Vacuum packing has been around for some time, i.e. frozen foods, freeze-dried foods, everything from soup to nuts. Many restaurants have been using this method in order to provide consistent recipes and availability of featured entrees at a moments notice.
But..... How many chefs are using the Sous Vie cooking method on a consistent basis??? Is it just catching on with many or is the "real thing," if you want to control your cost while maintaining consistency?
Also what about using the one portion of the process of "Cryovacking" guest’s left-overs? Might it be a way to maintain the quality of what they take home, while eliminating those ugly plastic boxes [which are not cheap, nor green]?
Who's doing both with much success/volume and what equipment appears to achieve the best results?
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