Today we’re going to talk about one of the most interesting benefits that sous vide brings to your business, which is standardizing the end result of your dishes.
It’s quite common for you to go to a restaurant you like and come back a while later to find that your favorite dish isn’t the same as it was the previous time. There are several reasons for this, since traditional cooking depends on several factors, making it more sensitive, such as the chef who is going to prepare the dish, the rush in the kitchen at the time of ordering, among others.
The sous vide technique literally solves this problem and we’ll explain why.
We must understand that sous vide is a process based on two pillars: time and temperature. For each type of product (e.g. chicken breast, tenderloin, rump steak, beet, pork belly, etc.) these two pieces of information will arrive at a final result, and this final result is timeless: regardless of whether you prepare it today or six months from now, you will always arrive at the same result.
Another characteristic of this technique is that it cooks the product evenly and thus allows you to precisely control the cooking point, achieving a homogeneous end result.
While the temperature pillar defines the final cooking point, the time pillar defines how long it will take for both the center of the meat and the outer parts to reach the predefined temperature.
So, for example, if you choose a temperature of XºC for Y minutes for a piece of rump, at the end of the Y minutes the whole piece must have reached XºC and been cooked evenly throughout. In this way, you can precisely define the cooking point: rare, well done or medium.
To help you, we have a table with times and temperatures, which can serve as a good basis for getting started with this technique. You can access it by clicking here.
Would you like to get in contact with Orved Brock to know more about our professional sous vide machines? Reach us via phone: +55 85 98793-6777, e-mail: vendas@orvedbrock.com.br or whatsapp.
