Sous Vide (Bag Cooking)

Bag cooking, as we all know is nothing new, ‘Sous vide' meaning literally cooked under vacuum has been around for more than 30 years. Perhaps what is new is the degree of accuracy with which it can be achieved and the application it now has for smaller establishments. This advanced technology is mainly due to the inquisitive nature of Ferran Adrià and his ElBulli team. Critics of molecular cuisine should acknowledge the advancements in cooking techniques that have come from their laboratory. Not since Escoffier who was a genius when it came to inventing cooking tools have so many advanced tools been developed or modified. Ferran Adrià and his ElBulli team are driven to find solutions to achieve resolutions for the dishes of their imagination.

The Termostato Roner, and similar portable immersion pulsing thermostatically controlled heating apparatus have revolutionized cooking in most restaurants. A worldwide skills shortage, means with bag-cooking a restaurant can deliver a consistent standard for cooking with far fewer skills, but in combination with bag cooking there are many more advantages.

1. Maximum shelf life in premium condition.
2. Absolutely no weight loss during the cooking process.
3. The efficiency of the immersion heater to recoup temperature when another portion is put in allows for absolutely accurate cooking times.
4. In the instance of Australian Southern Rocklobster there is absolutely no wastage in the cooking process and each portion is perfectly cooked.
5. Lessens pan and oven work during service.
6. The same perfection is possible regardless if your restaurant is a tiny 30 seater or you are cooking for 600 plus - it is possible to achieve the same consistency.

AUSTRALIAN SOUTHERN ROCKLOBSTER and the bag..............
Cooking green tail portions

Non reactive stainless steel rings or silicon forms are essential. Adding butter, extra virgin olive oil, vegetable oil, sesame, salt and pepper and other cuisine style seasoning where appropriate is essential to maximize flavour. Remember the flavour is delicate, so with the exception of salt and pepper, under, rather than over season.

Step one -
Butterfly the tail end and fold it under so that the tail is a uniform thickness, season, add herbs or other seasonings and roll up tightly. Refrigerate for an hour to firm the roll. This step is not essential but does make the portions easier to cut and ensures proportional use of the tail.

Step two -
Weigh the tail and cut into portions. We use 75g (6 cm) for entrée and 120g (8 cm) for main course. Butter/oil the rings. Put a little butter/oil into the bag, put the ring in and drop the lobster into the ring and remove the plastic. Add a little more butter/oil and season top. We use a purpose built wooden stamp to compact the portions, but another mould will do equally as well. Press the portion together, bag and date.

Tips
• Because the green meat naturally compresses nicely if you are working with several lobsters at one time, weigh all the tails before rolling and even out the size variation.
• Other trials have shown that shelf life is lengthened when food service gloves are used to handle the lobster.

Step three -
the temperature of your water bath will govern cooking times. For mains we use 5 minutes at 76ºC and rest under lights for another 3 minutes. Entrées in 6cm rings, 5 minutes and rest under lights for another 3 minutes. Portions in china cups may take up to 20 minutes. Cooking times are straight from the fridge.

Cooking green leg and knuckle in bags
The green leg and knuckle meat will compact in exactly the same way as the tail. Therefore, for entrée lobster salads, we treat them in exactly the same way, except we don't roll them. Meaning we butter/oil and season the meat, weigh the portions and press them into the rings.

Since there is no moisture loss cooked lobster meat can be added to soups and pasta sauces and bagged but we find we get a better and fresher tasting result using green meat.
Recipes using bag cooked green lobster knuckle and leg meat - Australian Southern Rocklobster with eggplant, pea eggplant curry sauce, coconut milk rice and Salad of Australian Southern Rocklobster with sweet pickled ginger, watermelon, green mango and herbs and Australian Southern Rocklobster Tail with Organic Asparagus, Cuttlefish Ink Pasta and Lemon Beurre Blanc.

LINKS FOR THIS ARTICLE
COLD DISHES

Salad of Australian Southern Rocklobster with sweet pickled ginger, watermelon, green mango and herbs

HOT DISHES

Australian Southern Rocklobster with eggplant, pea eggplant curry sauce, coconut milk rice

Australian Southern Rocklobster Tail with Organic Asparagus, Cuttlefish Ink Pasta and Lemon Beurre Blanc.