Journal

Journal advanced
advanced cooking
cooking
Valentina Azuero Durán

Technique What is it about? History How did we implement it? Pictures

Temperatures
The temperatures used in sous Sous vide Sous vide is French for “under vacuum”
vide cooking are always below and sous vide cooking is defined as “raw
87°C to 93°C wich is the materials or raw materials with
temperature of simmering water intermediate foods that are cooked
under controlled conditions of
temperature and time inside heat-stable
Time vacuumized pouches” (Schellekens, 1996).
Depends on the type of prduct to cook
Tough Cuts take longer, for the collagen to
melt and become tender (from 18 to 72 Canning and Canning is an important, safe method of
hours) preserves food preservation if practiced properly.
Fish take less time. The collagen in fish The canning process involves placing
melts at lower temperatures. foods in jars and heating them to a
temperature that destroys
microorganisms that could be a health
hazard or cause the food to spoil.
Canning also inactivates enzymes that
could cause the food to spoil. Air is driven
from the jar during heating, and as it
cools, a vacuum seal is formed.
The discovery and application of vacuum
cooking technology (cuisson sous vide)
originated in France in the mid-1970s. It is
attributed to George Pralús, "a chef who,
by applying this method, managed to
reduce the losses that occurred during
cooking. cooking foie gras from 40% to
only 5%"
The history of canning begins with
Nicolas Appert, around 1795, he began to
place food in a hermetically sealed glass
jar and boil it for a certain period. In this
way, as Pasteur would discover in 1860,
microorganisms were killed, after which
the food was preserved in perfect
condition and with all its flavor.
In this class we made vegetables in
sous vide such as ASPARAGUS
SOUSVIDE, CARROTSOUSVIDE
and POTATO PURESOUSVIDE,,
also we made STRIP LOIN SOUS
VIDE and SALMON SOUS VIDE IN
TWO TEMPERATURES
Most important step in canning
In this class we made some canning
products like MANGO CHUTNEY and , Sterilization in Bogota
BLACKCURRANT AND STAWBERRY 100 in water or Steam Combi Oven for
JAM , in the other hand we made some 15-30 min
preserves or pickled products such as After sterilization, let the jars cool
tuna preserve and pickles down, so the vacuum seals the lids

Bacterial
Fermentation Fermentation is a process in which The process of fermentation was Wild fermentation
Lactic acid bacteria: In this class we made some Happens by bacteria present in food
sugars are used to generate energy for discovered by Louis Pasteur, who
sauerkraut, yogurt productsthat need an specific time to without the need to incorporate them
living cells. Besides, this energy is described it as la vie sans l'air (life
Acetic acid bacteria: madurate and fermentate like KIMCHI,
obtained without the need of O2, since it without air). Typical fermentation is Started fermentation
kombucha, vinegar BANANA AND COFFEE T’EJ,
uses an anaerobic pathway, it carried out by yeasts. It is used for more Added cultures to speed up a
Fungi represents an alternative way to obtain than 10000 years SAUERKRAUT, LACTO FERMENTED
proccess or a stronger one
Saccharomyces cerevisiae: energy! Fermenting microorganisms and PURPLE ONIONS, PINEAPPLE VINEGAR
bread, beer, wine their by-products define the and SWEET CHILLI FERMENTED SAUCE
Scoby fermentation
Aspergillus oryzae: myso, soy fermentation type. Symbiotic community of bacteria and
sauce, some types of sake yest
Cheese making The Dairy Group includes milk, yogurt, Cheese has been made for more than
In this class we made FRESH
cheese, lactose-free milk and fortified 4,000 years, though its exact origins are
CREESE (CUAJADA), RICOTTA,
soy milk and yogurt. One of them is the a bit fuzzy. The story goes that a man
Proccess STRING CHEESE and SOUS VIDE
cheese, natural cheese is made with milk, once put milk in a pouch made from a
YOGURT
1. Weigh the milk and filter it salt, a “good bacteria,” and an enzyme sheep’s stomach. By the end of the day,
2. Weigh the vinegar which should be 2.5% of the total called rennet. as a result of being out in the sun and the
weight of the milk materials of the pouch, the milk had Vaccum machine
3. Dilute the rennet in a little bit of water (1 tablet is enough separated into curd (cheese) and whey It works by removing removing
for 50 liters of milk) the air from the container
4. In a saucepan, heat the milk mixed with the vinegar over It was invented by amanda jones
low heat until it reaches 32 degrees
Impregnations Vacuum impregnation is a non- Vacuum impregnation is a recently In this class we made some in 1873
destructive method of introducing a developed food processing technique impregnated fruits like
5. When it reaches the temperature, turn off the heat, add
solution with a specific composition to based on diffusion IMPREGNATION OF MANGA, PIÑA First you have to place the product in the bag and put it in the
the rennet and mix a little
the porous matrices of fruit and COLADA IMPREGNATION, vacuum chamber, with the opening on the solder strip and close it
6. Let rest for 15 minutes
vegetables. Mass transfer in this STRAWBERRIESIMPREGNATION The vacuum pump automatically begins to suck the air inside the
7. After the time has elapsed, make a grid with a knife and
process is a result of mechanically and an IMPREGNATED entire Vacuum Chamber. In this phase of the process, an
break the rennet by hand
induced differences in pressure. Vacuum WATERMELON "inflation" of the bag is usually noticed.
8. Let rest for another 15 minutes
impregnation makes it possible to fill Once the previously regulated vacuum has been reached, the
9. Pass the curdled milk through a cloth to separate the
large volumes of intercellular spaces in vacuum pump stops sucking, the machine begins to blow gas into
whey
tissues of fruit and vegetables, thus the Vacuum Chamber through the pipes, so the bag inflates again
10. Put on cloth and latex gloves, take a portion of rennet in
modifying physico-chemical properties since it has more pressure than the rest of the chamber.
a bowl, add boiling water and start spinning
and sensory attributes of products. also, Once the pre-set amount of gas has been introduced into the
11. Make little balls
improve texture, color, taste and aroma. chamber, the bag is sealed. It usually takes a few seconds for the
12. Reserve in cold water with ice
weld to cool and the bag closure to be fully secured.
In the final phase of the process, outside air is let back into the
chamber. At this moment there is the apparent paradox that the
References: "inflated" bag, is "squeezing"

Baldwin, D. E. (2012). Sous vide cooking: A review. International Journal of Gastronomy and Food Science, 1(1), 15-30.
Centro de Vigilancia Sanitaria Veterinaria (VISAVET) (2007) Nuevas Tecnologías Culinarias: El Proceso sous-vide o cocinado al vacío - Seguridad Alimentaria y alimentación, Seguridad Alimentaria y Alimentación - Centro de Vigilancia Sanitaria Veterinaria (VISAVET) U.C.M. Available at:
https://www.madrimasd.org/blogs/alimentacion/2007/11/12/78580#:~:text=El%20descubrimiento%20y%20aplicaci%C3%B3n%20de,a%20tan%20s%C3%B3lo%20un%205%25. (Accessed: February 18, 2023).
Schmutz, O.A.P., Schmutz, P. and Hoyle, E.H. (2020) Canning Foods at home, Home & Garden Information Center | Clemson University, South Carolina. Available at: https://hgic.clemson.edu/factsheet/canning-foods-at-
home/#:~:text=Canning%20is%20an%20important%2C%20safe,cause%20the%20food%20to%20spoil. (Accessed: February 18, 2023).
Alfonso López Actualizado a 30 de diciembre de 2019 · 14:55 · Lectura: et al. (2019) La Lata de conserva: Nace La Dieta Industrial, historia.nationalgeographic.com.es. Available at: https://historia.nationalgeographic.com.es/a/lata-conserva-nace-dieta-
industrial_11258#:~:text=Nicolas%20Appert%2C%20alrededor%20de%201795,y%20con%20todo%20su%20sabor. (Accessed: February 18, 2023).
Authors Kirstie Alice Goggin et al. (no date) Fermentation: Humanity's oldest biotechnological tool, Frontiers for Young Minds. Available at:
https://kids.frontiersin.org/articles/10.3389/frym.2021.568656#:~:text=Fermentation%20is%20a%20process%20in%20which%20sugars%20are%20used%20to,products%20define%20the%20fermentation%20type. (Accessed: February 18, 2023).
Fermentación (no date) EcuRed. Available at: https://www.ecured.cu/Fermentaci%C3%B3n (Accessed: February 18, 2023).
Lawler, M. et al. (no date) What is cheese? health benefits, risks, types, top sellers, more, EverydayHealth.com. Available at: https://www.everydayhealth.com/diet-nutrition/diet/cheese-health-benefits-risks-types-top-sellers-more/ (Accessed: February 18, 2023).
Panayampadan, A.S. et al. (2022) Vacuum impregnation process and its potential in modifying sensory, physicochemical and nutritive characteristics of food products - food engineering reviews, SpringerLink. Springer US. Available at: https://link.springer.com/article/10.1007/s12393-022-09312-4
(Accessed: February 18, 2023).
Radziejewska-Kubzdela, E., Biegańska-Marecik, R. and Kidoń, M. (2014) Applicability of vacuum impregnation to modify physico-chemical, sensory and nutritive characteristics of plant origin products--A Review, International journal of molecular sciences. U.S. National Library of Medicine. Available at:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4200760/ (Accessed: February 18, 2023).