About the Sous Vide Method
Sous vide cookery is achieved by placing an item in a vacuum pouch, removing the air from the pouch using a chamber vacuum machine and then cooking the item inside the pouch for a predetermined time at a specific temperature. Sous vide cookery results in no loss of flavour and all nutrients remain sealed inside the cooked product. You will see no contamination from other flavours (like a fan oven would produce) and the process is always consistent.
These modern techniques use a sous vide waterbath to accurately cook the vacuum packed item at a very precise temperature. With meat for example, varying the cooking temperature by just 1˚C will result in a noticeable difference upon finish. The process is based upon the understanding of the molecular make-up of the product, and it is this understanding that Sous Vide Solutions gives to you and your team. By taking away and simplifying these technicalities for you, Sous Vide Solutions leave you with a simple and efficient step-by-step system, that is easy to understand and follow.
For example, meat reacts considerably to heat because of its make-up. Molecularly, meat is built up from the following temperature critical components: protein mass, collagen, fat and water. Different cuts of meat, thicknesses, weights and treatments (e.g. brining or marinating) will all play a mayor role in the temperature used in the quest for perfect cooking. In particular when cooking meat and fish using a waterbath, the process consistently achieves more moist, tenderised and perfectly cooked items when compared to conventional roasting and pan-frying. Added benefits include; holding products without spoiling or cooling during service time and never under-cooking / over-cooking, no over-resting of products. A Sous Vide Solutions set-up gives you enormous range and flexibility and takes care of any uncertainties.
Sous vide cooking is often referred to as “slow-cooking”. This is due to the much lower cooking temperatures used and therefore much longer cooking times are necessary. This can be a misleading and confusing notion. Following a system of ‘Cook-Chill-Regen’ will actually speed the ‘cooking’ time of a product in service enormously. The time from which an order is placed by a guest, to the time the finished plate leaves the kitchen is greatly reduced. The faster a guest is served and the higher quality of the dish, the more likely an increase in your customer satisfaction, as well as the obvious benefit of increasing your turnover of tables and hence improving capacity.
Sous vide is an absolute system that can be followed step-by-step, even by inexperienced cooks without the knowledge of how to cook to certain grades in the conventional manner of 'by-touch' (medium-rare for example). A sous vide system will give your finished menus and dishes great consistency no matter who is cooking and regardless of shift, enhancing your appeal to customers.
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