide-and-low-temp-primer-part-ii-cooking-without-a-vacuum/#comment-84762 Shaun Sun, 04 Sep 2011 16:08:33 +0000 http://www.cookingissues.com/?p=3807#comment-84762 i ask cause my chefs realy want rop sous vide and i think its a waste of time. i ask cause my chefs realy want rop sous vide and i think its a waste of time.

]]> By: Shaun http://www.cookingissues.com/2010/04/07/sous-vide-and-low-temp-primer-part-ii-cooking-without-a-vacuum/#comment-83973 Shaun Sat, 03 Sep 2011 00:18:56 +0000 http://www.cookingissues.com/?p=3807#comment-83973 just finished my first HACCP plan for ROP,is sous vide nesessary to add to the plan or would you suggest just ziplock.? just finished my first HACCP plan for ROP,is sous vide nesessary to add to the plan or would you suggest just ziplock.?

]]> By: davearnold http://www.cookingissues.com/2010/04/07/sous-vide-and-low-temp-primer-part-ii-cooking-without-a-vacuum/#comment-73710 davearnold Wed, 10 Aug 2011 14:31:16 +0000 http://www.cookingissues.com/?p=3807#comment-73710 Howdy Ryan, Which Ary? The Vacmaster? It looks like it should do liquids OK. Howdy Ryan,
Which Ary? The Vacmaster? It looks like it should do liquids OK.

]]> By: Ryan http://www.cookingissues.com/2010/04/07/sous-vide-and-low-temp-primer-part-ii-cooking-without-a-vacuum/#comment-72058 Ryan Sat, 06 Aug 2011 07:59:31 +0000 http://www.cookingissues.com/?p=3807#comment-72058 Hello Chef, I love your posts. I have a vacuum sealer by ary and I am looking for any tips on vacuum sealing without freezing the liquids first. Also any cool vacuum sealer tricks would be great Hello Chef,

I love your posts. I have a vacuum sealer by ary and I am looking for any tips on vacuum sealing without freezing the liquids first. Also any cool vacuum sealer tricks would be great

]]> By: davearnold http://www.cookingissues.com/2010/04/07/sous-vide-and-low-temp-primer-part-ii-cooking-without-a-vacuum/#comment-16729 davearnold Sat, 12 Mar 2011 05:02:17 +0000 http://www.cookingissues.com/?p=3807#comment-16729 Hello Akiko, To use a vacuum machine at a restaurant in NYC you need to write a HACCP plan which gets approved by the board of Health. I wouldn't write this plan yourself unless you have a lot of experience, because it helps to know what will get approved and what won't. Christina Tosi (the head of Milk Bar) writes good HAACP plans and knows what the Board will go for. You will need a series of procedures (recipes) that are approved --you are only allowed to use sous vide for these procedures. You will have to log the temperature of food when it arrives, the temperature and time at which it is cooked, and log verification of chilling in the proper amount of time. In addition you will have to have a specified sous-vide fridge that is always kept below 38F (really 34 is better if you want extended shelf life) and whose temperatures are logged daily. Your establishment is then also subject to additional inspections (for the purposes of verifying your HACCP plan only). It is a pain, but it is often worth it. Hello Akiko,
To use a vacuum machine at a restaurant in NYC you need to write a HACCP plan which gets approved by the board of Health. I wouldn’t write this plan yourself unless you have a lot of experience, because it helps to know what will get approved and what won’t. Christina Tosi (the head of Milk Bar) writes good HAACP plans and knows what the Board will go for. You will need a series of procedures (recipes) that are approved –you are only allowed to use sous vide for these procedures. You will have to log the temperature of food when it arrives, the temperature and time at which it is cooked, and log verification of chilling in the proper amount of time. In addition you will have to have a specified sous-vide fridge that is always kept below 38F (really 34 is better if you want extended shelf life) and whose temperatures are logged daily. Your establishment is then also subject to additional inspections (for the purposes of verifying your HACCP plan only). It is a pain, but it is often worth it.

]]> By: Akiko Thurnauer http://www.cookingissues.com/2010/04/07/sous-vide-and-low-temp-primer-part-ii-cooking-without-a-vacuum/#comment-16703 Akiko Thurnauer Fri, 11 Mar 2011 21:02:13 +0000 http://www.cookingissues.com/?p=3807#comment-16703 Hi Chef, So, what is Sous vide regulation in 2011? I know many small restaurant use ziplock bag to do sous vide without HACCP plan. I'm planning to open small restaurant this June. I really like to use sous vide. but, It's such a pain to get HACCP plan.is there any license I have to apply for use sous vide?? Hi Chef,
So, what is Sous vide regulation in 2011? I know many small restaurant use ziplock bag to do sous vide without HACCP plan. I’m planning to open small restaurant this June. I really like to use sous vide.
but, It’s such a pain to get HACCP plan.is there any license I have to apply for use sous vide??

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