Garen Maskal Talks Sous Vide

Chef Talk

 

Garen Maskal is a great chef and one of the partners behind Black Toro in Glen Waverley, Sezar in Melbourne, and most recently Shukah in Windsor. Garen first saw sous vide cooking whilst working as sous chef for Teage Ezard in 2011 when he had the opportunity to visit The Star, Black by Ezard steak restaurant in Sydney. Many of the Steaks were pre-cooked using sous vide to achieve the perfect “doneness” before being finished on the open grill. On returning to Ezard in Melbourne, sous vide was introduced and Garen became a master.

We asked Garen a few questions about the benefits of sous vide cooking and how he uses it in his kitchens…

What gear do you use at your restaurants?

We use Henkelman Jumbo 35 vacuum machines at Black Toro and Shuka and an old Oved VM-12 we inherited when we purchased Sezar (formally St. Peters Seafood restaurant) which Sous Vide Australia restored for us. We use Polyscience Chef Series circulators on Custom Cambro tanks at all three venues.

 

 

Why sous vide?

All three restaurants have small kitchens, with Black Toro managing up to three seatings a day. We run a tight ship, and all our chefs are well trained at our venues, but with the organisation of cooking many items sous vide, it allows us to serve consistent, quality controlled produce at a fast pace. We also use sous vide machines to cook overnight or for extended periods of time, which makes us feel like someone is working 24 hours a day and helping us meet such high demand.

 

Your restaurants have such a diverse cuisine. Is sous vide a “one size fits all” solution?

I find sous vide suitable for many different purposes without compromising quality and flavour when used correctly. At Toro we cook Hispanic food which sous vide works perfectly for, as it caters well for slow cooked and pulled meats easily. At both Sezar and Shukah we cook modern Armenian food, and sous vide allows us to cook spiced vegetables, meats and seafood perfectly before finishing over charcoal and wood fired grills.

How has sous vide changed the way you cook?

Sous vide has definitely changed the way I approach cooking and menu writing for the better. As I can’t be across three venues at all times, simple instructions with our sous vide cooking allow food to be cooked consistently and perfectly every time. It’s opened the doors to doing things we might not have been able to achieve due to time constraints whether in prep or on the line.

 

 

Got a Question?

If you would like to find out more about how sous vide can change the way you cook, please get in touch with our friendly team by calling (03) 8560 6360 or email info@sousvideaustralia.com.

Henkelman Vacuum Machines. The Masterchef’s Choice!

When it comes to crunch time on MasterChef Australia, the dinky home vacuum sealer will make way for more reliable, high quality equipment. The Henkelman Vacuum Sealers are without question the MasterChef’s choice, and will make major appearances at the semi-final and final of the competition. Be sure to look out for them in the coming weeks!

Which brings us to our next point – if you are going to cook sous vide in any kind of serious way, whether for home, a restaurant, hotel or value adding in a butcher shop, a good vacuum packaging machine is the most crucial investment you can make.

Made in the Netherlands, and built to last a really long time, Henkelman Vacuum Machines are the best around when it comes to reliability and quality for price hands down. Here’s why…

Vacuum Pump Size Matters

When choosing a vacuum machine it is essential that it be built around a quality vacuum pump of a size that suits the chamber of the machine. Busch manufacture some of the most solid vacuum pumps in the world and have for many years proven extremely reliable. And you’ll find a Busch vacuum pump at the heart of every model in the Henkelman range.

Restaurants and Farmers Market Producers

We would recommend using the Henkelman Jumbo range, which comes in both a Jumbo 35cm and Jumbo 42cm seal bar size. They’re simple, hard working machines that provide an intuitive touch pad interface with ‘straightforward timer switching’ to control the length of the vacuum cycle and sealing. The 16 m3h vacuum pump is powerful enough to reduce your vacuum cycles to 15-25 seconds, allowing high volume consistent use in busy restaurant environments.

Best Buy Tip – Please be careful when selecting the right pump size. If it is under 12 m3h, it is not suitable even for the smallest restaurant.

Jumbo 35

Packaging and Presentation

If you package for presentation like cheeses or sliced meat, or if you are chasing a little more control over the whole process, the Boxer range with either ‘Digital Programmable Sensor Control’ (DPSC) or the even more ‘Advanced Control System’ (ACS) matched with a powerful 21m3h, is for you. The Boxer 42cm seal bar option comes standard with ACS control giving you 20 programmable options to control vacuum settings, seal time and soft air release. The ACS controller also has a USB interface which provides programming, software updates and printer control. The Boxer 52cm is our biggest bench top vacuum machine with twin 40cm seal bars – one on the left and one on the right. If volume is your key to success, the Digital control Boxer 52 is the way to go, where you are able to vacuum and seal multiple bags each time.

Boxer 42

Hotels, Large Butchers and Meatworks

Our Henkelman Marlin and Henkelman Polar vacuum packaging machines are a great choice and come with a large range of configuration options to suit your specific needs. The largest machine in our range boasts 6 meters of sealing bar with a 300 m3h pump in a swing over design.

Best Buy Tip – Sous Vide Australia offer a full range of factory options including custom seal bar placement, H2O sensors and gas flushing on the Boxer, Marlin and Polar ranges. Contact us to find out more.

Maintenance, Service and Repairs

There are a lot of vacuum packaging sealers on the market. But like your car, a machine that works hard also requires quarterly service and support. This is why you need to buy quality from a dealer that can support your investment.

Cleanliness and hygiene are the next most important features. Make sure your seal bars are wireless and that the chamber is easily cleaned. Spacing boards should not have screwed-on feet and avoid air bag raised seal bars as they are impossible to keep clean.

Sous vide van

Contact us Today

If you would like to find out more about our high quality Henkelman vacuum machines, please visit our website for product information. If you would like to make a specific product enquiry or ask for some advice please get in touch with our friendly team by calling (03) 8560 6360 or email info@sousvideaustralia.com

Polyscience Sous Vide Toolbox app has been updated!

You may have noticed that the Sous Vide Toolbox had stopped working with iOS 11.

We are pleased to inform you that an update for the PolyScience Sous Vide Toolbox is now available.


Feeling left out?

The PolyScience Sous Vide Toolbox is an amazing tool thatdemystifies the thermal conductivity of proteins. What does that mean? Well.. when cooking sous vide, proteins conduct heat in a way that is frankly not intuitive. A 1-inch thick beef steak reaches equilibrium with bath temperature in an hour and thirty nine minutes. Raising your cooking temperature a mere 1ºC cuts that cooking time down to an hour and seven minutes! The good news is that this behavior is both mathematically predictable and repeatable.


Confused? Don’t worry.
Let us guide you!

Get the toolbox

The staff you never knew you had

Almost every chef has had the same thoughts after a shift – “Did I ice the fish?” “Did I close the walk-in door securely?” “Will the prep team be in early enough to take the stock off?”… There are plenty of things that can go wrong overnight, especially when leaving a stock over a low flame. See how the Coronado Island Marriott Resort & Spa controls the chaos.

Never overdo the stock again

The Control Freak™ induction cooking system is the first of its kind to accurately measure, set and hold 220 cooking temperatures from 30°- 250°C. The unique real-time sensing system uses a through-glass sensor to directly measure surface temperature. Probe Control™ remote thermometer precisely controls the temperature of both water and fat-based liquids, meaning you’ll never overdo your chicken stock again.

The Intensity function gives incredible control over the heat up speed to the set temperature. A Create function stores frequently used custom temperature profiles for a simple one-touch recall.

Brought to you by Breville | Commercial coming together to bring great design and unparalleled precision to the culinary world.

Get yours today

Only the perfect eggs

There’s nothing quite like a breakfast rush. All of the diners want eggs cooked to their preferred doneness and aren’t afraid to send them back if they are over or undercooked. At the Coronado Island Marriott Resort & Spa, the most popular breakfast menu item is eggs Benedict. With a small window for error, a broken hollandaise or overheated poaching water can bring the line to a screeching halt.

The perfect poacher

The Control Freak™ induction cooking system is the first of its kind to accurately measure, set and hold 220 cooking temperatures from 30°- 250°C. The unique real-time sensing system uses a through-glass sensor to directly measure surface temperature. Probe Control™ remote thermometer precisely controls the temperature of both water and fat-based liquids. This gives you the perfect control for the perfect poached egg.

The Intensity function gives incredible control over the heat up speed to the set temperature. A Create function stores frequently used custom temperature profiles for a simple one-touch recall.

Brought to you by Breville | Commercial coming together to bring great design and unparalleled precision to the culinary world.

Get yours today

Anytime, anywhere

At large hotels and resorts, food may need to be served in a variety of settings from private dining rooms, conference rooms, lobbies, or even outdoors at any time of day. All of these locations bring their own challenges. See how the Coronado Island Marriott Resort & Spa uses the Control ºFreak to control the chaos of cooking outdoors.

Windproof

The Control Freak™ induction cooking system is the first of its kind to accurately measure, set and hold 220 cooking temperatures from 30°- 250°C. The induction system endures complete consistency, even in the harshest environments. The unique real-time sensing system uses a through-glass sensor to directly measure surface temperature. Probe Control™ remote thermometer precisely controls the temperature of both water and fat-based liquids.

The Intensity function gives incredible control over the heat up speed to the set temperature. A Create function stores frequently used custom temperature profiles for a simple one-touch recall.

Brought to you by Breville | Commercial coming together to bring great design and unparalleled precision to the culinary world.

Get yours today

Changes in the bar at Marriott Resort & Spa

To a bartender, misé en place is the back bone to their success. At large hotels and resorts, the bar is open all day long. See how the Coronado Island Marriott Resort & Spa uses the Control ºFreak to behind the bar to control the chaos.

The real deal.

The Control Freak™ induction cooking system is the first of its kind to accurately measure, set and hold 220 cooking temperatures from 30°- 250°C. The unique real-time sensing system uses a through-glass sensor to directly measure surface temperature. Probe Control™ remote thermometer precisely controls the temperature of both water and fat-based liquids.

The Intensity function gives incredible control over the heat up speed to the set temperature. A Create function stores frequently used custom temperature profiles for a simple one-touch recall.

Brought to you by Breville | Commercial – coming together to bring great design and unparalleled precision to the culinary world.

Get yours today.

Thrill your customers with GlassChill

The perfect cocktail bar set up requires more planning than you would think. Tools and equipment include measures, shakers, blenders, seives, pippettes, rotary evaporator, sonic homogenizer, smoking gun, JetChill, decanters and that is before you consider the required fridge space for ten different types of glassware, syrups, fruits for garnishes, juices and alcohols. Most cocktail bars are set up with a lack of fridge space to be as functional as a talented mixologist would like.

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Imagine if you didn’t need fridge space for glassware, imagine if you could chill your glassware to order…..


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Introducing the GlassChill

GlassChill

The GlassChill by JetChill rapidly chills any type of drinks glass below freezing. With a simple, single button operation, the GlassChill is quick, easy and safe to operate. At the push of a button the GlassChill will automatically inject super-cool CO2 into any drinks glass through its patented multi directional nozzle, giving the fastest complete -40C chilled glass on the market. Timed button operation leaves your hands free to continue preparing the drink whilst the glass is chilled  and assured safety that the unit can not accidentally release CO2 if the glass is not instantly removed.  The GlassChill creates fantastic theatre that will amaze your Customers and ensure they drink from ice cold, clean glasses every time.


The GlassChill can be used to chill and sanitize drinking glasses as well as small to medium bowls and liquid containers in either glass or food grade plastic.

Cold sanitation of glassware is crucial not only from a strictly hygienic point of view: the invisible residue that remains after washing may adulterate the taste and odour of drinks, compromising the quality of the products served. The GlassChill takes just a few seconds to thoroughly sanitize the glass, leaving the product completely free of any unpleasant odours or aftertaste. Fridge tainted glassware is a thing of the past with GlassChill.

Make the GlassChill your own with glass engraving and company branding on request.

Features:

  • Lightweight & Portable
  • Automated Twin Charge
  • 15 second charge time
  • 4 CO2 jets for even distribution of glass chilling
  • Powerful LED lighting
  • Branding available on request – engraved glass and LED lid with company logo

GlassChill Demonstration

Click here to see GlassChill details and specifications

 

Is induction cooking really that much better?

Induction cooking has been around for a while now. It offers the extreme convenience of setting up a stove top… Read more

Induction cooking has been around for a while now. It offers the extreme convenience of setting up a stove top anywhere that there is a power point and a flat surface. Pastry chefs love them, popup kitchens rely on them, they have even made their way in to our home kitchens. But what do we really know about our induction plates and how they work?

induction top

Induction cook tops fall in to two categories: the first is the cheap under $500 units often purchased to just get a job done, no frills, just heat when and where it is needed. The second expensive class are sleek easy to clean and powerful. Unfortunately, with all of them, they just lack interface, they still treat heat as High, Medium or Low, relying on the chef to respond and control the cooking.

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Induction cook tops cheap or expensive have always shared similar flaws; overheating and shutting down, simplistic temperature control, a lack of power or a 15amp plug that doesn’t fit into a standard power point.


Although the concept of induction cooking is clearly genius, no one has ever really explored the potential that this cutting-edge technology should lead us to.


example-induction-cooking

Design has always been sleek with a focus on simplicity of cleaning. The elegant glass however has been one of the great setbacks of induct capabilities. Seamless heat proof glass is elegant and yes, it is very easy to keep clean, unfortunately in all our technological advances we have not been able to develop a temperature sensor that can judge the temperature with any accuracy through glass. Many of the induction cook tops on the market display temperatures, even though we know that they are not able to judge the temperature of the item to which they are applying heat. Early and cheaper induction plates told us the wattage of power being applied to the induction cook wear, like the gas concept of low, medium and high heat, more recent induction cook tops have attempted to insinuate temperature, but temperature of what? Is the cook top telling us the heat applied? For those that have used induction cooking you will be aware that no heat is applied, only magnetic waves that the cookware turn into heat through molecular vibration of the iron in the cookware. Most induction tops that display temperatures are just giving a different name to Low, Medium and High.

Breville realised the down fallings of induction technology several years ago, but how do you get over a hurdle that no one else has and why would anyone need to know the temperature of a pan to such accuracy? Breville were not just chasing accuracy but 1°C Accuracy. How and why? In the past sensors in induction cook wear were simply there to protect the device from overheating and self-destructing from its own cleverness. Sous vide cooking had achieved better than one degree accuracy, yet induction cooking with all its potential was still vastly inaccurate in controlling temperature. That was until Breville and Polyscience joined forces, intelligent design matched with years of precise temperature control. Design genius has ensued, if you can’t measure temperature through glass, drill a hole in it and set a multi-point temperature sensor against the cook ware being heated. If the greatest problem with induction is self-overheating, separate the control from the induction and independently cool both with variable intelligent fans.

Still the challenges ensued, if you know the temperature of the base of a pot of water, what temperature is the top of the pot? A separate probe to measure liquid at multiple points and software to intelligently interpreted and react to 1°C variation of temperature.

ControlFreak_Hero_1024x1024 (3)

Suddenly, the possibilities with induction design and control are now limitless. Programmability, loops, auto sequencing, cook and hold, cook and turn off, cook and repeat, all of this based now on either temperature or time. Do you know the exact temperature that batter caramelizes for the perfect pancake, have you ever melted butter and held it foaming and yellow for 2 hours? Did you know that you could?

Introducing the Breville/Polyscience Control°Freak, 1°C controlled induction cooking, beyond your imagination. If you thought, you knew how to cook this will blow your mind. Control is power, accuracy is exact control giving you as the chef control and consistency in your kitchen.


ControlFreak_Hero_1024x1024 (2)

The Control°Freak uses a standard power point, yet has intensity control layered with exact temperature accuracy to 1°C, programmable steps and USB updateability future proofing its sleek design. Made for commercial kitchens yet Brevilles design team have smoothed its commercial grunt to make it just as at home in your kitchen.

Control Freak Top

The Control Freak™ induction cooking system is the first of its kind to accurately measure, set and hold 220 cooking temperatures from 30°- 250°C. The unique real-time sensing system uses a through-glass sensor to directly measure surface temperature. Probe Control™ remote thermometer precisely controls the temperature of both water and fat-based liquids. The Intensity function gives incredible control over the heat up speed to the set temperature. A Create function stores frequently used custom temperature profiles for a simple one-touch recall.

Brought to you by Breville | PolyScience coming together to bring great design and unparalleled precision to the culinary world.

PERFORMANCE
Performance Range: 30ºC – 250ºC
Dual NTC Probe Resolution: 0ºC – 300ºC
Temperature Stability: ±1°C
Power Range: 100 – 2400 Watts
Electricity Rating: 240V ~ 50 Hz / 2400 W

OPERATION
Control Functionality: 220 Possible Holding Temperatures
Timer: 72 hr with “Repeat, Continue, Keep Warm and Stop Cooking” functions

Control Freak Front

Pre order your Control°Freak to today and set the accuracy of your kitchen.

Is it cooked yet? who would know

Sous Vide cooking………How does it work in practice? Sous vide has the distinct advantage over other methods of cookery in… Read more

Sous Vide cooking………How does it work in practice?

Sous vide has the distinct advantage over other methods of cookery in that recipes are temperature specific with a window of readiness in which it is safe to leave the food at the cooking temperature for as long as a few hours without significant change.in the final result. In practice this means that cooked items can be held at temperature during a service period until required.

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There are three ways that sous vide cooking is used, each with a different desired outcome.

Short cook

Short cook items include primal cuts, poultry, vegetables and eggs. These items are cooked below 64.5°C for 30min-2 hours, the exception is poultry leg meat on the bone which is cooked between 68-75°C for 1 ½ – 2 hours to cook out the blood in the joints and bones. Short cook items although they look fine will start to eat mushy if held more than three hours at temperature.

Cape grim with glazed veg 1

Continue reading “Is it cooked yet? who would know”