Aydın Gastronomy

Yazarlar: Meryem AKOĞLAN KOZAK KOZAK, Bilge BALTALI

Konular:Otelcilik, Konaklama, Spor ve Turizm

Anahtar Kelimeler:Cooking techniques,Sous vide,Vacuum cooking

Özet: Sous-vide is technique which is being used by food industry, hotel, restaurant and catering firms. This technique is identified with low heat long term cooking of foods in vacuum sealed packs. For this purpose, the way SV technique is planned how does the cooking process work. This subject is valuable to the ones related to gastronomy science, food and beverage institutions and cooks. In this study, sous-vide will be evaluated located in İstanbul. Study is constructed under the qualitative research design and the data is collected via face to face interviews with 30 cooks applying SV technique. Content analysis is used to analyze and interpret the data. As a result of this study, it is found that this cooking technique is used intensively in kitchens and there are differences within the applications of hotels, restaurants and catering businesses. It is specified that the related technique is improving cooks, triggers creativity and supportive for food manufacturing process and kitchen management. On the otherhand it is concluded that because of concerns about food safety and Turkish eating habits, this technique still has time to get used to. Some recommendations are developed for practitioners and consumers for introducing and setting a better understanding of this subject as well as determining food safety standarts.

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