Sous vide cooking can save your restaurant time and money and allow you to create perfect results every time. Sous vide is a cooking technique that uses precise temperature control to deliver consistent results. Sous vide means ‘under vacuum’ in French. The food is vacuum-sealed in a plastic pouch and cooked in a water bath, usually at much lower temperatures and for longer periods than normally used for cooking. The result is food that is evenly cooked – the outside doesn’t over cook and the inside is at exactly the level of ‘doneness’ that you want. According to Grant Creative...
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