On this page we have some answers to the most important questions about sous vide in general, the process and fusionchef. Our cumulative questions and the answers provide a first look at the sous vide subject. Chefs can receive feedback on their very specific questions regarding their professional kitchens. If any questions should remain unanswered, please contact us and state your question.
Sous vide (su:'vi:d) is French for as “under vacuum“. It describes an especially gentle cooking method which is also known as low temperature cooking.
Sir Benjamin Thompson, Count Rumford was the first to describe the sous vide method, i.e. low temperature cooking in 1799. The benefits of the procedure, however, were not recognized before the mid 1960s in France and were used to reduce food shrinkage. Today, star chefs all over the world apply this technique because of its numerous advantages.
When cooking sous vide, fresh food such as fish, meat or vegetables are vacuum-packed and then cooked in precisely temperature-controlled water.
Powerful, integrated pump
fusionchef units feature a pump which circulates 14 l/min, providing excellent water circulation in the bath.
High temperature stability
The turbulence of the water and precise electronic control obtain maximum temperature stability. fusionchef instruments maintain the desired temperature with an accuracy of ± 0.1° C.
Efficient processes in a professional kitchen require instruments which are ready for use and reach the desired cooking temperature in a short amount of time. Independent of the bath size, fusionchef instruments need very little time to heat-up.
Low maintenance effort
Professional sous vide instruments should be designed for intensive usage and continuous operation. fusionchef instruments require no prescribed maintenance interval. fusionchef only recommends changing the water regularly, cleaning with a detergent suitable for stainless steel and occasionally descaling the instrument.
In addition to a fusionchef instrument, you need a vacuum packing machine and cooking bags.
Vacuum packing machine
Generally there are two types of vacuum packing machines: professional chamber machines and home vacuum packing machines without a chamber. For professional use in restaurants and catering we strongly recommend a chamber machine since vacuum values can easily be changed to individual settings.
Three types of cooking bags may be used with chamber machines: edge sealed bags, tubular bags and shrink bags. Edge sealed bags (also called 3-edge bags) have 3 sealed sides. Tubular bags have no side seams and are sealed only on one side. Therefore, they are more solid than edge sealed bags. Nevertheless, both types are suitable for sous vide cooking. Shrink bags cover the food like a second skin: only little liquid forms in the bag.
Check the temperature resistance of the bags! This should equate to the cooking temperatures (40 °C – 90 °C) and the bags should not be affected by rapid cool-down or shock freezing.
1. Intense flavor experience for your guests
The sous vide technique facilitates the preparation of nutritionally healthy and vitamin-rich foods. When using conventional cooking methods vitamins and flavors are released into the water or the air. However, when using the sous vide method the fresh food is vacuumed and all vitamins and flavors remain concentrated in the food. The final product contains not only all the vitamins and nutrients which normally are lost, but also the full flavor of the food. This ensures a more intense taste. Freshness, color and appearance remain unaltered until consumption.
2. Always perfect results in your kitchen
The sous vide technique offers the possibility to cook food perfectly with complete control of the two main factors: temperature and time. Steady heating in a water bath allows for even cooking from the edge to the core of the food. For example if you fry a piece of meat in a pan, it is exposed to extremely high temperature on the outside, while inside it sometimes does not reach the temperature required for a perfectly cooked product. Sous vide allows for even doneness of the final product. Dried out food is avoided.
3. Best quality, every day
The sous vide method guarantees reproducibility and consistently good quality. Once you have determined the optimum temperature and time for a certain recipe and given the same conditions (size, fat content, etc.) the medium can be reproduced exactly time after time.
4. Cost savings on raw material
The sous vide technique minimizes portion losses due to shrinkage especially when cooking meat. Meat shrinks by about 40% of its original size when using conventional cooking methods. The sous vide method minimizes the shrinkage to a maximum of 5-10%. Product costs and portion losses are reduced considerably.
5. Optimal preparation of meals - Cook & Chill
Quickly cooling pasteurized food down to 3 °C after cooking allows for chilled storage of the food for up to 3 weeks. The portions can be regenerated as needed without any loss in quality. This facilitates more efficient planning of food purchases and consumption as the loss of food is significantly reduced. In addition, the guaranteed longer shelf life assists with optimization of the quantity of food ordered.
6. Environmentally friendly – Energy efficiency
fusionchef units have low power consumption and a limited need of water which significantly saves energy in the kitchen.
7. Improved workflow in your kitchen
The increased shelf life of sous vide prepared products makes the workflow in your kitchen more efficient. Products can be prepared during stress-free periods and are prepared quickly yet with high quality during rush hours. The simplified workflow permits the kitchen to offer a wide selection of dishes.
Steaming and sous vide cooking are different methods which complement each other extremely well in a professional kitchen. The steamer is predesigned for larger quantities and frequently recurring products. On the other hand fusionchef sous vide instruments are ideal for smaller portions and have a clear advantage when products change frequently. This synergy has been realized by many chefs and they successfully use fusionchef sous vide instruments in addition to a steamer.
We recommend cooking no more than half of the bath volume of food(s) in kg. This is necessary to facilitate sufficient water circulation to guarantee a consistent temperature inside the bath.
XS bath (13 liters): up to about 5 kg
S bath (19 liters): up to about 8 kg
M bath (27 liters): up to about 12 kg
L bath (44 liters): up to about 20 kg
XL bath (58 liters): up to about 27 kg
GN 1/2 200 mm (13 liters): up to about 5 kg
GN 1/1 150 mm (19 liters): up to about 8 kg
GN 1/1 200 mm (27 liters): up to about 12 kg
GN 2/1 150 mm (44 liters): up to about 20 kg
GN 2/1 200 mm (58 liters): up to about 27 kg
Use only the freshest and best ingredients. Prepare the raw, uncooked food.
sous vide fusionchef Vakuumieren.
Place the raw, chilled ingredients in bags suited for sous vide cooking and seal them using a vacuum packing machine.
Fill the bath tank with hot water and heat it to the desired temperature using your fusionchef by Julabo unit. When the desired temperature is reached, place the bag containing the product into the water bath. Always cook gently at low temperatures, but for a longer period of time. If you do not have experience regarding cooking times and temperatures, be sure to consult a sous vide cookbook.
If you do not serve the cooked product immediately after cooking, you can cool it and place it in chilled storage. Cool the product after cooking to 3 °C within 90 minutes. This can be done in a bath of ice water or a shock freezer.
5. Chilled storage
Remove the cooled bag from the ice water and store the product at maximum of 3 °C.
Heat the cooled bag just before serving.
Sear the food just before serving. The food develops its fresh flavor once more (Maillard reaction).
8. Serve & Enjoy
Definitely. Sous vide cooking with fusionchef is profitable in many respects as you save cash money in many ways day after day.
Due to the significantly lower volume loss, the acquisition cost for a fusionchef instrument amortizes within a short period of time.
Example: with customary cooking methods, the cooking loss is approx. 40%. For 170 kg beef tenderloin at a price of approx. € 40/kg this amounts to a loss of € 2720. With a fusionchef instrument you lower this loss by approx. 35%. The savings of approx. € 950 matches the acquisition costs of a fusionchef Pearl).
Especially for smaller quantities, a fusionchef instrument which uses alternating current (AC) is much more efficient than a steamer that runs on high voltage current.
In comparison to customary cooking, sous vide cooking guarantees reliable and high-quality food every day. This clearly lowers the product shrinkage in your professional kitchen and permits the amortization of a fusionchef sous vide instrument within a certain period of time.
The fusionchef sous vide instruments have been designed for the use in professional kitchens. All constructional and technical characteristics are geared to these professional demands.
As with other dishes such as sushi and tiramisu there are also risks when cooking sous vide. If you consider a certain time factor most germs and bacteria are usually killed at a temperature of 55 °C. Growth of bacteria can be reduced by immediate consumption or by cooling the cooked food to 3 °C.
There is no scientific proof that serious dangers originate from sous vide cooking. Make sure to always use fresh food and to comply with hygienic requirements.