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Vacuum cooking and delayed catering using a cold link at air base 709 in Cognac.

Cuisson "sous vide" et restauration différée par liaison froide à la base aérienne 709 de Cognac.

Author(s) : LEBOEUF F.

Type of monograph: Doctoral thesis

Summary

After reviewing vacuum cooking and air-tight refrigerated storage, the article describes the cuisine of the non-commissioned officers mess at Cognac, designed to employ only vacuum technology. Storage times of vacuum-cooked dishes much longer than the 6 days originally authorised are necessary to insure the operation of the establishment. An experimental protocol is presented which allows for an appreciation of the bacteriological quality of the dishes during storage and a methodology based on the degree of pasteurization and the nature of the products (meat, vegetable, fish).

Details

  • Original title: Cuisson "sous vide" et restauration différée par liaison froide à la base aérienne 709 de Cognac.
  • Record ID : 1996-0383
  • Languages: French
  • Publication: France/France
  • Publication date: 1993
  • Source: Source: 118 p.; 22 ref.

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