Thursday 16 September 2010

Lambshank Redemption?

Fresh from the bag

I can't seem to escape the term sous-vide at the moment and I have to admit, I'm a little disturbed. Sous-vide means 'under vacuum' and this term is used to define a cooking method that extends the shelf-life of food by cooking it for a long period of time (sometimes longer than 24 hours), under-water in vacuum sealed bags at low temperatures, usually around 60 degrees celcius. It's the removal of oxygen and bacteria from the process which allows for the extended shelf-life. BUT. Contamination can indeed occur in the form of botulinum toxin poisoning. Yikes. Okay, so it's not fool-proof.

I had a meeting recently with a company who are pioneering sous-vide in South Africa and I couldn't quite wrap my head around it all. I mean sure, scientifically speaking it makes sense, but I don't know if I'll ever be comforatble with buying meat and other food with ridonculously long shelf-lives. You'll be amazed at how many big South African restaurant brands serve sous-vide food, including items like curry and lambshank. Yes, there's a restaurant you've been to that serves sous-vide lambshank. I'm not sure if I'm freaked out more by the shelf-life of the product I'm consuming, or the inability of restaurants to produce these items themselves. Apparently Heston Blumenthal himself is a sucker for sous-vide. Well I'll be...

Okay, now this is the meaty part. Currently South African sous-vide food producers manufacture a product that must be chilled and has a 6 month shelf life. Technology is about to be launched enabling storage at ambient temperature for a year. Yes, that means your whole roast chicken can kick back in the pantry alongside your couscous and curry-powder for 12 months before it starts to botox itself.

How do you feel about being served meat at a restaurant that's been sitting on an ambient shelf for 9 months? Or am I the only dinosaur who feels this is weird? I'd love to know. Oh, and check out these awesome anti-theft lunch bags I found amidst my research (here), perfect to dissuade klepto-colleagues.

brandslut xoxo

2 comments:

  1. Agree with you, that's just not right! Can't imagine any nutrients remain in the food after so long either

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  2. I saw an episode of Ramsay's Kitchen Nightmares where a restaurant served him a lambshank that had a shelf life of a year with no refrigeration needed, even though they advertised as using only fresh ingredients.

    Not surprisingly he was upset and refused to eat it, though if it was me I'd have to venture a bite just to see how different it tasted. Wouldn't eat the whole thing though, that's just scary.

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