Side |
|
|
Opskrifter |
37 |
|
|
"""Live"" foods" |
167, 173 |
|
|
Adobo |
107 |
|
|
Airtight container |
59 |
|
|
Albumins |
91 |
|
|
Alterations, chemical |
99 |
|
|
Alterations, chemical, oxidation |
97 |
|
|
Alterations, Maillard reactions |
91 |
|
|
Alterations, molecular simplification |
101 |
|
|
Alterations, other |
101 |
|
|
Alterations, other, volume |
173 |
|
|
Alterations, physical |
99 |
|
|
Alterations, physiological |
101 |
|
|
Alterations, physiological, aroma |
99 |
|
|
Alterations, physiological, color |
101 |
|
|
Alterations, physiological, Consistency (texture) |
101 |
|
|
Alterations, physiological, consistency (texture) |
101 |
|
|
Alterations, physiological, flavor |
91 |
|
|
Alterations, related to composition |
236 |
|
|
Apples with green tea, coffee gelatin and ecualyptus ice cream |
101 |
|
|
Aroma |
173 |
|
|
Aromatize ingredients or produce aromas |
222 |
|
|
Artichokes with scallops, olivbe oil, ginger, soy and honey |
27 |
|
|
Atmospheres |
139 |
|
|
Autoclaves |
17 |
|
|
Bags |
19 |
|
|
Bags, cooking |
19, 33, 107 |
|
|
Bags, shrink |
15 |
|
|
Bags, storage |
137 |
|
|
Bain-maries |
240 |
|
|
Banana flambé with white chocolate-rum sorbet |
29 |
|
|
Bars |
37, 158, 160, 162 |
|
|
Biological hazards |
49 |
|
|
Blast coolers |
177 |
|
|
Bleeding |
210 |
|
|
Breast of poulard with mango and black olives |
204 |
|
|
Breast of squab with juniper ice cream |
145 |
|
|
Brinning |
97 |
|
|
Caramelization of foods |
93 |
|
|
Carbohydrates |
23 |
|
|
Carbon dioxide |
238 |
|
|
Catalan crème brûlée with strawberry infusion |
93 |
|
|
Cellulose |
91 |
|
|
Chemical alterations |
173 |
|
|
Chemical properties, to benefit from |
139 |
|
|
Chips, temperature recording |
228 |
|
|
Clams with beby beans, citrus and warm bergamot mousseline |
37, 45, 49, 135, 149, 154, 155 |
|
|
Clostridium botulinum |
49 |
|
|
Cold |
47 |
|
|
Cold, effects of in different phases of production |
49 |
|
|
Cold, equipment |
49 |
|
|
Cold, fast cooling |
49 |
|
|
Cold, for manipulation |
49 |
|
|
Cold, for storage |
59, 95, 115 |
|
|
Collagen |
99 |
|
|
Color |
171 |
|
|
Complementary applications of sous-vide cuisine |
177 |
|
|
Complementary applications of sous-vide cuisine for bleeding or dehydration processes |
173 |
|
|
Complementary applications of sous-vide cuisine to benefit from chemical properties |
177 |
|
|
Complementary applications of sous-vide cuisine to isolate from moisture |
171 |
|
|
Complementary applications of sous-vide cuisine to make use of exerted pressure |
53 |
|
|
Confit |
167 |
|
|
Container |
17 |
|
|
Containers, types |
131 |
|
|
Cooking and cooling process, the |
137 |
|
|
Cooking thermoses |
49 |
|
|
Cooling baths |
169 |
|
|
Crème Anglaise |
167 |
|
|
Customizing our work process |
35, 37 |
|
|
Decompression |
53, 177 |
|
|
Dehydration |
145 |
|
|
Delivery of merchandise |
135 |
|
|
Direct burner |
171 |
|
|
Distribution method |
71 |
|
|
Double cooking |
85 |
|
|
Double cooking concept recipe: Foie gras with honey, citrus and vanilla-saffron infused milk |
53 |
|
|
Drying/dehydrating |
226 |
|
|
Duck with pears and pistachios terrine |
135 |
|
|
Equipment, cooking and thermometers |
49 |
|
|
Equipment, fast cooling |
49 |
|
|
Equipment, manipulation |
27 |
|
|
Equipment, sealing |
49 |
|
|
Equipment, storage |
53, 135 |
|
|
Escabeche |
43 |
|
|
Factors that alter foods |
92 |
|
|
Fats/lipids |
212 |
|
|
Filet mignon with Islay whiskey |
151 |
|
|
Fish |
101 |
|
|
Flavor |
208 |
|
|
Foie gras with amaretto, apricots and their seeds |
45 |
|
|
Food safety |
23 |
|
|
Gases |
30 |
|
|
Gases, adding of |
23 |
|
|
Gases, mixture of |
29 |
|
|
Gases, programmable system for injection of |
25 |
|
|
Gases, use of by ingredient type |
19, 23, 35 |
|
|
Gastrovac® system |
21, 35 |
|
|
Glass jars |
29 |
|
|
Gradual air re-entry |
188 |
|
|
Hake with hazelnuts, lemon, cilantro and grenache |
230 |
|
|
Hare in hot terrine with beet puree |
159, 161, 163 |
|
|
Hazard analysis and critical control points |
49 |
|
|
Heat |
57 |
|
|
Heat-pressure |
93 |
|
|
Heat, effects of |
147 |
|
|
Hot preparations |
202 |
|
|
Iberico Suckling pig confit and shollots caramelized with orange and clove |
63 |
|
|
Immediate consumption |
171 |
|
|
Ingredient management |
19, 21, 35 |
|
|
Jars |
95 |
|
|
Juiciness |
39,149 |
|
|
Labeling |
35 |
|
|
Liquids, cold |
35 |
|
|
Liquids, sealing |
206 |
|
|
Loin of lamb with liqorice |
61 |
|
|
Long cooking times, indirect cooking |
173 |
|
|
Maceration |
198 |
|
|
Mackareæ served warm in mild citrus escabeche |
97 |
|
|
Maillard reactions |
51 |
|
|
MAP |
53,173 |
|
|
Marinades |
113 |
|
|
Measuring with a temperature probe |
152 |
|
|
Meats |
57 |
|
|
Microorganisms |
29 |
|
|
Microprocessor |
131 |
|
|
Mise en place |
51 |
|
|
Modified Atmosphere Packaging |
59, 177 |
|
|
Moisture |
19, 21 |
|
|
Molded containers |
192 |
|
|
Monkfish with Romesco breadcrumbs, garlic emulsion and green almonds |
23 |
|
|
Nitrogen |
93 |
|
|
Nutrients |
133 |
|
|
Oils and fats |
165 |
|
|
Organizational benefits of sous-vide cuisine |
167 |
|
|
Organizational benefits of sous-vide cuisine as a container |
171 |
|
|
Organizational benefits of sous-vide cuisine as a method of distribution and improvement of ingredient management |
167 |
|
|
Organizational benefits of sous-vide cuisine to customize our work process |
167 |
|
|
Organizational benefits of sous-vide cuisine to prepare large quantities for storage |
135 |
|
|
Ovens, convection-steam and steam at low temperatures |
99 |
|
|
Oxidation |
23 |
|
|
Oxygen |
107 |
|
|
Oxygen-free atmosphere |
51 |
|
|
Packaging, Modified Atmosphere |
67, 131 |
|
|
Pasteurization of foods |
43 |
|
|
pH |
173 |
|
|
Physical alterations |
99 |
|
|
Physiological alterations |
53 |
|
|
Pickling |
214 |
|
|
Pork jol breaded with green peppercorn sanfaina |
167 |
|
|
Preparing large quantities for storage |
171 |
|
|
Presses |
37, 171 |
|
|
Pressure |
109 |
|
|
Pressure effect |
109 |
|
|
Pressure, cooking sous-vide with the effect of |
109 |
|
|
Pressure, cooking sous-vide without the effect of |
145 |
|
|
Pretreatment |
145 |
|
|
Pretreatment, cold |
147 |
|
|
Pretreatment, hot |
91, 93 |
|
|
Proteins |
115 |
|
|
Proteins, myofibrillar |
57,149 |
|
|
Rapid cooling |
49 |
|
|
Rapid cooling, equipment |
29 |
|
|
Rapid cooling, programmable system for intensity of |
113 |
|
|
Rapid cooling, time for |
178 |
|
|
Recipes |
175 |
|
|
Recipes: Chocolate candies with green tea |
81 |
|
|
Recipes: concept recipe for direct cooking: Warm cod with spinach ldiazabal cream, pine nuts and Pedro Ximenez reduction |
85 |
|
|
Recipes: concept recipe for double-cooking: Foie gras with honey, citrus and vanilla-saffron infused milk |
75 |
|
|
Recipes: concept recipe for indirect cooking: Suckling lamb shoulder with ewe's milk |
49 |
|
|
Refrigeration chambers |
67 |
|
|
Regeneration |
149 |
|
|
Regeneration of ingredients that must be served hot |
57 |
|
|
Reheating |
105 |
|
|
Roast beef, comparison of cooking |
135,137 |
|
|
Roner |
196 |
|
|
Sea bass lightly smoked with kefir |
19, 29, 31 |
|
|
Sealing |
33 |
|
|
Sealing in longer bags |
35 |
|
|
Sealing liquids |
37 |
|
|
Sealing recommendations |
35 |
|
|
Sealing with the Gastrovac® system |
29 |
|
|
Sealing, programmable system for intensity of |
33 |
|
|
Shrinking shrink bags |
194 |
|
|
Skate with pineapple and fennel |
190 |
|
|
Smoked salmonserved warm with apple and vanilla oil |
53 |
|
|
Smoking |
115 |
|
|
Soft ingredients |
19, 55,147 |
|
|
Sous-vide cooking |
55 |
|
|
Sous-vide cooking characteristics |
55, 63, 69 |
|
|
Sous-vide cooking direct |
69 |
|
|
Sous-vide cooking direct basic values |
69 |
|
|
Sous-vide cooking direct characteristics |
81 |
|
|
Sous-vide cooking direct concept recipe: Warm cod with spinach, Idiazabal cream pine nuts and Pedro Ximénez reduction |
121, 123 |
|
|
Sous-vide cooking direct cooking temperatures (Table 9, 10, 11) |
55, 59, 61, 65 |
|
|
Sous-vide cooking direct indirect |
65 |
|
|
Sous-vide cooking direct indirect basic values |
65 |
|
|
Sous-vide cooking direct indirect characteristics |
67 |
|
|
Sous-vide cooking direct indirect combined cooking |
75 |
|
|
Sous-vide cooking direct indirect concept recipe: Suckling lamb shoulder with ewe's milk |
125, 127, 129 |
|
|
Sous-vide cooking direct indirect cooking temperatures (Table 12, 13, 14) |
67 |
|
|
Sous-vide cooking direct indirect pasteurization |
69 |
|
|
Sous-vide cooking direct indirect regeneration |
77 |
|
|
Sous-vide cooking direct indirect requirements |
69 |
|
|
Sous-vide cooking direct requirements |
135 |
|
|
Sous-vide cooking equipment |
57 |
|
|
Sous-vide cooking requirements |
107 |
|
|
Sous-vide cooking technical fundamentals |
133 |
|
|
Sous-vide cooking with or without dominant liquids |
57 |
|
|
Sous-vide cooking, advantages |
15 |
|
|
Sous-vide cooking, basic definition |
141 |
|
|
Sous-vide cuisine |
17, 41 |
|
|
Sous-vide storage |
43 |
|
|
Sous-vide storage basic rules |
49 |
|
|
Sous-vide storage equipment |
41 |
|
|
Sous-vide storage shelf life of foods |
171 |
|
|
Specific shape, giving a product |
216 |
|
|
Squab with roses and strawberries |
232 |
|
|
Squid pamentier |
143 |
|
|
Stages in the sous-vide work process |
149 |
|
|
Storage of foods cooked sous-vide |
47 |
|
|
Temperature and vacuum storage |
69, 125, 127, 129 |
|
|
Temperature for direct cooking, cooking (exterior) |
117 |
|
|
Temperature, comparison of |
111 |
|
|
Temperature, excessive |
125 |
|
|
Temperature, factors that determine time/temperature values |
121, 123, 125,127,129 |
|
|
Temperature, for cooking specific ingredients |
67 |
|
|
Temperature, serving |
109, 121, 123 |
|
|
Temperature, time/temperature relationship |
69, 125, 127, 129 |
|
|
Temperatures for direct cooking at the center of ingredients |
65,121,123 |
|
|
Temperatures for indirect cooking at the center of ingredients |
65,121,123 |
|
|
Temperatures for indirect cooking, cooking temperature (exterior) |
95 |
|
|
Tenderness |
220 |
|
|
Terrine of foie gras and quince |
224 |
|
|
Terrine of sardines and piquillo peppersm black olive caramel, spring onion vinaigrette |
171 |
|
|
Terrines |
101 |
|
|
Texture |
139 |
|
|
Thermometers |
139 |
|
|
Thermometers, cooking |
139 |
|
|
Thermometers, for cold-storage and freezer control |
139 |
|
|
Thermometers, infrared |
35 |
|
|
Thermosealer |
113 |
|
|
Time, cooling |
115 |
|
|
Time, factors that determine time/temperature values |
109 |
|
|
Time, time/temperature relationship |
115 |
|
|
Tough ingredients |
242 |
|
|
Trésor |
29 |
|
|
Vacuometer |
27 |
|
|
Vacuum chamber |
27 |
|
|
Vacuum pump |
15 |
|
|
Vacuum sealing |
27 |
|
|
Vacuum sealing, equipment |
33, 109 |
|
|
Vacuum sealing, in shrink bags |
29 |
|
|
Vacuum sealing, method |
145 |
|
|
Vacuum sealing, of an ingredient |
31 |
|
|
Vacuum, leaving some residual |
31 |
|
|
Vacuum, maximum |
155, 157 |
|
|
Vegetables |
135 |
|
|
Vinaigrette |
93 |
|
|
Vitamins |
101 |
|
|
Volume |
95 |
|
|
Water |