Culinary Science
In addition, thanks to the vacuum package used, the transition of the nutritional value of the food to the cooking liquid is prevented. Since it is a special method, it has various advantages and disadvantages compared to traditional methods in its application. The aim of this study is to evaluate the sous vide technique and to examine the studies in the Turkish literature. For this purpose, a document review was conducted within the scope of qualitative research by scanning the sources in the Turkish literature. According to the findings, 33 studies on sous vide were found in the Turkish literature.
In these studies, fish and red meat were generally focused on, and in these products prepared using the sous vide method, factors such as cooking loss, sensory properties, microbiological properties and storage time were examined. In addition, in a study, the application of the sous vide method in food and beverage service businesses was investigated. The limitation of studies examining poultry meat, vegetables and sous vide method is a striking finding.
When this method, which is reported to be suitable in mass catering (organization) systems and thought to provide important conveniences in tourism enterprises, is evaluated in terms of Turkish food habits, it has been concluded that it has not yet been accepted. In addition, Culinary Science it has been concluded that Turkish studies are limited compared to foreign literature, and various suggestions have been presented to the sector and academia.
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Cooking is the process of creating physical and chemical changes in food by applying heat to food. Some of these changes happen quickly, while others happen slowly. In order for changes to occur slowly, the cooking temperature must be kept at a certain level. However, since it is very difficult to keep the temperature constant in traditional cooking methods, these changes often occur quickly. The sous vide method allows precise temperature control to produce both fast and slow changes (Baldwin, 2012).
Today, individuals focus on healthy and nutritious cooking methods that can preserve the original taste of the food at the maximum level (Nieva-Echevarria, Manzanos, Goicoechea & Guillen, 2017). The sous vide technique provides several advantages compared to traditional techniques, both because it preserves the original taste of the food and is a healthy cooking technique (Creed, 1995). Cooks widely use the sous vide method as it provides a long shelf life by improving the sensory properties of the product compared to traditional techniques (Roldan, Antequera, Martin, Mayoral & Ruiz, 2015).
As a result of the researches, it has been determined that cooking food in vacuumed packages is not a new practice, and that the food was cooked by wrapping it in paper with a method called “en papillote” in ancient times. This method is similar to the sous vide method in terms of packaging (Tansey & Gormley, 2005). The commercial use of the technique started in France in the 1970s and is widely used today. Although it is not a very new method and it is widely used, it has been determined that the studies in the Turkish literature in the field of sous vide are limited in number compared to the studies in the foreign literature. In this study, the sous vide method is conceptually (its features, application methods, positive and negative aspects, usage areas, etc.).
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