Other Cookery Methods

Advances in technology are continually affecting the way food is cooked. It is important to keep up to date with new equipment that is designed to make your job easier. For example, combination ovens allow you to use the same piece of equipment for more than 1 cookery method and can be programmed for exact temperatures and cooking times. Microwaves and sous-vide cookers are 2 examples of modern technology that has altered commercial cookery.

Microwave Cookery

The invention of microwave cookery has revolutionised home cooking. Although microwaves are not usually used as the primary cookery method in a commercial situation, they are often used to reheat items for service. We have not provided menu examples, however it is important to understand the principles and applications of microwave cookery.

In microwave cookery, electricity is converted into microwave energy. When the microwaves penetrate a food item, it heats up. Microwaves penetrate the surface of food to a depth of ~ 2-3cm. The heat is then conducted outwards in a random pattern, resulting in uneven cooking of the food.

Some microwaves have turntables, stirrers or distributors, so that the microwaves are not concentrated on 1 area. This helps to make the cooking more even. Microwave cookery shortens cooking times by up to 3 times that of conventional cookery, so it is important to pay close attention to cooking times and techniques.

Note: Microwave cookery helps retain the vitamins and colour in food. Microwaves heat the food, not the kitchen!

Some microwaves, referred to as convection microwaves, also have browning elements. This allows more variety in the use of the oven.

Microwave cookery hints:

Food should be prepared in uniform sizes
Liquids should be stirred at regular intervals to ensure even cooking
A cover such as cling wrap is usually used to prevent the food item drying out and to prevent food items splattering the inside of the microwave
You should undercook the food initially, check it, then finish it with short bursts to ensure the desired result is achieved
If the food needs to be stirred, turned or covered if being cooked by regular cookery methods, then the same usually applies for microwave cookery
Cooking times will vary slightly depending upon the microwave used (capacity/wattage), cooking dish and the size and density of the food item to be cooked

Food Items Suitable for Microwave Cookery

Protein

Meat - Reheating
Poultry - Reheating
Seafood - Reheating
Eggs - Scrambled Eggs

Farinaceous

Pasta - Reheating
Rice - Reheating

Dairy

Cream - Heating small amounts quickly
Milk - Heating small amounts quickly

Fruits and Vegetables

Fruit - Jam
Vegetables - Reheating

Microwaving Vegetables, Legumes and Fruit

The main use of a microwave within a commercial kitchen is for reheating of pre-cooked vegetables. A microwave can also be used to rescue you if your mise en place has been inadequate or additional customers have arrived. Fruit compote can be quickly warmed prior to serving it as an accompaniment.

Microwaving Farinaceous Items

Finished dishes can be quickly reheated using a microwave. Rice or couscous can be placed in a cup or ramekin, then covered with cling film with a hole in it to allow the steam to escape. Once heated, the cup or ramekin can be placed upside down on the presentation plate and lifted off to create an interesting shape. Finished pasta dishes such as lasagne can be cut into portions and reheated to order. This minimises waste, as you do not have to keep the whole tray in the bain-marie where it can dry out.

Microwaving Dairy Items

Dairy products can be quickly boiled in the microwave if small amounts are needed for a recipe. For example, when making bread roll dough, the milk has to be tepid. You can use a microwave to warm the milk, instead of waiting for a pot to heat and then needing to clean it up. Butter can be melted in a microwave, but make sure it doesn't burn.

Microwaving Protein Items

Cooked stews can be reheated to order. Take care, however, as the dish can dry out very quickly. Seafood can be reheated if it is part of a broth or sauce, but it too can dry out very quickly. Scrambled eggs can be quickly cooked to order and are light and fluffy due to the cooking process. This can be used as a healthy alternative as no butter or oil is required. Whole eggs should not be cooked in the microwave as they would explode and make a mess.

Sous-Vide

Sous-vide is a method of cookery invented in France in the 1970s. It involves placing a food item in a plastic bag, then removing all of the air in the bag to create a vacuum. The bag is then placed in a water bath and cooked under tightly regulated conditions. The food is normally cooked at ~60°C for an extended period of time. The heated water is carefully circulated to maintain a consistent temperature.

The benefits of sous-vide cookery are:

The final product is very similar in appearance and texture to the original item
Flavour and moisture are maintained in the food item
Discolouration from oxidation is prevented
Time and effort can be saved
Second class cuts of meat can be tenderised and then cooked using dry heat cookery methods

The major drawback is that because of the low cooking temperature (60°C is inside the danger zone), carefully controlled conditions are required. Although there is no oxygen present, some bacteria such as the potentially deadly Clostridium botulinumcan still grow.

Sous-vide can also be used to reheat pre-cooked items for large scale catering. For example, portions of vacuum-packed roast beef may be heated in the water bath, ready to be served. This reduces waste and helps keep your food costs down. Alternatively, sous-vide can be used for à la carte service. An individual portion of meat, seafood or vegetables can be placed with other ingredients inside a plastic bag, vacuum packed and then cooked to order in the convection oven or sous-vide cooker at ~85°C.

Sous-vide has been a popular cookery method in Australia's top restaurants since the early 1990s. Tetsuya Wakuda's signature confit of ocean trout was inspired by the technique and sous vide has been used in many other top restaurants to cook a wide variety of dishes.

One benefit of sous vide is that it can be used to extract extra flavour and tenderness from cuts of meat that are traditionally thought of as second-class cuts. For example, cheap cuts such as brisket can be cooked at 65°C for many hours using sous vide, which allows the connective tissue to break down slowly. The meat can then be seared in a pan, which results in a very tender and flavoursome steak.

Food Items Suitable for Sous Vide Cookery

Protein

Meat - Brisket is slow cooked to tenderise and maintain flavour
Poultry - Dishes are combined with sauce and cooked in the water bath
Seafood - Dishes are combined with sauce and cooked in the water bath

Farinaceous

Rice - Reheating
Pasta - Reheating

Fruits and Vegetables

Fruit - Cooking in bag, e.g. compote
Vegetables - Cooking in bag, e.g. onions

Dairy

Cream - Farces containing cream

Equipment for Sous Vide Cookery

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