Sous vide is a cooking technique that uses precise, lower than traditional temperatures to cook vacuum-packed food in a bain-marie. We’ve talked about it a lot in our articles, and it’s gaining popularity in professional kitchens around the world.
Renowned restaurant chefs are adopting this technique not only for the consistency and quality of the results, but also for the operational efficiency it provides. We’ve developed this article to help you implement this technique on your menu.
Before discussing implementation strategies, let’s look at some of the benefits that sous vide can bring to your kitchen:
The first step is to purchase high-quality professional thermocirculators. These devices guarantee the precision required for the sous vide technique and also save money by optimizing energy consumption.
Do your research before buying, taking into account the capacity, durability and functionalities offered. Take a look at our TC Line of professional thermocirculators.
The success of sous vide depends on the technical knowledge of the kitchen team. Invest in training so that everyone understands not only how the equipment works, but also the principles behind this technique.
Some clients choose to integrate the sous vide technique gradually into their menu. Start with a few dishes that can benefit significantly from the technique, such as tough meats and fish. Test and adjust the recipes to ensure that the times and temperatures are perfect (check out our time and temperature table here). Gradually expand to other menu items.
Not only does sous vide make it possible to prepare dishes in idle times (as mentioned in the advantages), it is also a technique based on times and temperatures that vary depending on the type of product being cooked. For these two reasons, good product organization and logistics are important for the greatest efficiency in production/stock.
Separate your weekly production into different batches, where either the same products (and therefore the same times and temperatures) will be made in these batches, or different products that share the same cooking temperatures.
Food safety is crucial. Maintain strict control over cooking temperatures/times and the subsequent thermal shock to avoid the proliferation of microorganisms. Use labels to monitor the times and dates of vacuum-packed foods.
Inform your customers about adopting the sous vide technique. Highlight the benefits such as the superior quality and consistency of the dishes. Use attractive descriptions on the menu to emphasize the precision and care involved in the preparation process. For example, you could use a description that uses “slow-cooked to perfection”.
Constantly monitor the performance of sous vide in your kitchen. Collect feedback from customers and kitchen staff to make adjustments as necessary. The sous vide technique offers flexibility for experimenting and perfecting recipes.
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.
