“Innovation distinguishes between a leader and a follower” – Steve Jobs

The concept of innovation should always be at the forefront of any restaurant owner’s mind. Whether this is through new payment options for customers, diverse dining experiences or exciting menu items, the more that we think outside the box, the more our restaurants stand out from the crowd.

In the kitchen, innovation could simply take the form of new cooking equipment and techniques, and one of the biggest trends currently taking the restaurant scene by storm is the practice of sous-vide cooking. For those unfamiliar with sous-vide, this article will help give you an overview and show you how this technique can be a real game-changer for your venue.

What is sous-vide?

‘Sous-vide’ is French for ‘under vacuum’ and dates back to the 1960s when restaurants began to experiment with how foods react under different temperatures. Sous-vide essentially involves sealing food in a vacuum pack and cooking it in a water bath or steam environment at a low temperature.

Sous-vide leaves produce moist and packed full of vitamins.

As the food cooks, the vacuum pack ensures it retains moisture, texture and shape, while finishing the produce perfectly inside.

In recent times, chefs famous for their innovation such as Heston Blumenthal, Joan Roca and Thomas Keller have started to use sous-vide dishes as a point of difference. However, this doesn’t mean your restaurant can’t utilse this unique cooking technique in the future.

Benefits of sous-vide

Although there are many advantages to roasting, baking, pan-frying, deep-frying and boiling, these techniques can leave food lacking its natural colours, vitamins and flavours. As sous-vide gently cooks food through a protective pack, it preserves those vital elements – resulting in outstanding food both aesthetically and in taste.

Sous-vide food can also be more healthy than other types of cooking. In addition to retaining the important vitamins and minerals, there’s no opportunity to continue adding salt and fat during the cooking process. Sous-vide dishes showcase food at its simplest, but also most vibrant.

This is why recipes which include red meats, seafood and vegetables are great options for sous-vide as food maintains its rich appearance and flavour.

Interested in sous-vide?

If you think that sous-vide requires a whole range of commercial kitchen equipment, don’t worry – you only need a commercial vacuum sealer like PureVac and a SelfCookingCenter® from RATIONAL.

Using the sous-vide option, place the vaccum-packed food into the commercial oven and relax. The cooking cabinet is able to hold its temperature and steam saturation to ensure the food is cooking well while retaining all those important qualities. There is also a temperature probe that can be used to determine stage of cooking without penetrating the vacuum seal.

Want to know more about sous-vide and how PureVac and RATIONAL can help? Reach out to the team at Comcater today. Comcater specialises in providing commercial kitchen equipment and supplies.

Get in Touch with Us

Subscribe to our blog

View More Results…