This month as seen the opening of TASTE – a shop with all things culinary – we have aimed to source product that is new, innovative and creative, for both the Chef and home.   A little taste of Taste ware.

The shop is open Thursday, Friday  10am to 3pm, and Saturday 9am to 1pm (this week closing at 12noon so we can all cheer on the CATS !!!).    Extended opening times will happen as summer approaches and the shop can opened for Chefs to visit.

Sous Vide is gaining wide popularity with Chefs and home enthusiasts– following is some informative reading .  Whilst there are many options available for water baths, portable , and bench top units it is the new Sous Vide Professional Chef Series from Polyscience that is gaining popularity.

‘sous vide’ means under pressure

It is  a method of cooking food under pressure – ie. Food that has

been vacuumed,  and cooked at precise temperature in a circulatory water bath.

RELY – Culinary Technology proudly introduce –

Sous Vide PROFESSIONAL Chef Series – a new tool for the Chefs kitchen of efficient design, a small footprint and elegant in appearance.

Specific features of    Sous Vide PROFESSIONAL Chef Series include –

°       Large backlit display for easy reading

°       Compact unit

°       Precise temperature control to within 0.1°

°       Temperature readings available in Celsius or Fahrenheit

°       Control cooking liquid circulation level by easily adjustable pump pressure outlet

°       High-grade stainless steel heating coil and pump ensure lasting, trouble-free performance

°       Flexible – use in the kitchen or catering on location

°       Easy to read instructions

°       ‘Sous Vide Cooking’ Book

°       Protective Travel and Storage bag

°       DVD

Chefs have used scientific equipment to cook ‘sous vide,’ for some time now.

In 2010 Polyscience answered the call and designed the Sous Vide Professional, and in 2011 released the Sous Vide PROFESSIONAL Chef Series.

The design and functionality of this equipment has addressed all the requirements for the Chef – ie. ease of –

°       Use

°       Cleaning

°       Service

The process of sous vide cooking is gaining popularity within the industry.  This method offers the Chef the ability to prepare ahead, regenerate quickly and provide the time to ‘be more creative.’

A word from the manufacturer –

“No vision of tomorrow can be complete without considering the environment. As a global company, we realize everything we do has far-reaching impact. That is why our products are in accordance with RoHS guidelines to eliminate harmful substances like lead and cadmium. Through a consistent effort we’ve decreased energy consumption by 22% over the last two years alone, even though production has increased of thirty percent. Our products are designed to be energy efficient and environmentally-friendly as well. We gladly offer equipment recycling “

The Sous Vide PROFESSIONAL Chef Series fulfills the requirements in today’s busy kitchen by being a working tool that is precise in its temperature control, circulation, and ability to run 24 hours day.  The price point is acceptable and has received positive feedback from the industry and home enthusiast.

Achieve perfect, repeatable results every time

For more information on Sous Vide equipment please email

of****@**************om.au or call 03 93751447

The post All About Sous Vide And Rely News appeared first on Rely Services Australia.

Interesting Product information
NITRAL BOWL – this has been a slow mover in the market place, however we gleaned interesting information from Ryan at Tippling Club who uses a lot of nitrogen for his menu and cocktails. He has been using the nitral bowl for 2 years now, and has noticed a significant cost saving in nitrogen. He puts nitrogen into the bowl, allows the bowl to cool and nitrogen to dissipate, then tops up and uses the nitrogen for preparation of menu items, without having to continue to top up the bowl. Using the nitral bowl is a food safe method for nitrogen use where polystyrene boxes are not.

Sorry I am still learning the ropes with blogs, pictures and iPad ! So have not learnt how to upload the pics from iPad to blog yet – hopefully next writing might have achieved this if it can be done!
Dont forget the SOUS VIDE PROMOTION IS STILL AVAILABLE until send of this month.
Emails enquiries to of****@**************om.au

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NEW PRODUCT – GO VINO wine ‘glasses’   ideal for summer entertaining, catering, boating, camping or the caravan –

GoVino the go anywhere revolutionary wine ‘glass’ designed for ultimate enjoyment of fine wine or any beverage.  The unique ergonomic thumb notch  allows for wine swirling.   GoVino is shatterproof,  reusable and recycleable.

GLASS Available in white, red  and champagne flute.

Features and Benefits…

• Designed by a winemaker for the sole purpose of enjoying good quality  wine when traditional stemware is not available or practical.
• Will not impart taste or smell into the wine.
• Crystal clear design to reflect colour of wine.
• Designed for swirling to release the  aromatics
• 100% Shatterproof – Guaranteed !
• Logo printing available for corporate identity.

• 100% recycleable and made from a 100% renewable energy source.
• 100% Bisphenol-A ( BPA ) FREE ( most polycarbonates and acrylics contain BPA)
• Commercial dishwasher safe

Available in easy to carry 4 pack tote or bulk pack box of loose glasses

FOR THE CHEF  –   The ANTIGRIDDLE

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RELY will be attending the following shows and events  in 2012

11-13 MARCH    FINE FOOD BRISBANE Brisbane Exhibition and Convention Centre            STAND E18

17-19  MAY         NOOSA FOOD & WINE FESTIVAL – Equipment Suppliers

27-29 MAY          FOOD SERVICE AUSTRALIA  Royal Hall of Industries Moore Park                 STAND D12

1-3  JUNE             MELBOURNE GOOD FOOD & WINE                                                          STANDS  B 36 / C 50

17-19 JUNE         FINE FOOD NEW ZEALAND – ASB SHOWGROUNDS AUCKLAND                                   STAND H10

10-13 SEPT          FINE FOOD MELBOURNE  – Melbourne Exhibition & Convention Centre  STAND HE1

Preparation is in place for Brisbane FINE FOOD,  don’t forget to register and visit RELY we will be

exhibiting new technology  – SEE IN ACTION

PACOJET – creating pure textures

ROTAVAL – the distiller

GASTROVAC – the vacuum infuser cooker

WATER CIRCULATORS – see the great range available and make the right choice for your needs

VACUUM PACKAGING MACHINES – RELY launch BESSER VACUUM (Italy) in Australia

MY COOK – lemon curd in 20 minutes – start to finish!

ANTIGRIDDLE – instant freeze

There will be great specials on offer on all RELY equipment – offers available AT THE SHOW ONLY – don’t miss the chance to purchase.

Currently on special is SOUS VIDE PROFESSIONAL  $1100 INCL

The post Shows And Events 2012 appeared first on Rely Services Australia.

Ultrabag is ideal for preparing consommés, making stocks and in general, cooking large quantities of ingredients; in these processes it reduces the amount of water the cook needs to use and saves a great deal of time, since there is no need to strain or clarify consommés, fruit puree’s etc.

Available in sizes to for fine purees, large stocks and GN pans . Priced from $38

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When using traditional cooking methods, the food product must be heated at a higher temperature than the desired core temperature. For example, you may wish to roast a leg of lamb until it reaches 60 degrees Celsius throughout, but to do this you would need to cook the product in an oven which is heated to 180-200 degrees. This means the outside of the product, which is more exposed to the heat, will reach higher temperatures during cooking, resulting in a product which is less cooked internally than it is externally. Sous vide cooking resolves this issue as the food product is placed in a water bath which is set at a temperature equal to the desired core temperature of the product. The product cannot get any hotter than the temperature of the water it is being cooked in.

This can be especially useful when cooking a variety of foods. Vegetables and fruit can be cooked at a temperature lower than boiling point, allowing the risk of overcooking to be removed and their shape and firmness to be retained when eaten,  as the cell structure is not as readily denatured at lower temperatures. At the same time, when meat is cooked using sous vide, the collagen between the muscle fibre is broken down without the fibres becoming tough from overcooking. This allows for a more tender piece of meat which has not lost its moisture.

Sous vide is not just useful for cooking. It is an invaluable tool when reheating foods, especially for catering purposed. Foods such as curries and stews can be cooked in advance, chilled, then placed in vacuum bags for storage and reheating. A bag of food reheated to the desired serving temperature using sous vide will not lose any moisture in the reheating process and will not cook any further. This also means that the food can be held in the water bath until ready for service, removing issues with timing when large quantities of meals need to be served.

Despite the many advantages of sous vide cooking, there are some minor limitations. Steak and other meat will not develop the brown ‘crust’ which is often desired and will need to be sealed quickly in a hot pan after cooking in the water bath in order to achieve this.

When setting up your kitchen for sous vide cooking, you will require some new equipment. You can purchase a free standing bench top unit such as one from the Roner series which consists of a thermostat and bowl in the same device. These units, which come in two sizes, provide the water circulation and temperature stability needed for sous vide cooking and are made from stainless steel. Alternatively, there are a variety of portable thermal circulators available which provide the same temperature accuracy, but are able to be used with any heat resistant pot or container (size subject to the machines limitations). If you are interested in sous vide cooking, need any advice or information, or wish to purchase the necessary equipment for your kitchen, please contact us at Rely Culinary Technology.

Written by Kathryn Hill

The post Why Sous Vide? appeared first on Rely Services Australia.

Our range of vacuum machines and sous vide equipment is there on display, along with a prototype of the newPacojet which is to be released next year and the current model. We have the Rotoval up and running as well, and lots of other kitchen tools and toys for you to have a look at.

So if you would like to learn more about some of our fantastic products and get some expert information, come and see us at the Fine Food Australia Expo in Melbourne at stand HQ5!

We have great discounts on our entire range, so come along and see us before the deals run out!

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There are various factors which influence the effectiveness of freezing on food preservation. Air velocity, degree of contact between the food and cooling medium, packaging and product thickness can all play a part in the speed at which an item of food is frozen.

In the case of blast freezing, the air velocity plays a large part in increasing the speed when compared with conventional chest freezing. Slower freezing methods, such as chest freezing, create large ice crystals in food tissues which rupture cell membranes, causing loss of moisture once thawed. This is especially the case with fish, where the flesh is more fragile.

A chest freezer has no air velocity as it is considered to be a still air freezer. The chest freezer is a unit which keeps a chamber at a constant temperature well below the freezing point of water (typically -12 to -18°C) using vapour compression. When food is placed in the unit it slowly freezes as the temperature of the food lowers to that of the air inside the freezer unit.

Foods which would typically take around 12-24 hours to freeze in a traditional still air freezer can be frozen in around 4 hours in a blast freezer. In blast freezing, foods are placed in a unit then subjected to a series of cold air flows at speeds of around 10-15 metres per second, which bring the temperature of the foods to below -24°C, sometimes as low as -30°C or -45°C, quite rapidly.

Although both methods of freezing will preserve the food item by suspending microbial growth, rapid freezing methods, such as blast freezing, allow foods to reach temperatures which limit microbial growth sooner, while also having a better effect on maintaining the structural integrity of the food items. Faster freezing methods allow foods to be thawed to a state which are more like their initial fresh state.

Recently, at University, we conducted an experiment with fish fillets to assess the differences between blast and chest freezing. We froze some fish fillets in a blast freezer and some in chest freezer; then stored both sets of fillets in a chest for two weeks. The fillets were arranged on trays in different configurations – one to a tray, two to a tray (stacked on top of each other) and four to a tray (also stacked). Here’s a summary of what we found:

• As expected, the freezing time for the fish fillets was much slower in the chest freezer, especially for the fillets at the bottom of the stack of four.
• The freezing time for fillets in the blast freezer was faster and the freezing time was not significantly different for fillets frozen at the bottom of a stack.
• As the ice crystals formed during freezing were larger in the case of the chest freezer, there was greater deterioration of cells, causing greater amounts of fluid to be lost when thawed (% loss calculated).
• Further fluid was lost when baked, as a result of the deterioration in cell structure.
• The sensory properties of the fish, its flakiness, juiciness and chewiness, became less appealing as the freezing time increased. The fillet which had the longest freezing time, bottom of a stack of four in the chest freezer, was the most unappealing. It had lost the majority of its flakiness and moisture and had become very tough and chewy, taking a long time to be macerated enough to swallow.

It was concluded that blast freezing can be seen to be the better method of freezing when compared to still air chest freezing. The sensory properties were far less appealing in the case of the fish frozen in the chest freezer. The blast freezer would also allow for more fillets to be frozen simultaneously, as the difference in the sensory properties was less noticeable with increased fillets per tray, compared to that of the chest freezer fillets. It was also much quicker – increasing time efficiency.

These results do not just relate to fish. When considering freezing in the food industry, it is important to remember the final product and its effect on the consumer’s satisfaction. Foods frozen in a blast freezer will be closer to their fresh counterparts when defrosted, allowing for a better sensory experience when consumed.

Rely Services offer a range of machines from Irinox which will quickly chill or freeze foods. Irinox are leaders in blast chilling and freezing technology and their machines will allow you to be more efficient, productive and profitable in the kitchen, not to mention ensuring supreme levels of food quality and safety.

If you are interested in blast chilling or freezing technology, need any advice or information, or wish to purchase the necessary equipment for your kitchen, please contact us at Rely Culinary Technology.

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Enter – Ultrabag! The Ultrabag is manufactured in Australia from a heat resistant and flexible material and comes in either 100 or 200 microns, making it ideal for preparing consommés and stocks.

The fine mesh will remove more impurities than a traditional sieve allowing for better clarified stocks. When straining fruit and berry purees and nut milks, Ultrabag can remove more seeds and skin, allowing for a smoother overall product.

Because the material is flexible, it will fit in most containers and the heat resistant material will allow for use during cooking – simply place the Ultrabag in a pot of water with the ingredients for your stock inside the bag and when it’s finished cooking, simply lift the bag out of the pot.

It is strong enough to hold the weight of bones and other heavy food items and is easy to clean as it’s dishwasher safe.  It is also very durable and will get much use before needing to be replaced

There are a variety of sizes available in either 100 or 200 micron –

• 1.3 litre 10 cm bag, 100 micron – ideal for small quantities, fits well in to a jug or small pot
• 8 litre bag, 100 or 200 micron – this size fits well in larger pots and bowls and is ideal for medium quantities
• 50 litre stock pot bag, 200 micron – this bag is designed for use in large stock pots and can hold large quantities of food
• GN1/1 tray bag, 100 or 200 micron  – this bag is fitted with elastic around the edges, rather than handles, so it will fit over a GN1/1 tray

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