Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts
Meat with an abundance of connective tissue presents a certain challenge to cooks who want to make it more tender while still properly eliminating pathogens that cause foodborne illness. Sous vide cookery provides precise temperature control and tenderness improvement with minimal supervision throu...
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2015-11-01
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| Series: | EDIS |
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| Online Access: | https://journals.flvc.org/edis/article/view/132453 |
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| _version_ | 1823868477227663360 |
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| author | Chad Carr Derek Griffing Kaylie Madore Dwain Johnson Jason Scheffler João Neto |
| author_facet | Chad Carr Derek Griffing Kaylie Madore Dwain Johnson Jason Scheffler João Neto |
| author_sort | Chad Carr |
| collection | DOAJ |
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Meat with an abundance of connective tissue presents a certain challenge to cooks who want to make it more tender while still properly eliminating pathogens that cause foodborne illness. Sous vide cookery provides precise temperature control and tenderness improvement with minimal supervision throughout cooking as well as consistent, almost perfect reproducibility. This 4-page fact sheet introduces the reader to the sous vide method and covers its advantages and necessary equipment. The piece also offers tips on cooking, chilling, storing, and reheating large cuts of meat. Written by Chad Carr, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, and João Neto, and published by the UF Department of Animal Sciences, September 2015.
AN320/AN320: Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts (ufl.edu)
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| format | Article |
| id | doaj-art-477bfad7cfee4ac4ac0cd13970ef9cdb |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2015-11-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-477bfad7cfee4ac4ac0cd13970ef9cdb2025-02-08T05:58:23ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092015-11-0120158Sous Vide Cookery: Foodservice Application for Larger, Less Tender CutsChad Carr0Derek Griffing1Kaylie Madore2Dwain Johnson3Jason Scheffler4João Neto5University of FloridaUniversity of FloridaUniversity of FloridaUniversity of FloridaUniversity of FloridaUniversity of Florida Meat with an abundance of connective tissue presents a certain challenge to cooks who want to make it more tender while still properly eliminating pathogens that cause foodborne illness. Sous vide cookery provides precise temperature control and tenderness improvement with minimal supervision throughout cooking as well as consistent, almost perfect reproducibility. This 4-page fact sheet introduces the reader to the sous vide method and covers its advantages and necessary equipment. The piece also offers tips on cooking, chilling, storing, and reheating large cuts of meat. Written by Chad Carr, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, and João Neto, and published by the UF Department of Animal Sciences, September 2015. AN320/AN320: Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts (ufl.edu) https://journals.flvc.org/edis/article/view/132453AN320 |
| spellingShingle | Chad Carr Derek Griffing Kaylie Madore Dwain Johnson Jason Scheffler João Neto Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts EDIS AN320 |
| title | Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts |
| title_full | Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts |
| title_fullStr | Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts |
| title_full_unstemmed | Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts |
| title_short | Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts |
| title_sort | sous vide cookery foodservice application for larger less tender cuts |
| topic | AN320 |
| url | https://journals.flvc.org/edis/article/view/132453 |
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