If you’re running a commercial kitchen in Australia, then you more than likely spend a considerable amount of time looking for an effective way to streamline all your cooking processes. This usually involves investing in a series of modern, technologically advanced kitchen appliances.
It also involves preparing food in advance, in the most effective ways possible. One of these methods involves commercial sous vide and has been popular in restaurant kitchens for years. What is sous vide, and what machinery is used to create this process? How will it benefit your kitchen? We answer all your questions about this revolutionary process.
What is the Sous Vide Cooking Method?
The French term, Sous vide, pronounced “soo veed”, translates to “under vacuum” and refers to a cooking technique where food is sealed in specialised, vacuum-sealed bags and cooked in a precise temperature-controlled water bath.
Sous vide is prepared at a low temperature, and this process ensures that food is cooked evenly. This results in tender, consistent, and flavourful food. This innovative cooking method is commonly used to create cook-chill processes and is excellent for creating extended shelf-life production.
Typically, commercial sous vide is perfect for cooking a wide range of foods. The most common of these include the following:
- Vegetables
- Meats (poultry, steak, and pork)
- Fish and seafood
- Eggs
- Sauces and desserts
Types of Machinery Used in the Sous Vide Process
Commercial sous vide can easily be done using several different components. These typically include the following:
- Cook-tanks: This typically refers to a container of heated water in which the vacuum-sealed cooking bags are placed.
- Pump-fill stations: The vacuum pouches used to prepare the meals are filled with this versatile piece of equipment. This is ideal for liquid or semi-liquid products such as sauces, soups, and stews and can handle both hot and cold temperatures.
- Vertical form fillers: This component offers adjustable bag sizes, which enable the machine to form, fill, and seal the food bags as they are prepared for cooking.
Many Positives to Adopting this Cooking Method
There are many essential benefits to using the sous vide cooking method in your commercial space. Our team of food prep experts have compiled a list of these benefits that highlight why you a sous vide machine will be a huge investment to your kitchen.
Allows for Precise Temperature Control
One of the key aspects to providing consistent food with every meal service involves cooking your ingredients at a consistent temperature. Fortunately, the sous vide water bath utilises a precise temperature, which takes all the guesswork out of your cooking.
This feature is especially useful for achieving perfect results for meats such as steaks that can be prepared on several different levels of doneness. Preparing each dish at the precise temperature every time will ensure consistency every time.
Eliminates Over and Under-Cooking
Consistent cooking temperatures ensure that you eliminate any over- and undercooking, which can happen when food is prepared at varying temperatures. Another significant plus here is that food is prepared in a specialised vacuum-sealed bag, which reduces the risk of bacterial growth.
Offers Versatility for Your Diverse Menu
If you offer your customers a diverse menu with a wide range of dishes, then you know how challenging and time-consuming it can be to create several dishes at once. You can eliminate the stress of this by opting for a sous vide machine for many of your dishes.
Fortunately, modern sous vide machines aren’t limited to the basic meat and vegetable dishes. You will easily be able to cook a variety of foods such as eggs, sauces, stews, and soups and can even prepare complex dessert options such as bread pudding and crème brûlée.
Sous Vide Improves Overall Nutrient Retention
Quality food shouldn’t only be prepared consistently, but should also be healthy and nutritious. This is usually achieved by cooking food slowly for longer periods. This reduces the likelihood of nutrients being lost in a high-heat cooking process.
Since sous vide is a slower, more rounded cooking method, more nutrients are preserved. This ensures that your meals are healthier and more nutritious.
Eliminates Potential Food Waste
Traditional cooking methods, such as frying and grilling meats, can cause the food to lose a considerable amount of volume as a result of moisture loss. This causes the food to dry out and may also seem like less than what you’re advertising.
With sous vide, there’s much less (or even no) drying out, depending on what you’re preparing. Having less food that cooks away means there’s less wastage, and you’ll also be providing your customers the exact portion sizes advertised. This is especially crucial when you’re charging food such as steak by weight or size.
Final Thoughts
Opting to incorporate the sous vide cooking method in your commercial kitchen will see you reaping the benefits of a streamlined process. The most significant of these include precise temperature control, enhanced flavour, food safety, and a huge reduction in food wastage. With so many benefits on offer, the only question you should be asking yourself is why you haven’t opted for this nifty machine already?
