Old Time Technique in the Spotlight: Sous-Vide
Although it's been around and in use since the late 1700's, sous-vide cooking is currently trending with tele-chefs and cooking celebrities alike. In its Americanized version, known as “boil-in-bag” and later the microwaveable steamable bag, it's all about convenience and bringing meals to the table quickly for our families.
The English translation of sous-vide is “under vacuum”. We've probably all owned, or at least considered purchasing a “seal-a-meal” type of system for packaging food for long-term storage. The idea being that fresh meat and produce portioned and sealed in plastic bags with the air removed, can then keep indefinitely in a freezer. In a commercial facility, zero food waste is imperative to a healthy bottom line.
The Pros of Sous-Vide
The sous-vide method uses a hot water bath as the heat source. With a pre-set temperature, the water will never be hotter than the selected temperature, and therefore, cannot burn or overcook. Packages go into the water and can stay in the temperature-controlled environment up to 48 hours, making large parties and special events requiring simultaneous mass service a snap. By eliminating burnt food and with pre-measured portion sizes, sous-vide seems like the perfect cooking method with obvious pros. But what about the cons?
The Downside of Sous-Vide
A crispy crust or darkened edge cannot be achieved through sous-vide. For brown, blackened or a crisp edge or crust, prepare your food prior to packaging and the subsequent hot-water bath. Alternatively, after the sous-vide bath, remove food from the plastic package and then sear, broil or bake to achieve the desired appearance or texture.
Your state's health code for food temperatures to ensure meat, fish, and poultry pose no danger to the public is another consideration. For example, state health codes caution pregnant women and children to avoid under-cooked meats (i.e., rare or medium-rare beef). Sous-vide water temperatures tend to maintain a temperature lower than many states require. Each state determines the proper temperature for the destruction of pathogens.
Sous-vide cooking is a convenient and easy way to serve food quickly and to many at the same time. In times of disaster relief, or even on a camping trip, this tried and true method of food preparation that regained popularity in the 1960's is here to stay.
If you're ready to try sous-vide, contact us today for the best available products for your commercial food service solutions.
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