Assessment Madness

Wowsers, it is only 2 more days until I finish up and hopefully become a certified Raw Chef

So having said that, today was spent mainly trying to get some more of my 3 course meal sorted out. It’s not so straight forward with raw food, when you have dehydration, fermentation and sometimes even sous vide prepartions to do. What is a sous vide you ask?

It’s this!

It is a piece of equipment used in plenty of commercial kitchens and I’ve even seen it make an appearance or two on Iron Chef America (I LOVE THAT SHOW!)

Here’s what Wikipedia have to say about it.

Sous-vide (pronounced /suːˈviːd/), French for “under vacuum”,  is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period at relatively low temperatures. Food is cooked for a long time, sometimes well over 24 hours. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F).

Of course at 105degrees to ensure it doesn’t go above the optimum temperature for live food, we keep it at around 115degrees

Don’t forget you only have 3 more days left if you want to purchase my instructor, Russell James’ recipe books or home study program at discounted prices for his birthday celebration HERE. The discounted prices close on Friday at midnight GMT.

Also just for a bit of fun, I’d thought I’d include a poll for what you would like to see on the blog post my culinary school training in a few days time. Go on, give me some feedback. See you tomorrow.