Perfectly Cooked Every Time - Sous-Vide
Most people are intimidated by any cooking method that has a French name attached to it - it sounds so complicated. But sous-vide (pronounced: soo-veed) is one of the simplest and most economical cooking methods you will ever discover. Trust, once you try it, you will wonder how your restaurant ever survived without it!
The Sous-vide process
Tools:
- A vacuum sealer & vacuum sealer bags OR
- Ziplock bags (oversized)
- Your choice of herbs, spices, and marinades
- An oversized stockpot or vat
- A Sous-vide machine (and outlet)
- Your choice of meat(s)
Sous-vide requires vacuum-sealing the meat/herbs/marinades in an airtight bag and cooking it in a temperature-controlled “jacuzzi” water bath with a sous-vide machine that keeps the water circulating. This is low-key cooking that requires little energy or effort. Using a heated metal coil, sous vide machines heat the water to a pre-selected temperature and maintain that temperature throughout the cooking process. It means that you'll never have an overcooked piece of meat. Be warned - it is slow. (Example: A NY Strip may take 2 hours to cook using this method)
Once your NY strip has been cooked using sous-vide, your meat is infused with all the flavors of the spices and herbs. However, the meat will look pale and “unfinished”. (You can freeze the meats for use later). Now it needs some caramelizing, searing, charring or “crisping” to give it more eye-appeal.
Hot, Hot, Hot
Bring a cast-iron skillet to a ripping-hot 600 degrees; quickly sear the meat on all sides and edges to caramelize. Done and done!
Chefs could spend hours prepping individual prime rib steak; the sous-vide method ensures quicker turnaround, consistency in flavor and guarantees the perfect “doneness”.
Having vacuum-sealed, pre-cooked meats at your disposal cuts down on turn-around time, allowing the restaurant to turn more tables, driving profits to the bottom line. You can have sous-vide cooked steaks, fish, pork chops, or chicken stashed in the freezer, ensuring you will never “sell-out” of a restaurant favorite.
The Bottom Line
Sous-vide also improves your profit margin: it guarantees you won't overcook those expensive cuts of meat, leading to less waste. As an added bonus, it tenderizes some of the cheaper cuts. But souse-vide is not just for meats. Chefs have expanded the use of sous-vide to eggs, (runny yolks and perfectly-set whites. Sous-vide potato salad and tender vegetables are easily cooked and amazing.
Once you've cooked up a batch of sous-vide steaks, chicken and pork chops, you need top-shelf warming equipment to keep the foods at the right temp without cooking them further. Contact the experts at Thermodyne Foodservice Products, Inc. and learn about some of the best equipment available in today's market.
Posted in: Cooking Tips & Recipes