Sous vide water baths allow restaurants to adapt their service into takeaways or home deliveries by preparing food overnight, using low-cost energy consumption and by only regenerating the food that is ordered.
Specialist supplier Clifton Food Range gives its five top reasons why the method can transform kitchens:
1. Reduce food wastage
The remainder of the cooked food stays chilled in the fridge until next order, hence reducing waste and saving money.
2. Extended shelf life
Using the indirect sous vide cooking process with regeneration using a water bath, products have a shelf life of up to 10 days depending on type.
3. Reduce energy consumption
Compared to conventional cooking methods, for example the Clifton 14-litre water bath costs approximately £0.05 to run for a total of 6 hours, when set and stable at 60°C.
Because the cooking is at low temperature and precisely controlled there is no danger of over-cooking a food item, instead producing consistent results with intense flavour and tender texture including secondary (less expensive) cuts. Even with new or temporary staff the results are the same due to the advanced preparation with accurate portion control.
5. Increased yield
Traditionally most meats are cooked on the stove/hob in restaurant kitchens and, during the cooking process, there is an average of 20% shrinkage = loss = waste of money. There is minimum shrinkage when cooking meat in a water bath = more meat is returned from the fillet, i.e. greater yield.